Chimichurri Steak Salad

This steak salad is topped with a chimichurri dressing and is an easy and quick way to get dinner on the table on busy weeknights. The only cooking involved for this delicious dinner is grilling or pan frying the steaks which doesn’t take long at all.

Course Main Course, Salad

Cuisine American

Keyword cold salad, grilled steak, steak

Prep Time 20

Cook Time 20

Resting time 15

Total Time 55

Servings

Calories 485kcal

Author Elizabeth

Ingredients

Chimichurri Salad Dressing

¼ cup Extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar
2 tablespoons Finely Chopped Parsley use flat leaf or curly parsley
1 Garlic Clove grated or minced finely
½ teaspoon Dried Oregano
¼ teaspoon Salt (we use kosher salt)
¼ teaspoon Black Pepper
Pinch Crushed Red Pepper optional

Steak and Salad

1¼ -1½ pound Sirloin Steak choose a thick cut of top sirloin or sirloin tip about 5-6 ounces per salad
1 teaspoon of Salt
12-16 ounces Salad Mix lettuce, carrots, radishes, etc. or use your favorite variety
12 ounces Cherry or Grape Tomatoes whole or cut in half/thirds or 2-3 medium tomatoes cut into bite sized pieces or wedges
4 ounces Croutons
Shaved or Grated Parmesan Cheese for serving optional

Instructions

Make the dressing

Add the extra virgin olive oil, red wine vinegar, parsley, garlic, dried oregano, salt, black pepper, and crushed red pepper to a small jar, or a container with a tight fitting lid. Cover the container and shake vigorously.
Refrigerate until ready to use, shake well before using.

Grill the steaks

Remove the steaks from the refrigerator and let them sit out to take the chill out prior to cooking. Pat dry with paper towels. Season the steaks with the salt on each side.
Preheat the grill for 15-20 minutes. Cook the steaks on the preheated grill over moderate to moderate-low heat (300°F-375°F) for 8-10 minutes on each side (for medium doneness on a 1 inch thick steak) or until the desired doneness is reached.

Pan fry the steaks

Heat 1 tablespoon oil in a large, deep skillet over medium-high heat. When the oil is hot, add the steaks. Arrange them so they are not overlapping. Cook 3-4 minutes, or until seared. There should be a brown crust on the entire surface of the steak.
Turn and cook another 3-4 until seared on both sides. Then, continue to cook the steaks, turning occasionally until they reach the desired doneness.
Weather grilling or pan frying allow the steaks to rest at least 10-15 minutes prior to slicing to allow the juices to redistribute. If you slice the steak right away, all the juices will run out. Build the salads while they rest.

Build the salad

Divide the lettuce, tomatoes and croutons into 4 bowls or plates.
Slice the steaks into strips and divide into four portions (about 5-6 ounces per serving). Top each salad with the sliced steak and garnish with parmesan cheese, if desired. Serve with the chimichurri dressing and enjoy.

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