Chimichurri Drizzled Steak Salad

Picture a platter gleaming with ruby cherry tomatoes, emerald herbs, and ribbons of rosy steak, still warm and juicy, glossed with a vibrant green chimichurri that smells of fresh oregano, garlic, and lemony parsley.

Imagine the contrast: crisp greens and cool cucumber against tender slices of beef, a drizzle that’s bright, garlicky, and just a touch spicy—comfort and freshness in the same bite.

This matters to me because it’s the kind of meal that resets a long day without weighing you down, equal parts weeknight practicality and weekend treat.

It’s perfect for busy weeknights when you crave something substantial but light, or for Sunday suppers when you want a centerpiece that feels special without fuss.

One hectic evening, this salad rescued dinner when I’d steak thawed but no bandwidth; ten minutes at the grill and a quick whirl of herbs turned it into a table-silencing favorite.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold, herby flavor with vibrant chimichurri drizzle
• Cooks fast: dinner on the table in under 45 minutes
• Offers tender, juicy steak with crisp, fresh veggies
• Flexes easily: swap steak cuts or adjust spice level
• Serves as a hearty, satisfying salad that feels restaurant-worthy

Ingredients

• 1.5 lb flank steak trimmed — choose well-marbled for tenderness
• 1 tsp kosher salt divided — use flaky Diamond Crystal if possible
• 0.5 tsp black pepper freshly ground — grind coarse for better crust
• 1 tsp smoked paprika optional — adds subtle smoky depth
• 5 tbsp olive oil divided — good extra-virgin for flavor
• 1 cup flat-leaf parsley packed, chopped — stems okay for flavor
• 0.25 cup fresh cilantro chopped — adjust if sensitive to cilantro
• 3 tbsp red wine vinegar divided — bright, balanced acidity
• 2 cloves garlic minced — fresh cloves, not jarred
• 0.5 tsp red pepper flakes to taste — reduce for milder heat
• 1 tbsp fresh oregano chopped or 1 tsp dried — fresh is more vibrant
• 1 pint cherry tomatoes halved — sweet, firm fruit
• 1 large avocado sliced — ripe but still slightly firm
• 5 oz mixed greens spring mix or arugula — dry well after washing
• 0.5 small red onion thinly sliced — soak in cold water to mellow
• 0.5 English cucumber sliced — no need to peel
• 0.25 tsp kosher salt for salad — seasons the greens evenly
• 0.25 tsp black pepper for salad — fine grind for dressing
• 0.5 lemon juiced — freshly squeezed for best flavor

Step-by-Step Method

Season the Steak

Pat the flank steak dry. Sprinkle both sides with 0.5 teaspoon kosher salt, black pepper, and smoked paprika. Press seasoning in so it adheres. Set aside while you prepare the chimichurri.

Bringing the steak slightly toward room temperature promotes even cooking and better browning. Trim excess silver skin or fat for cleaner slices later.

Blend the Chimichurri

Pulse parsley, cilantro, oregano, garlic, red pepper flakes, 3 tablespoons olive oil, and 2 tablespoons red wine vinegar. Aim for finely chopped, not a puree. Scrape the sides and pulse again for even texture.

Taste and adjust heat or acidity. The mixture should be bright, herbal, and lightly spicy with a glossy sheen.

Reserve & Marinate

Scoop 2 tablespoons chimichurri into a clean bowl for drizzling later. Don’t contaminate it.

Rub 1 tablespoon of the remaining chimichurri over the steak to lightly coat. Let the steak sit while you heat the grill or pan. This quick marination adds surface flavor without breaking down the meat.

Heat the Grill or Pan

Preheat a grill or cast-iron skillet over medium-high until very hot. Oil grates or the pan lightly with a high-heat-safe oil. Aim for strong, even heat to achieve a deep sear without overcooking.

Proper preheating prevents sticking and builds flavorful browning on the steak’s exterior.

Sear to Temperature

Place the steak on the hot surface. Cook 4–6 minutes per side for medium-rare, rotating once for crosshatch marks if grilling. Use an instant-read thermometer and pull at 130–135°F.

Avoid pressing the steak. Move to a cooler zone if flaring. Good searing locks in juices and adds charred notes.

Rest Under Foil

Transfer the steak to a cutting board and tent loosely with foil. Rest 10 minutes to redistribute juices. Resting keeps slices moist and tender.

Use this time to assemble the salad and make the vinaigrette. Keep the reserved chimichurri separate for drizzling at the end.

Toss the Greens

Combine mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl. Whisk 2 tablespoons olive oil, 1 tablespoon red wine vinegar, lemon juice, 0.25 teaspoon kosher salt, and 0.25 teaspoon black pepper.

Dress and toss gently to coat. Balance acidity and salt so the salad tastes bright but not sharp.

Slice the Steak

Uncover the rested steak. Slice thinly against the grain at a slight angle for tenderness. Keep slices even for consistent texture.

Collect any resting juices on the board and drizzle them over the slices or into the salad dressing. Avoid sawing; use a sharp chef’s knife for clean cuts.

Assemble the Platter

Spread the dressed greens on a serving platter. Fan the steak slices over the top. Add avocado slices for richness and contrast.

Drizzle the reserved chimichurri across the steak. Serve immediately with extra chimichurri on the side. Finish with a pinch of flaky salt if desired for pop.

Ingredient Swaps

• Steak: swap flank for skirt or flat iron (similar cook times); for budget, use sirloin tip or grilled chicken thighs; for vegetarian, use grilled portobello caps or marinated tofu/tempeh.
• Herbs: if cilantro-averse, replace with more parsley or fresh mint; sub fresh oregano with 1 tsp dried.
• Vinegar: red wine vinegar → sherry, apple cider, or lemon juice (add a pinch of sugar if too sharp).
• Oil: olive oil → avocado or neutral oil; for lower cost, blend half olive with canola.
• Heat: red pepper flakes → minced fresh chili, hot paprika, or omit for mild.
• Greens/veg: mixed greens → romaine, arugula, or spinach; cherry tomatoes → diced plum; English cucumber → Persian or standard peeled; red onion → shallot or scallion.
• Avocado: replace with grilled corn, roasted peppers, or olives for richness if unavailable.
• Alliums: garlic-sensitive → use roasted garlic or a pinch of garlic powder in chimichurri.

You Must Know

• Doneness • If your steak surface beads juice but still feels springy at the center, pull it at 130–135°F; carryover heat brings it to medium-rare. Use the thermometer at a 45° angle into the thickest point to avoid hitting the grill pan and getting false highs.
• Troubleshoot • When chimichurri tastes harsh or bitter, add 1–2 teaspoons olive oil and a pinch of sugar, then a few drops more red wine vinegar until it’s bright but smooth; aim for a spoon-coating consistency that slowly drips, not runs.
• Flavor Boost • For deeper beef flavor, dry-brine the steak with 0.75–1 teaspoon kosher salt per pound for 45–60 minutes uncovered in the fridge; moisture reabsorbs, improving browning and seasoning end-to-end.
• Scale • For 6–8 servings, keep steak pieces no wider than 1–1.25 inches and cook in batches; crowding drops surface heat, stretching cook time from 4–6 to 7–9 minutes per side and dulling crust.
• Safety • To avoid cross-contamination, reserve sauce before any contact with raw meat and discard any chimichurri that touched raw steak; sanitize board/knife before slicing cooked steak, and rest meat 10 minutes so juices thicken and don’t flood the salad.

Serving Tips

• Serve on a large platter; sprinkle flaky salt and extra chimichurri at table.
• Pair with crusty bread or grilled corn; offer Malbec or a citrusy IPA.
• Add crumbled queso fresco or feta and lime wedges for bright finishing touches.
• Chill salad plates; slice steak last minute to keep juices and warmth.
• Include a mild chimichurri and a spicy version for varied heat preferences.

Storage & Make-Ahead

Store components separately for best texture.

Steak keeps 3–4 days refrigerated; chimichurri up to 1 week.

Dress greens just before serving; prepped veggies hold 2–3 days.

Marinate steak up to 12 hours.

Avocado is best sliced fresh.

The salad doesn’t freeze well; cooked steak can freeze 2–3 months.

Reheating

Reheat steak gently: microwave at 50% power in short bursts.

Stovetop in a covered skillet with a splash of broth.

Or oven at 275°F until just warm.

Add chimichurri after warming.

Gaucho Asado Tradition

Those gentle ways to warm leftovers remind me why I treat fire with respect—because in Argentina, the gaucho’s asado isn’t just cooking, it’s ceremony.

I remember crouching by a low flame in Patagonia, the air stitched with smoke and oregano, listening to fat hiss as it kissed hot iron. A gaucho showed me patience: embers over blaze, salt over fuss, meat turned only when it released itself.

He tucked parsley and garlic into his palm, crushed them with olive oil, and let the wind carry the perfume. “Let the fire speak,” he said, handing me a slice—charred edges, rosy center, juices running like a promise. That lesson guides my grill: restraint, respect, and chimichurri drizzled like green thunder over honest steak.

Final Thoughts

Ready to dig in? Give this chimichurri steak salad a try as written, or make it your own—dial the heat up or down, swap in skirt steak, or toss in grilled corn for an extra pop.

Frequently Asked Questions

Can I Cook the Steak Sous Vide Before Searing?

Yes—you can sous vide, then sear. I’d bag it with salt, 129°F for two hours, pat dry, then kiss it in a ripping-hot pan. The crust crackles, juices bead, and herbs bloom like summer.

How Spicy Is Chimichurri, and How Can I Adjust Heat?

It’s mildly spicy, more bright than fiery. I dial heat by tweaking red pepper flakes: less for a whisper, more for a tingle. I’ve soothed it with extra olive oil and lemon—lush, fragrant, balanced.

What Wine Pairs Best With This Salad?

I’d pour a Malbec. Its dark berries and gentle spice hug the steak, while bright acidity lifts herbs. I’ve sipped it on breezy nights—violet perfume, plush tannins, a charcoal whisper—everything dances, nothing shouts. Try Torrontés if you prefer white.

Is There a Dairy-Free or Whole30 Version?

Yes—it’s already dairy-free and easily Whole30. I swap red wine vinegar for apple cider vinegar, skip any sweeteners, and sear in compliant oil. I love the herb-scented sizzle, juicy slices, and bright, peppery bite.

How Do I Prevent Avocado From Browning on Leftovers?

I toss slices with lemon, press plastic wrap directly onto their surface, and chill. I’ve even brushed them with chimichurri—oil shields, herbs perfume. Next day, they’re pale jade, buttery, and ready to nestle beside crisp greens.