Chimichurri Steak Salad with Grilled Vegetables and Lime Vinaigrette

Bright, fresh and full of flavor, this Chimichurri Steak Salad is a light spring salad that works for lunch or dinner. The homemade chimichurri is garlicky and vibrant, adding a big flavor boost without weighing the dish down.

Hi, I’m Nicky from Kitchen Sanctuary. Today I’m serving seared steak with a generous spoonful of chimichurri for a quick, satisfying meal.

Chimichurri Steak Salad

I only began making chimichurri earlier this year after attempting a Chicken Kiev. The garlic and parsley filling kept escaping, so I turned the idea into a simple sauce instead. The chimichurri paired so well with the crispy chicken that I’ve kept using it on steaks, salads and vegetables ever since.

What Chimichurri Tastes Like

Chimichurri is made from fresh ingredients—garlic, parsley, olive oil, lemon or vinegar and a few seasonings—so it delivers bright, assertive flavor with a pleasant tang. It’s bold enough to complement grilled meats, yet fresh enough to use as a dressing for salads or as a finishing sauce for roasted vegetables.

Making Chimichurri

Chimichurri is quick to prepare. Put the ingredients into a mini chopper or food processor and pulse until combined. If you prefer, chop everything finely by hand and mix. The result is a zesty, herb-forward sauce that’s delicious spooned over a juicy steak.

How Long Chimichurri Keeps

Store chimichurri in a sealed glass jar in the fridge. It will keep for a few days, though the bright green color may fade after a day due to the acid in the vinegar or lemon juice. The flavor remains great—just keep it chilled and covered.

Serve Chimichurri Cold

Serve chimichurri cold or at room temperature. Heating it can change the texture and mute the fresh flavors. Keep it refrigerated when not serving—don’t leave it out for more than two hours, and refrigerate between uses if you plan to serve it again.

Salad Flavors

The salad is a simple, fresh mix: leafy greens, cucumber, cherry tomatoes and creamy avocado. I like to add thinly sliced red onion for a touch of crunch and bite that pairs nicely with the steak.

How to Make Chimichurri Steak Salad

Bring the steak to room temperature before cooking so it cooks more evenly. Heat a skillet or griddle until very hot, then sear the seasoned steak to your preferred doneness. While the steak rests, blend or finely chop the chimichurri ingredients. Toss the salad greens with tomatoes, avocado, red onion and cucumber, slice the steak thinly, arrange over the salad and drizzle with chimichurri.

Searching for more salad recipes

• Hot Chicken Salad — a warm, flavorful chicken salad that’s perfect for dinner.
• Tortellini Salad — cheese-filled tortellini tossed with a light sauce and vegetables.
• Bean Salad — a colorful vegetarian side that’s bright and full of flavor.

Can I Use Chicken Instead of Steak?

Yes. You can substitute grilled or pan-seared chicken breasts for the steak, or omit the meat entirely for a vegetarian version. If using chicken, ensure it is cooked through—use a meat thermometer to confirm it reaches a safe internal temperature.

Try this light, flavorful salad and tweak it to your taste. We make it often at home and it’s always a hit.

Do you like steak in salad?

Chimichurri Steak Salad

A lighter version of your favorite steak dinner. This chimichurri is easy to make and works as a sauce or a dressing.

Servings: 2

Prep Time: 20 minutes

Cook Time: 4 minutes

Total Time: 24 minutes

Ingredients

Steak

• 1 thin-cut sirloin steak (approx. 7 oz)
• 1½ tbsp vegetable oil
• ¼ tsp salt
• ¼ tsp black pepper

Chimichurri

• 6 tbsp extra virgin olive oil
• 2 cloves garlic, peeled and roughly chopped
• 1 large bunch flat-leaf parsley, roughly torn
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp dried oregano
• 2 tbsp fresh lemon juice
• 1 tsp red wine vinegar

Salad

• Small bag (approx. 4.5 oz) mixed salad leaves (spinach, arugula, watercress)
• 8 cherry tomatoes, quartered
• 1 ripe avocado, peeled and chopped
• ¼ small red onion, thinly sliced
• ⅛ small cucumber, sliced

Instructions

1. Remove the steak from the fridge and let it sit at room temperature for about 30 minutes.
2. Heat a skillet or griddle until smoking hot. Drizzle oil over the steak and season both sides with salt and pepper, rubbing it in with your hands. Sear the steak for about 2 minutes per side for a pink center, or longer to your preferred doneness. Transfer to a board and let rest.
3. Combine the chimichurri ingredients in a mini chopper or food processor and pulse until combined. Alternatively, chop everything finely by hand and mix.
4. Divide the salad leaves between two bowls. Top with tomatoes, avocado, red onion and cucumber.
5. Slice the steak thinly, arrange on the salads, drizzle with chimichurri and serve.

Equipment

• Mixing bowl
• Food processor or mini chopper (optional)
• Non-stick skillet or griddle

Nutrition

Calories: 774 kcal | Carbohydrates: 21 g | Protein: 18 g | Fat: 72 g | Saturated Fat: 11 g | Fiber: 11 g | Sugar: 5 g

The nutrition information is an estimate and should not replace professional advice.