DisclaimerTerms Of UseGDPR PolicyCookie Policy

tastymomrecipes

Chimichurri Steak Salad Fresh and Flavorful Meal

by
- Flank steak - Mixed salad greens - Avocado - Cherry tomatoes - Red onion - Extra virgin olive oil - Red wine vinegar - Fresh parsley - Garlic - Red pepper flakes (optional) - Salt - Black pepper You will need some fresh items to create this delicious dish. Start with flank steak, which is tender and flavorful. You’ll also want a mix of salad greens. This adds texture and color to the salad. Adding ripe avocado gives a creamy touch. Cherry tomatoes bring sweetness, while red onion adds a mild bite. For the chimichurri sauce, you'll need extra virgin olive oil for richness. Red wine vinegar gives it a tangy kick. Fresh parsley enhances the flavor and makes it bright. Garlic adds depth, and if you like heat, red pepper flakes are a great choice. Don’t forget to season your steak with salt and black pepper. This simple step makes a big difference in flavor. If you want to make your cooking even easier, check out the Full Recipe for precise amounts and cooking times. 1. Preheat your grill or grill pan over medium-high heat. This step is key for a great sear. 2. Season the flank steak with salt and freshly ground black pepper. Use enough to coat the meat well. 3. Cook the steak for about 4-5 minutes on each side. Aim for medium-rare for the best taste. 4. Once done, remove the steak and let it rest for at least 5 minutes. Resting helps keep it juicy. 1. In a mixing bowl, combine extra virgin olive oil and red wine vinegar. 2. Add fresh parsley, minced garlic, and optional red pepper flakes for a kick. 3. Stir well and season with salt and black pepper to taste. Adjust to your liking. 1. After resting, slice the steak thinly against the grain. This makes it tender and easy to eat. 2. In a large bowl, combine mixed salad greens, sliced avocado, halved cherry tomatoes, and thinly sliced red onion. 3. Toss these ingredients gently for a fresh salad base. 4. Arrange the sliced steak on top and drizzle with chimichurri sauce. Enjoy all the flavors! 5. You can mix the salad or serve the sauce on the side. Either way, it’s a treat! For the full recipe, check out the details above. To cook steak perfectly, timing is key. Here are the recommended cooking times for flank steak based on doneness: - Rare: 3-4 minutes per side - Medium-rare: 4-5 minutes per side - Medium: 5-6 minutes per side - Medium-well: 6-7 minutes per side - Well-done: 7-8 minutes per side After cooking, always let the steak rest for at least 5 minutes. This step keeps the juices inside the meat, making it tender and juicy. Slicing too soon will let all those yummy juices flow out. You can customize chimichurri sauce based on your taste. If you prefer a stronger flavor, add more vinegar. This makes the sauce tangier. For a milder taste, reduce the vinegar slightly. You can also play with herbs. Try adding cilantro for a bright twist, or sprinkle in oregano for a deeper flavor. Both options will enhance the sauce and give it a unique touch. Presentation matters. Serve the salad in individual bowls. This adds a nice touch and makes it look appealing. Drizzle extra chimichurri sauce on top for a pop of color. You can also garnish with chopped parsley or lemon slices for a refreshing finish. Pair your salad with crusty bread or a side of roasted potatoes. These options balance the freshness of the salad and make for a complete meal. For the full recipe, check out the details above! {{image_4}} When you make Chimichurri Steak Salad, you can switch things up. Here are some fun variations to try. If you want a different protein, chicken or shrimp work well. Both add great flavor. For a vegetarian option, grilled tofu is a tasty choice. It soaks up the chimichurri sauce nicely. You can use kale or other leafy greens instead of mixed salad greens. This adds a nice crunch. Roasted vegetables also make a great salad base. Try adding roasted bell peppers or zucchini for extra flavor. Want to make your salad even better? Incorporate nuts or seeds. Toasted pine nuts or sunflower seeds add a nice crunch. You can also add fruit like mango or pomegranate. They give a sweet burst that pairs well with the savory steak. These variations allow you to enjoy Chimichurri Steak Salad in new ways. You can find the full recipe to get started! To keep leftovers fresh, place them in an airtight container. Store the salad and steak separately. This prevents sogginess in the greens. You can keep the salad in the fridge for up to three days. For the steak, it stays good for about four days. If you added chimichurri, use it within two days for the best flavor. If you want to freeze steak, slice it first. Wrap it tightly in plastic wrap, then place it in a freezer bag. It can last up to three months in the freezer. You can also freeze chimichurri sauce. Pour it into ice cube trays for easy use later. To thaw, place the steak or chimichurri in the fridge overnight. Avoid using the microwave; it can change the taste. You can check the doneness of your steak using a meat thermometer. Here are the key temperatures: - Rare: 120°F to 125°F - Medium-Rare: 130°F to 135°F - Medium: 140°F to 145°F - Medium-Well: 150°F to 155°F - Well-Done: 160°F and above For the best taste, I suggest cooking flank steak to medium-rare. This keeps it juicy and tender. Remember to let your steak rest after cooking. This helps the juices redistribute, making every bite flavorful. Yes, you can prepare chimichurri ahead of time. This sauce tastes even better when it sits for a few hours. Store it in a jar or airtight container in the fridge. It will keep for about a week. Before using it, give it a good stir. The flavors will meld nicely, and you’ll have a vibrant sauce ready for your salad. Chimichurri steak salad pairs well with many side dishes. Here are some tasty options: - Grilled corn on the cob - Roasted sweet potatoes - Garlic bread - Quinoa or rice for a filling option - A light soup, like gazpacho For a refreshing touch, serve with a lemon wedge or extra chimichurri on the side. These flavors will complement the salad nicely. You can find the Full Recipe to create this delightful meal here. In this blog post, we explored a delicious Chimichurri Steak Salad. We covered key ingredients like flank steak, fresh greens, and tasty chimichurri sauce. I shared step-by-step instructions to guide you through cooking the steak and assembling the salad. We also discussed helpful tips for perfecting your dish and variations for extra creativity. Remember, this salad is versatile and easy to customize. Enjoy experimenting with different proteins and flavors while keeping it fresh. Happy cooking!
Save It Jump to Recipe

Looking for a fresh and tasty meal option? Let me introduce you to Chimichurri Steak Salad! This dish combines juicy flank steak, crisp greens, and a zesty chimichurri sauce that packs a flavorful punch. It’s easy to make and perfect for any occasion. You’ll love how quick it comes together, and the taste will wow your family and friends. Read on to discover how to create this amazing dish at home!

Ingredients

Main Ingredients

– Flank steak

– Mixed salad greens

– Avocado

– Cherry tomatoes

– Red onion

Chimichurri Sauce Ingredients

– Extra virgin olive oil

– Red wine vinegar

– Fresh parsley

– Garlic

– Red pepper flakes (optional)

Seasoning

– Salt

– Black pepper

You will need some fresh items to create this delicious dish. Start with flank steak, which is tender and flavorful. You’ll also want a mix of salad greens. This adds texture and color to the salad. Adding ripe avocado gives a creamy touch. Cherry tomatoes bring sweetness, while red onion adds a mild bite.

For the chimichurri sauce, you’ll need extra virgin olive oil for richness. Red wine vinegar gives it a tangy kick. Fresh parsley enhances the flavor and makes it bright. Garlic adds depth, and if you like heat, red pepper flakes are a great choice.

Don’t forget to season your steak with salt and black pepper. This simple step makes a big difference in flavor. If you want to make your cooking even easier, check out the Full Recipe for precise amounts and cooking times.

Step-by-Step Instructions

Preparing the Steak

1. Preheat your grill or grill pan over medium-high heat. This step is key for a great sear.

2. Season the flank steak with salt and freshly ground black pepper. Use enough to coat the meat well.

3. Cook the steak for about 4-5 minutes on each side. Aim for medium-rare for the best taste.

4. Once done, remove the steak and let it rest for at least 5 minutes. Resting helps keep it juicy.

Making the Chimichurri Sauce

1. In a mixing bowl, combine extra virgin olive oil and red wine vinegar.

2. Add fresh parsley, minced garlic, and optional red pepper flakes for a kick.

3. Stir well and season with salt and black pepper to taste. Adjust to your liking.

Assembling the Salad

1. After resting, slice the steak thinly against the grain. This makes it tender and easy to eat.

2. In a large bowl, combine mixed salad greens, sliced avocado, halved cherry tomatoes, and thinly sliced red onion.

3. Toss these ingredients gently for a fresh salad base.

4. Arrange the sliced steak on top and drizzle with chimichurri sauce. Enjoy all the flavors!

5. You can mix the salad or serve the sauce on the side. Either way, it’s a treat!

For the full recipe, check out the details above.

Tips & Tricks

Perfecting the Steak

To cook steak perfectly, timing is key. Here are the recommended cooking times for flank steak based on doneness:

– Rare: 3-4 minutes per side

– Medium-rare: 4-5 minutes per side

– Medium: 5-6 minutes per side

– Medium-well: 6-7 minutes per side

– Well-done: 7-8 minutes per side

After cooking, always let the steak rest for at least 5 minutes. This step keeps the juices inside the meat, making it tender and juicy. Slicing too soon will let all those yummy juices flow out.

Chimichurri Sauce Variations

You can customize chimichurri sauce based on your taste. If you prefer a stronger flavor, add more vinegar. This makes the sauce tangier. For a milder taste, reduce the vinegar slightly.

You can also play with herbs. Try adding cilantro for a bright twist, or sprinkle in oregano for a deeper flavor. Both options will enhance the sauce and give it a unique touch.

Serving Suggestions

Presentation matters. Serve the salad in individual bowls. This adds a nice touch and makes it look appealing. Drizzle extra chimichurri sauce on top for a pop of color. You can also garnish with chopped parsley or lemon slices for a refreshing finish.

Pair your salad with crusty bread or a side of roasted potatoes. These options balance the freshness of the salad and make for a complete meal. For the full recipe, check out the details above!

Variations

When you make Chimichurri Steak Salad, you can switch things up. Here are some fun variations to try.

Protein Alternatives

If you want a different protein, chicken or shrimp work well. Both add great flavor. For a vegetarian option, grilled tofu is a tasty choice. It soaks up the chimichurri sauce nicely.

Salad Base Alternatives

You can use kale or other leafy greens instead of mixed salad greens. This adds a nice crunch. Roasted vegetables also make a great salad base. Try adding roasted bell peppers or zucchini for extra flavor.

Flavor Enhancements

Want to make your salad even better? Incorporate nuts or seeds. Toasted pine nuts or sunflower seeds add a nice crunch. You can also add fruit like mango or pomegranate. They give a sweet burst that pairs well with the savory steak.

These variations allow you to enjoy Chimichurri Steak Salad in new ways. You can find the full recipe to get started!

Storage Info

Short-term Storage

To keep leftovers fresh, place them in an airtight container. Store the salad and steak separately. This prevents sogginess in the greens. You can keep the salad in the fridge for up to three days. For the steak, it stays good for about four days. If you added chimichurri, use it within two days for the best flavor.

Long-term Storage

If you want to freeze steak, slice it first. Wrap it tightly in plastic wrap, then place it in a freezer bag. It can last up to three months in the freezer. You can also freeze chimichurri sauce. Pour it into ice cube trays for easy use later. To thaw, place the steak or chimichurri in the fridge overnight. Avoid using the microwave; it can change the taste.

FAQs

How do I know when my steak is done?

You can check the doneness of your steak using a meat thermometer. Here are the key temperatures:

– Rare: 120°F to 125°F

– Medium-Rare: 130°F to 135°F

– Medium: 140°F to 145°F

– Medium-Well: 150°F to 155°F

– Well-Done: 160°F and above

For the best taste, I suggest cooking flank steak to medium-rare. This keeps it juicy and tender. Remember to let your steak rest after cooking. This helps the juices redistribute, making every bite flavorful.

Can I make chimichurri in advance?

Yes, you can prepare chimichurri ahead of time. This sauce tastes even better when it sits for a few hours. Store it in a jar or airtight container in the fridge. It will keep for about a week. Before using it, give it a good stir. The flavors will meld nicely, and you’ll have a vibrant sauce ready for your salad.

What can I serve with Chimichurri Steak Salad?

Chimichurri steak salad pairs well with many side dishes. Here are some tasty options:

– Grilled corn on the cob

– Roasted sweet potatoes

– Garlic bread

– Quinoa or rice for a filling option

– A light soup, like gazpacho

For a refreshing touch, serve with a lemon wedge or extra chimichurri on the side. These flavors will complement the salad nicely. You can find the Full Recipe to create this delightful meal here.

In this blog post, we explored a delicious Chimichurri Steak Salad. We covered key ingredients like flank steak, fresh greens, and tasty chimichurri sauce. I shared step-by-step instructions to guide you through cooking the steak and assembling the salad. We also discussed helpful tips for perfecting your dish and variations for extra creativity.

Remember, this salad is versatile and easy to customize. Enjoy experimenting with different proteins and flavors while keeping it fresh. Happy cooking!

- Flank steak - Mixed salad greens - Avocado - Cherry tomatoes - Red onion - Extra virgin olive oil - Red wine vinegar - Fresh parsley - Garlic - Red pepper flakes (optional) - Salt - Black pepper You will need some fresh items to create this delicious dish. Start with flank steak, which is tender and flavorful. You’ll also want a mix of salad greens. This adds texture and color to the salad. Adding ripe avocado gives a creamy touch. Cherry tomatoes bring sweetness, while red onion adds a mild bite. For the chimichurri sauce, you'll need extra virgin olive oil for richness. Red wine vinegar gives it a tangy kick. Fresh parsley enhances the flavor and makes it bright. Garlic adds depth, and if you like heat, red pepper flakes are a great choice. Don’t forget to season your steak with salt and black pepper. This simple step makes a big difference in flavor. If you want to make your cooking even easier, check out the Full Recipe for precise amounts and cooking times. 1. Preheat your grill or grill pan over medium-high heat. This step is key for a great sear. 2. Season the flank steak with salt and freshly ground black pepper. Use enough to coat the meat well. 3. Cook the steak for about 4-5 minutes on each side. Aim for medium-rare for the best taste. 4. Once done, remove the steak and let it rest for at least 5 minutes. Resting helps keep it juicy. 1. In a mixing bowl, combine extra virgin olive oil and red wine vinegar. 2. Add fresh parsley, minced garlic, and optional red pepper flakes for a kick. 3. Stir well and season with salt and black pepper to taste. Adjust to your liking. 1. After resting, slice the steak thinly against the grain. This makes it tender and easy to eat. 2. In a large bowl, combine mixed salad greens, sliced avocado, halved cherry tomatoes, and thinly sliced red onion. 3. Toss these ingredients gently for a fresh salad base. 4. Arrange the sliced steak on top and drizzle with chimichurri sauce. Enjoy all the flavors! 5. You can mix the salad or serve the sauce on the side. Either way, it’s a treat! For the full recipe, check out the details above. To cook steak perfectly, timing is key. Here are the recommended cooking times for flank steak based on doneness: - Rare: 3-4 minutes per side - Medium-rare: 4-5 minutes per side - Medium: 5-6 minutes per side - Medium-well: 6-7 minutes per side - Well-done: 7-8 minutes per side After cooking, always let the steak rest for at least 5 minutes. This step keeps the juices inside the meat, making it tender and juicy. Slicing too soon will let all those yummy juices flow out. You can customize chimichurri sauce based on your taste. If you prefer a stronger flavor, add more vinegar. This makes the sauce tangier. For a milder taste, reduce the vinegar slightly. You can also play with herbs. Try adding cilantro for a bright twist, or sprinkle in oregano for a deeper flavor. Both options will enhance the sauce and give it a unique touch. Presentation matters. Serve the salad in individual bowls. This adds a nice touch and makes it look appealing. Drizzle extra chimichurri sauce on top for a pop of color. You can also garnish with chopped parsley or lemon slices for a refreshing finish. Pair your salad with crusty bread or a side of roasted potatoes. These options balance the freshness of the salad and make for a complete meal. For the full recipe, check out the details above! {{image_4}} When you make Chimichurri Steak Salad, you can switch things up. Here are some fun variations to try. If you want a different protein, chicken or shrimp work well. Both add great flavor. For a vegetarian option, grilled tofu is a tasty choice. It soaks up the chimichurri sauce nicely. You can use kale or other leafy greens instead of mixed salad greens. This adds a nice crunch. Roasted vegetables also make a great salad base. Try adding roasted bell peppers or zucchini for extra flavor. Want to make your salad even better? Incorporate nuts or seeds. Toasted pine nuts or sunflower seeds add a nice crunch. You can also add fruit like mango or pomegranate. They give a sweet burst that pairs well with the savory steak. These variations allow you to enjoy Chimichurri Steak Salad in new ways. You can find the full recipe to get started! To keep leftovers fresh, place them in an airtight container. Store the salad and steak separately. This prevents sogginess in the greens. You can keep the salad in the fridge for up to three days. For the steak, it stays good for about four days. If you added chimichurri, use it within two days for the best flavor. If you want to freeze steak, slice it first. Wrap it tightly in plastic wrap, then place it in a freezer bag. It can last up to three months in the freezer. You can also freeze chimichurri sauce. Pour it into ice cube trays for easy use later. To thaw, place the steak or chimichurri in the fridge overnight. Avoid using the microwave; it can change the taste. You can check the doneness of your steak using a meat thermometer. Here are the key temperatures: - Rare: 120°F to 125°F - Medium-Rare: 130°F to 135°F - Medium: 140°F to 145°F - Medium-Well: 150°F to 155°F - Well-Done: 160°F and above For the best taste, I suggest cooking flank steak to medium-rare. This keeps it juicy and tender. Remember to let your steak rest after cooking. This helps the juices redistribute, making every bite flavorful. Yes, you can prepare chimichurri ahead of time. This sauce tastes even better when it sits for a few hours. Store it in a jar or airtight container in the fridge. It will keep for about a week. Before using it, give it a good stir. The flavors will meld nicely, and you’ll have a vibrant sauce ready for your salad. Chimichurri steak salad pairs well with many side dishes. Here are some tasty options: - Grilled corn on the cob - Roasted sweet potatoes - Garlic bread - Quinoa or rice for a filling option - A light soup, like gazpacho For a refreshing touch, serve with a lemon wedge or extra chimichurri on the side. These flavors will complement the salad nicely. You can find the Full Recipe to create this delightful meal here. In this blog post, we explored a delicious Chimichurri Steak Salad. We covered key ingredients like flank steak, fresh greens, and tasty chimichurri sauce. I shared step-by-step instructions to guide you through cooking the steak and assembling the salad. We also discussed helpful tips for perfecting your dish and variations for extra creativity. Remember, this salad is versatile and easy to customize. Enjoy experimenting with different proteins and flavors while keeping it fresh. Happy cooking!

Chimichurri Steak Salad

Savor the vibrant flavors of Chimichurri Steak Salad with this easy recipe! Juicy grilled flank steak meets a fresh mix of greens, avocado, and cherry tomatoes, all drizzled with a zesty chimichurri sauce. Discover how simple ingredients come together for a delicious, healthy meal perfect for any occasion. Click through to explore this mouthwatering recipe and elevate your salad game today!
Print Recipe Pin Recipe

Ingredients
  

1 lb flank steak

Salt and freshly ground black pepper to taste

2 cups mixed salad greens (a delightful blend of arugula, spinach, and romaine)

1 ripe avocado, beautifully sliced

1 cup cherry tomatoes, halved for a burst of sweetness

1/2 red onion, thinly sliced for a hint of sharpness

1/4 cup crumbled feta cheese for creaminess

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar for acidity

1 cup fresh parsley, finely chopped for a fresh herbaceous taste

3 cloves garlic, minced for depth

1 teaspoon red pepper flakes (optional, for a spicy kick)

Instructions
 

Begin by preheating the grill or grill pan over medium-high heat. Generously season the flank steak with salt and freshly ground black pepper, ensuring an even coating for great flavor.

    Place the steak on the grill and cook for approximately 4-5 minutes on each side, or until it reaches your preferred level of doneness (medium-rare is recommended). Once grilled to perfection, remove the steak from the heat and let it rest for at least 5 minutes to retain its juices.

      While the steak is resting, it's time to whip up the chimichurri sauce. In a mixing bowl, combine the extra virgin olive oil, red wine vinegar, chopped parsley, minced garlic, and optional red pepper flakes for a touch of heat. Stir the mixture thoroughly and season with salt and freshly ground black pepper to taste.

        After resting, slice the flank steak thinly against the grain to enhance tenderness.

          In a large serving bowl, combine the mixed salad greens, sliced avocado, halved cherry tomatoes, and thinly sliced red onion. Gently toss these ingredients together to create a lovely salad base.

            Arrange the sliced steak artfully on top of the salad and drizzle generously with the vibrant chimichurri sauce, ensuring every bite is infused with flavor.

              For a cohesive dish, you can either toss the salad gently to mix everything together or serve it with additional chimichurri sauce on the side for guests to drizzle as they please.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                  - Serving Suggestions: Present the salad in individual bowls, drizzling extra chimichurri sauce on top for a striking and colorful dish. Consider garnishing with additional chopped parsley or a few slices of lemon for a refreshing touch!

                    Leave a Comment

                    Recipe Rating