Chimichurri Steak Salad
Chimichurri Steak Salad, made with crisp salad greens, creamy avocado, and crunchy veggies combined with succulent, marinated flank steak and a homemade chimichurri dressing.
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My family loves to have salads as an entrée all year long, but this Chimichurri Steak Salad is our favorite!
This salad is loaded with crunchy veggies, crisp lettuce, marinated steak, and tossed in a delicious, homemade chimichurri dressing!
If you love the herbaceous flavors of Italy’s pesto, Argentina’s chimichurri, or Yemen’s zhoug, you’re gonna love the bold flavors in this steak salad!
Ingredients needed (scroll down to recipe card for complete recipe):
- Romaine lettuce
- Herb Salad (see notes)
- Flank steak (marinated in The Best Carne Asada marinade)
- Red bell pepper
- Cucumber
- Red onion
- Avocados
- Cilantro Chimichurri
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
What kind of steak is best?
Flank steak is my favorite type of steak to use for this salad.
It absorbs the marinade well, it’s perfect for grilling, and has a great texture.
Looking for more salad recipes? Here are some favorites:
- Mediterranean Arugula Quinoa Salad
- Kimchi Cucumber Salad
- Roasted Broccoli Farro Salad
- Mediterranean Balela Salad
NOTES:
- The flank steak should be marinated in The Best Carne Asada marinade for 3-4 hours before grilling, so consider that when planning to make this salad.
- I like to add 1-2 more tablespoons of red wine vinegar to the Cilantro Chimichurri to thin it out a little bit for the salad dressing.
- I get 5-ounce containers of organic herb salad in the refrigerated produce section where the clear boxes of organic salads and lettuces are. It usually contains a blend of cilantro, parsley, baby green leaf, baby red leaf, baby spinach, tango, and green oak lettuce. If you can’t find it, you can easily make your own with fresh herbs or other lettuces.
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Chimichurri Steak Salad
Ingredients
- 1 1/2 pounds The Best Carne Asada marinated, grilled and set aside to cool
- 8 ounces romaine chopped
- 5 ounces herb salad see notes
- 1 cup diced red bell pepper
- 1 1/2 cup sliced cucumber
- 1/2 cup thinly sliced red onion
- salt & pepper to taste
- 2 avocados diced
Cilantro Chimichurri
- 2 garlic cloves
- 3 cups fresh Italian parsley
- 2 cups fresh cilantro
- 1 1/2 teaspoons red wine vinegar
- 1/4 teaspoon dried oregano
- pinch red pepper flakes
- 1/2 cup olive oil
- salt & pepper to taste
Instructions
Make Cilantro Chimichurri dressing
- Add Cilantro Chimichurri ingredients to a food processor and blend until there are no chunks of garlic. Alternatively, if you have a mortar & pestle, you can prepare this in that too!
Make salad
- In a large bowl, combine the romaine, herb salad, red bell pepper, cucumber, and red onion. Pour all but 2-3 tbsp of the Cilantro Chimichurri over the salad and toss to coat well – if desired, add more red wine vinegar to the chimichurri to thin it out a little bit. Season to taste with salt & pepper and add the avocado, gently tossing, being sure not to smash the avocado.
- Slice your grilled steak across the grain and transfer it from the cutting board to the top of the salad. Drizzle the remaining 2-3 tbsp of reserved Cilantro Chimichurri over the flank steak and serve. Enjoy!
This turned out great but definitely needed a lot more marinating time with flank steak. After leftovers went overnight, it was fantastic. Thanks!