Chimichurri Steak Salad Recipe | Juicy, Fresh & Healthy

Hi friend, Elena here. If you’ve ever craved something that tastes like summer on a plate, this chimichurri steak salad might just be your new favorite. It’s the kind of meal that feels indulgent yet deeply nourishing. Juicy grilled steak meets crisp greens, creamy avocado, and a vibrant homemade chimichurri dressing that practically dances on your tongue.

This salad checks all the boxes: high protein, full of healthy fats, anti-inflammatory herbs, and flavor that feels like a mini vacation in Argentina.

(💡 If you’re new to healing with food, you might enjoy my Anti-Inflammatory Diet Guide. It’s a great place to start.)

What Is Chimichurri?

Chimichurri is a traditional Argentinian herb sauce made with parsley, cilantro, garlic, olive oil, red wine vinegar, and a touch of chili. Think of it as the South American cousin of pesto, but lighter and brighter. It’s zesty, garlicky, and just the right amount of spicy.

While many people drizzle chimichurri over grilled meats, I love turning it into a salad dressing for extra freshness. It’s packed with polyphenols and antioxidants that help calm inflammation, support digestion, and make your taste buds very happy.

According to the Harvard School of Public Health, olive oil is one of the healthiest sources of unsaturated fats. It helps reduce inflammation and supports heart health. Combine that with antioxidant-rich herbs like parsley and cilantro, and you have a dressing that is not only flavorful but truly nourishing for your body.

In other words, chimichurri is more than delicious; it is a functional food that heals as it delights.

Why You’ll Love This Chimichurri Steak Salad

• Bold flavor: The tangy, garlicky chimichurri lifts every bite.
  
• Balanced nutrition: Protein from steak, fiber from greens, and good fats from olive oil and avocado.
  
• Quick to make: Ready in about 30 minutes.
  
• Customizable: Works beautifully for Keto, Paleo, or Whole30 diets.
  
• Meal-prep friendly: You can prepare most components ahead of time.
  

Ingredients Needed for Chimichurri Steak Salad

Before you heat up that pan or fire up the grill, let’s make sure your kitchen’s stocked with everything you need. This list breaks it down by the two key parts of the recipe: the steak salad base and the homemade chimichurri dressing.

You can find most of these staples in my Anti-Inflammatory Grocery List. It’s my go-to reference for building a healing kitchen.

For the Steak Salad Base

These ingredients create the heart of your salad: colorful, fresh, and full of texture.

• Flank or sirloin steak (1 lb): The star of the show. Juicy, protein-rich, and perfect for absorbing flavor.
  
• Mixed greens (4 cups): Choose arugula, romaine, or a blend. They add crunch and balance the richness of the steak.
  
• Cherry tomatoes (1 cup): A pop of sweetness and color.
  
• Avocado (1): Adds creaminess and healthy fats that make the salad satisfying.
  
• Red onion (½, thinly sliced): For bite and contrast.
  
• Optional cheese: Feta or shaved Parmesan if you eat dairy.
  
• Olive oil and sea salt: For searing the steak and seasoning to perfection.
  

For the Chimichurri Dressing

This herby, garlicky dressing is the soul of the dish, vibrant, tangy, and anti-inflammatory.

• Fresh parsley (1 cup): The base herb that keeps it bright and fresh.
  
• Fresh cilantro (1 cup): Adds depth and a touch of citrusy flavor.
  
• Garlic (4 cloves): Because chimichurri without garlic isn’t chimichurri.
  
• Extra virgin olive oil (½ cup): Heart-healthy fat that carries all the flavors.
  
• Red wine vinegar (2 tablespoons): Gives that essential tang.
  
• Dried oregano (1 teaspoon): Earthy and fragrant.
  
• Red pepper flakes (½ teaspoon): Adds a gentle heat.
  
• Sea salt (½ teaspoon): To balance everything out.
  
• Lemon juice (optional): For extra brightness if you like a citrus note.

Best Cut of Steak for Salad

Choosing the right cut makes all the difference. Here’s how each one stacks up:

• Flank Steak: Lean, flavorful, and perfect for marinades. Slice it thinly against the grain to keep it tender.
  
• Sirloin Steak: Balanced and affordable, great if you like a little chew but still juicy.
  
• Ribeye or Strip Steak: More marbling, which means more flavor and tenderness. Ideal for a weekend treat.
  

Elena’s tip: If you’re short on time, choose sirloin. It cooks evenly and holds up well when sliced for salads.

How to Cook Steak Perfectly for Salad

1. Bring to room temperature: Let the steak rest out of the fridge for 20 minutes before cooking.
   
2. Season generously: Salt, pepper, and a drizzle of olive oil are all you need.
   
3. Cook it hot: Grill or sear in a cast iron skillet for 3 to 5 minutes per side, depending on thickness.
   
4. Check doneness:
   
   • Rare: 125°F
     
   • Medium-rare: 135°F
     
   • Medium: 145°F
     
5. Rest before slicing: Let it sit for 10 minutes so the juices stay inside.
   

Homemade Chimichurri Dressing

This salad balances juicy grilled steak with crisp greens and a fresh, tangy dressing. Here’s what you’ll need and how to bring it all together.

Ingredients

• 1 cup fresh parsley (tightly packed)
  
• 1 cup fresh cilantro
  
• 4 cloves garlic
  
• ½ cup extra virgin olive oil
  
• 2 tablespoons red wine vinegar
  
• ½ teaspoon red pepper flakes
  
• 1 teaspoon dried oregano
  
• ½ teaspoon sea salt
  
• Juice of ½ a lemon (optional for brightness)
  

Directions

1. Add parsley, cilantro, garlic, oregano, salt, and red pepper flakes to a food processor.
   
2. Pulse until chopped but not pureed.
   
3. Add olive oil and red wine vinegar. Pulse a few more times until combined.
   
4. Taste and adjust seasoning. It should be punchy and fresh, not smooth like a puree.
   

Elena’s tip: Don’t over-blend. You want a little texture so it feels alive, not like baby food.

Recipe Variations

• Keto / Low-Carb: Use a sugar-free chimichurri and skip any starchy add-ins.
  
• Paleo / Whole30: Stick with clean olive oil and fresh herbs, no cheese.
  
• Heartier Version: Add roasted potatoes, corn, or quinoa.
  
• Spicy Twist: Add a diced jalapeño or extra red pepper flakes.
  

Elena’s tip: Don’t be afraid to make it your own. Recipes are starting points, not rules carved in stone.

Meal Prep and Storage Guide

This salad is fantastic for meal prep. Here’s how to keep it fresh:

• Chimichurri: Make up to 3 days ahead and refrigerate in a glass jar.
  
• Steak: Cook, cool, and slice. Store separately for up to 2 days.
  
• Veggies: Prep everything except avocado ahead of time. Add avocado just before serving.
  
• Assembly Tip: Keep greens undressed until ready to eat to avoid sogginess.
  

Pro Tips for the Best Chimichurri Steak Salad

• Marinate steak for at least 3 hours to deepen the flavor.
  
• Always slice against the grain for tender pieces.
  
• Let the chimichurri sit for 10 minutes before using so the flavors meld.
  
• Toss the salad with dressing just before serving.
  
• Serve it slightly warm for maximum aroma and satisfaction.
  

Perfect Pairings

Pair your chimichurri steak salad with:

• A crisp white wine like Sauvignon Blanc.
  
• A light red like Malbec (a nod to Argentina).
  
• Grilled corn on the cob or crusty sourdough bread.
  

If you want to keep things non-alcoholic, sparkling lime water or hibiscus iced tea works beautifully too.

Frequently Asked Questions

Final Thoughts

This chimichurri steak salad is one of those recipes that makes healthy eating feel joyful. Every bite is bright, herby, and satisfying. It’s a reminder that real nourishment doesn’t have to be complicated.

If you make this recipe, let me know how it turned out. I love seeing your kitchen creations and hearing which steak cut you chose.

With warmth and wellness,
Elena Ben 💚