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Chimichurri Steak Salad

Chimichurri Steak Salad recipe
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Discover a delightful Chimichurri Steak Salad recipe that’s perfect for meal prep. Fresh flavors await—try it today!

Ingredients

Scale
  • 1 cup packed fresh parsley, finely chopped
  • 2 tablespoons fresh oregano leaves, finely chopped (or 2 teaspoons dried oregano)
  • 3–5 cloves garlic, finely minced or grated
  • 1/4 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 – 1 teaspoon red pepper flakes, or to taste
  • 3/4 teaspoon coarse sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 to 1.5 pounds steak (flank, skirt, sirloin, New York strip, or ribeye)
  • 1 tablespoon olive oil for cooking steak
  • 8–10 cups mixed salad greens (arugula, romaine, spinach)
  • 1 pint cherry or grape tomatoes, halved or quartered if large
  • 1/2 small red onion, very thinly sliced
  • 1/2 English cucumber, sliced or diced (optional)
  • 1/2 red or yellow bell pepper, thinly sliced (optional)
  • 1 ripe avocado, sliced or diced
  • Crumbled feta cheese or queso fresco (optional)
  • Roasted corn (optional)
  • Rinsed and drained black beans (optional)
  • Toasted nuts or seeds (pepitas or sliced almonds) (optional)

Instructions

  1. Prepare the chimichurri sauce by finely mincing garlic and fresh herbs. Combine with apple cider vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl.
  2. Heat olive oil in a skillet over medium-high heat. Season steak with salt and pepper before cooking until browned to your desired doneness.
  3. Let the steak rest before slicing against the grain into thin strips.
  4. In a large bowl, combine mixed greens and halved cherry tomatoes. Top with sliced steak and drizzle with chimichurri sauce before serving.

Nutrition

Find it online: https://kitchenmealplan.com/chimichurri-steak-salad-recipe/