Chimichurri Steak Salad

Chimichurri steak salad is a quick, flavorful dinner perfect for busy nights. Juicy steak is grilled or pan-seared, served over crisp greens, and drizzled with bold, herby chimichurri dressing.

Course Main Course, Salad

Cuisine American

Keyword cold salad, grilled steak, steak

Prep Time 15

Cook Time 20

Resting time 15

Total Time 50

Servings

Calories 481kcal

Author Elizabeth Rodriguez

Ingredients

Chimichurri Salad Dressing

¼ cup Extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar
2 tablespoons Finely Chopped Parsley flat-leaf or curly
1 Garlic Clove grated or finely minced
½ teaspoon Dried Oregano
¼ teaspoon Salt we use kosher salt
¼ teaspoon Black Pepper
Pinch Crushed Red Pepper optional

Steak and Salad

1¼ - 1½ pounds Sirloin Steak thick-cut top sirloin or sirloin tip, about 5–6 ounces per salad
1 teaspoon Salt
12–16 ounces Salad Mix lettuce, carrots, radishes, etc., or your preferred variety
12 ounces Cherry or Grape Tomatoes whole or cut in halves/thirds, or 2–3 medium Tomatoes, cut into bite-sized pieces or wedges
4 ounces Croutons
Shaved or Grated Parmesan Cheese for serving optional

Instructions

Make the dressing – Add the extra virgin olive oil, red wine vinegar, parsley, garlic, dried oregano, salt, black pepper, and crushed red pepper to a small jar or a container with a tight-fitting lid. Cover and shake vigorously to combine. Refrigerate until ready to use, and shake well before serving.
Prepare the steak – Remove the steak from the refrigerator and let it sit at room temperature for about 20 minutes to take the chill out. Pat dry with paper towels, then season both sides with salt.

Cook the steak:

Grill: Preheat the grill for 15–20 minutes. Cook the steaks over moderate to moderate-low heat (300°F–375°F) for 8–10 minutes per side (for medium doneness on a 1-inch thick steak) or until they reach your preferred doneness.
Pan-fry: Heat 1 tablespoon oil in a large, deep skillet over medium-high heat. When the oil is hot but not smoking, add the steaks in a single layer. Cook for 3–4 minutes until a brown crust forms. Flip and cook another 3–4 minutes, then continue turning occasionally until the desired doneness is reached.

Rest the steak

Whether grilling or pan-frying, allow the steaks to rest for at least 10–15 minutes before slicing to let the juices redistribute. If sliced too soon, the juices will escape, making the steak less tender.

Assemble the salad

While the steak rests, divide the lettuce, tomatoes, and croutons evenly among four bowls or plates. Slice the steak into strips and divide into four portions (about 5–6 ounces per serving).

Serve

Top each salad with sliced steak and garnish with Parmesan cheese, if desired. Serve with chimichurri dressing and enjoy!

Notes

Cooking Temperatures for Steak – Cooking time varies by steak thickness and doneness preference. Use an instant-read thermometer for accuracy. The USDA recommends 145°F with a 3-minute rest before serving.
- Rare: 120–125°F – Cool red center
- Medium Rare: 125–135°F – Warm red to pink center
- Medium: 135–145°F – Warm pink center
- Medium Well: 145–155°F – Slight pink center
- Well Done: Over 155°F – No pink
Slice Against the Grain – For tender bites, slice against the grain (perpendicular to the muscle fibers).
Let the Chimichurri Sit – Allow the dressing to sit for at least 10–15 minutes, or longer in the fridge, for better flavor.

Nutrition