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steak salad with chimichurri

Chimichurri Drizzled Steak Salad

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 42 minutes
Course Salad
Cuisine Argentinian
Servings 4 servings

Equipment

  • 1 Grill or Grill Pan
  • 1 large skillet optional, for stovetop searing
  • 1 Cutting board
  • 1 Chef's knife
  • 1 small food processor or blender
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Tongs
  • 1 instant-read thermometer
  • 1 serving platter

Ingredients
  

  • 1 1/2 pound flank steak trimmed
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon smoked paprika optional
  • 5 tablespoon olive oil divided
  • 1 cup flat-leaf parsley packed, chopped
  • 1/4 cup fresh cilantro chopped
  • 3 tablespoon red wine vinegar divided
  • 2 clove garlic minced
  • 1/2 teaspoon red pepper flakes to taste
  • 1 tablespoon fresh oregano chopped or 1 teaspoon dried
  • 1 pint cherry tomatoes halved
  • 1 large avocado sliced
  • 5 ounce mixed greens spring mix or arugula
  • 1/2 small red onion thinly sliced
  • 1/2 English cucumber sliced
  • 1/4 teaspoon kosher salt for salad
  • 1/4 teaspoon black pepper for salad
  • 1/2 lemon juiced

Instructions
 

  • Pat the steak dry and season both sides with 1/2 teaspoon kosher salt, black pepper, and smoked paprika.
  • In a small processor, pulse parsley, cilantro, oregano, garlic, red pepper flakes, 3 tablespoons olive oil, and 2 tablespoons red wine vinegar until finely chopped but not pureed.
  • Reserve 2 tablespoons of the chimichurri in a small bowl for drizzling and set aside.
  • Use 1 tablespoon of the chimichurri to lightly coat the steak and let it sit at room temperature while you heat the grill or pan.
  • Preheat a grill or skillet over medium-high heat until very hot and lightly oil the grates or pan.
  • Grill or sear the steak for 4–6 minutes per side for medium-rare, or until it reaches 130–135°F internal temperature.
  • Transfer the steak to a board, tent loosely with foil, and rest for 10 minutes.
  • In a mixing bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
  • Whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, then toss with the salad.
  • Slice the rested steak thinly against the grain.
  • Arrange the dressed greens on a serving platter, top with sliced steak and avocado.
  • Drizzle the reserved chimichurri over the steak and serve immediately with extra sauce on the side.

Notes

For the most tender bites, always slice flank steak thinly against the grain at a slight angle. If you prefer a milder chimichurri, reduce the red pepper flakes and add a splash more olive oil to soften the bite. Chimichurri develops even better flavor if made 30–60 minutes ahead; keep half for drizzling and avoid cross-contamination by not returning used marinade to the sauce. If grilling outdoors, preheat thoroughly to achieve a good sear without overcooking; for stovetop, use a cast-iron skillet and avoid overcrowding. Swap flank steak for skirt or flat iron with similar timings, adjusting by thickness, and consider adding grilled corn or roasted peppers to bulk up the salad.
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