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 make this the ultimate salad!
My family loves to have salads as an entrée all year long, but man, name a better meal on a hot summer day than a big, huge salad loaded with crunchy veggies and tender, marinated steak with a delicious 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 for this recipe (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
What kind of steak is good for this salad?
Flank steak is my favorite type of steak to use for this salad.
It absorbs the marinade well and is perfect for grilling.
Looking for more salad recipes? Here are some favorites:
- Mediterranean Arugula Quinoa Salad
- Kimchi Cucumber Salad
- Roasted Broccoli Farro Salad
- Mediterranean Balela Salad (shown below)
NOTES:
- The flank steak should be marinated in The Best Carne Asada marinade for about 3 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 and other lettuces. The cilantro and parsley add great flavor!
Chimichurri Steak Salad
Ingredients
- 1.5 lb flank steak marinated in The Best Carne Asada marinade for 3 hours grilled and set aside to cool (link to carne asada marinade in post)
- 8 oz. romaine chopped
- 5 oz. herb salad see notes
- 1 cup diced red bell pepper
- 1.5 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
- 1.5 tsp. red wine vinegar
- 1/4 tsp. dried oregano
- pinch red pepper flakes
- 1/2 cup olive oil
- salt & pepper to taste
Instructions
Make Cilantro Chimichurri dressing
- Add ingredients under "Cilantro Chimichurri" 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! Enjoy!
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 flank steak across the grain and carefully 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!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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