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This simple chopped chimichurri steak salad is a fresh, high-protein summer salad with grilled steak, cucumbers, tomatoes, avocado, and homemade chimichurri dressing. This easy salad without lettuce is ready in 30 minutes.
Chopped Chimichurri Steak Salad
This easy chopped chimichurri steak salad is a recent summer favorite of mine. It’s everything I crave on a hot night. Fresh, colorful, satisfying and full of bold flavors. Grilled steak is shredded and topped with baby cucumbers, sweet summer cherry tomatoes, avocado and a bright homemade chimichurri dressing that ties everything together. What I especially love about this recipe is that because it is a lettuce-free salad, it stays fresh and crunchy for hours, making it perfect for meal prep, summer parties, or the next day’s lunch. You can also make it ahead and add the avocado just before serving.
Why You’ll Love This Chimichurri Steak Salad
Chimichurri A bold herbal sauce popular in Argentina and other South American countries. In this shredded steak salad recipe, chimichurri is combined with fresh lemon to create the perfect dressing for this steak salad.
- fast: Ready in less than 30 minutes
- healthy: High in protein and naturally gluten-free.
- Refreshing: Ideal for hot summer nights.
- During the season: Plenty of fresh seasonal produce such as tomatoes and cucumbers
- Suitable for meal preparation: No soggy lettuce means it holds up better than most salads. Add the avocado just before serving to prevent browning.
- delicious: Chimichurri dressing adds a zesty flavor.
materials needed
To make this steak and chimichurri salad, you’ll need steak, vegetables, and pantry staples. See recipe card below for exact measurements.
- steak: Use flank steak, sirloin, or strip steak. Remove fat from meat before cooking.
- fresh parsley leaves It’s the main ingredient in this chimichurri dressing.
- garlic Because of its strong and fragrant taste
- mountain: Red wine vinegar and lemon juice
- crushed red pepper powder for the heat
- Kosher salt and pepper For seasoning steak, chimichurri, and vegetables
- olive oil Balances acidity.
- Salad Vegetables: Mini cucumbers, cherry tomatoes, avocado, red onion
How to Make Chopped Chimichurri Steak Salad
If you’re not sure if your steak is done, use an instant-read thermometer to check. Even during the break, the temperature will rise by about 5 degrees.See recipe card below for printable instructions.
- Season the steak Season with salt and pepper and let sit at room temperature for 30 minutes. It will cook more evenly than a cold steak straight from the refrigerator.
- How to make chimichurri dressing In a food processor. Pulse all ingredients except the olive oil, then turn on the processor and slowly pour in the olive oil. The finished sauce should be mostly smooth but still have some texture.
- cook a steak Grill over medium-high heat in a grill, cast-iron skillet, or grill pan on the stove. For medium rare steak, cook 5 to 6 minutes per side. For medium, add 1 to 2 minutes per side.
- Cut the steak: Let the meat sit for 5-10 minutes. Then slice against the grain or into cubes. To cut against the grain, cut the steak in half, then rotate and slice into thin slices. You can see the parallel muscle fibers, and for the most tender steak, you need to cut it vertically.
- Assemble the chopped salad: Season the vegetables with salt and toss with half of the chimichurri. Then add the steak and remaining chimichurri.
strain
- Protein Options: Swap steak for grilled chicken or shrimp.
- vegetable: Replace the shallots with red onion. If you don’t have mini cucumbers, use English cucumbers. If you’re using regular cucumbers, peel them, scoop out the seeds and dice them.
- Hub: Use half parsley and half cilantro.
- cheese: Add crumbled feta or cotija cheese.
- Fiber Reinforcement: Add chickpeas or white beans for extra fiber.
- greens: If you prefer your salad with lettuce, add arugula or romaine.
Meal Preparation and Storage Tips
- Meal Preparation: To make the salad ahead, follow directions but omit the avocado. Cut it until just before eating. Another way to make it last longer is to add the chimichurri just before serving.
- save: This Steak Chimichurri Salad will keep in the refrigerator for two days. Eat right out of the refrigerator or leave at room temperature for about 30 minutes to cool. The vegetables will release some liquid as they sit, but are still good to eat.
Try more summer salad recipes
For more healthy dinner ideas, check out our salad recipe collection or one of our high-protein summer salads.
More Steak Salad Recipes You’ll Love
produce: night soil
Serving Size: 2 cup
For chimichurri dressing
Season both sides of the steak with salt and pepper and let sit at room temperature for 30 minutes before preparing the rest.
Make the chimichurri dressing: In a food processor, combine parsley, garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the sauce is smooth but still slightly lumpy.
Preheat a grill, grill pan, or cast iron skillet over medium-high heat. When hot, drizzle with oil and sear steaks for about 5 to 6 minutes per side for medium rare, or until desired doneness (internal temperature 125F to 130F). Transfer the steak to a cutting board and let sit for about 5 minutes, then slice against the grain or into cubes.
While resting, combine cucumbers, cherry tomatoes, avocado, red onion, and salt in a large bowl. Add half of the chimuchuri and mix.
Toss the steak with the salad and add the remaining chimichurri.
Divide the steak and salad among 4 plates.
Final step:
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clothing material: 2 cup, calorie: 395 calorie, carbohydrate: 10.5 g, protein: 35 g, province: 25 g, Saturated Fat: 4.5 g, Cholesterol: 98 mg, sodium: 589.5 mg, fiber: 4.5 g, sugar: 3 g
