This steak chimichurri salad is fresh, simple, and packed with flavor. It’s made with crisp vegetables, chickpeas, feta, and a bright herby dressing, then topped with steak cooked just how you like it.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
Ingredients
Serves 4- Steak
- 4 baby cucumbers, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, chopped
- 1/4 cup parsley, chopped
- 1 can chickpeas
- Zaatar, for the chickpeas (optional)
- Olive oil, for the chickpeas (optional)
- 1/2 cup crumbled feta
Chimichurri Dressing
- 1/2 bunch parsley
- 2 tbsp olive oil
- 1 tbsp red vinegar
- Juice of 1 lemon
- 1/2 tsp salt
- 1/2 tsp chili flakes
Instructions
- Cook the steak
Cook the steak however you like, then set it aside to rest before slicing. - Prepare the chickpeas
Toss the chickpeas with a little olive oil and zaatar, then set aside. You can use them as is or lightly crisp them up if you want. - Make the salad
In a large bowl, combine the chopped baby cucumbers, cherry tomatoes, red onion, parsley, chickpeas, and crumbled feta. - Make the chimichurri dressing
Finely chop the parsley, then mix it with the olive oil, red vinegar, lemon juice, salt, and chili flakes until well combined. - Assemble
Add the cooked steak on top of the salad, or mix it in if you prefer. - Dress and serve
Spoon the chimichurri dressing over the salad right before serving.
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