Chimichurri Steak Salad

What’s new in this recipe

This recipe was originally published on August 8, 2022, and we've made some great updates! We refreshed the photos, numbered the instructions for easier reading, added a substitutions and variations section, and enhanced the recipe tips and notes to make this post even more helpful.

Ingredients

• Steak – A thick-cut top sirloin or sirloin tip is ideal for this recipe. These cuts are naturally tender, budget-friendly, and cook well whether grilled or pan-seared.
• Pantry – You'll need extra virgin olive oil, red wine vinegar, and croutons. Use your favorite brand and variety—we used seasoned croutons for extra flavor.
• Produce – For the chimichurri dressing, you'll need garlic and fresh parsley. We typically use flat-leaf parsley for its vibrant flavor, but curly parsley works too. For the salad, you can use a bagged mix or assemble your own. We used a blend of iceberg lettuce, carrots, radishes, and red cabbage. When it comes to tomatoes, we used grape tomatoes, but any variety works well.
• Herbs and spices – A simple but flavorful seasoning of salt, black pepper, dried oregano, and crushed red pepper enhances the dish.
• Garnish – Parmesan cheese adds a finishing touch, but it’s optional.
• See the recipe card for quantities and preparation.

How to make chimichurri steak salad

1. Prepare the steak: Remove the steak from the refrigerator and let it sit at room temperature for about 20 minutes to take the chill out before cooking.
2. Make the chimichurri dressing: In a small jar or container with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, parsley, garlic, dried oregano, ¼ teaspoon salt, black pepper, and crushed red pepper. Cover and shake vigorously to mix. Refrigerate until ready to use, and shake well before serving.
3. Season the steak: Pat the steaks dry with paper towels and season both sides with salt.
4. Cook the steak: Grill instructions: Preheat the grill for 15–20 minutes. Cook the steaks over moderate to moderate-low heat (300°F–375°F) for 8–10 minutes per side (for medium doneness on a 1-inch thick steak) or until they reach your preferred doneness. Pan-fry instructions: Heat 1 tablespoon oil in a large, deep skillet over medium-high heat. Once hot, add the steaks in a single layer. Sear for 3–4 minutes on the first side until a brown crust forms, then flip and cook for another 3–4 minutes. Continue turning occasionally until they reach the desired doneness.
5. Rest the steak: Let the steaks rest for 10–15 minutes before slicing to retain their juices.
6. Assemble the salad: Divide the lettuce, tomatoes, and croutons into four bowls or plates. Slice the steak and divide it into four portions (about 5–6 ounces per serving). Top each salad with the steak, garnish with Parmesan cheese if desired, and serve with the chimichurri dressing.

Storing instructions

• Steak: Store cooked steak in an airtight container in the refrigerator for 3–4 days. For longer storage, wrap the steak tightly in plastic wrap and foil, or place it in a freezer-safe bag. Freeze for up to 2 months.
• Reheat: Warm the steak gently in a skillet over medium-low heat or in the oven at 275°F until heated through. Avoid microwaving, as it can make the steak tough.
• Lettuce and Vegetables: Store salad greens and chopped vegetables separately in an airtight container with a paper towel to absorb moisture. Use within 2 days for the best texture.
• Croutons: Keep croutons in a sealed bag or airtight container at room temperature to maintain crispness.
• Chimichurri dressing: Store in a sealed jar in the refrigerator for up to 5 days. Shake well before using.
• Food safety: Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.

Substitutions and variations

• Steak – Top sirloin or sirloin tip are great choices for this salad. If you prefer, flat iron, flank steak, or skirt steak also pair well with chimichurri, but they have a chewier texture compared to sirloin. If using one of these cuts, be sure to slice it thinly against the grain for the best texture.
• Lettuce and Greens – We used a classic bagged salad mix with iceberg lettuce, carrots, radishes, and red cabbage, but you can swap it for a tender greens mix like baby spinach, kale, or chard for a more nutrient-dense option. Arugula adds a peppery bite that pairs well with chimichurri, while romaine provides a crisp, sturdy base that holds up well to the dressing. For extra texture and flavor, try a mix of butter lettuce and radicchio or spring greens with a handful of fresh herbs like cilantro or basil.
• Toppings – Want to switch up the crunch? Try toasted nuts or seeds like sliced almonds, sunflower seeds, or pepitas instead of croutons. Tortilla strips or crispy chickpeas also make great crunchy toppings while adding extra flavor.