Simply by Maha
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DinnerSteak Chimichurri Salad
Mediterranean · Dinner

Steak Chimichurri Salad

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.

5.0 (3 reviews)
20m
Prep
10m
Cook
30m
Total
4
Serves
easy
Level
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Instructions

  1. Cook the steak
    Cook the steak however you like, then set it aside to rest before slicing.
  2. 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.
  3. Make the salad
    In a large bowl, combine the chopped baby cucumbers, cherry tomatoes, red onion, parsley, chickpeas, and crumbled feta.
  4. 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.
  5. Assemble
    Add the cooked steak on top of the salad, or mix it in if you prefer.
  6. Dress and serve
    Spoon the chimichurri dressing over the salad right before serving.

About this recipe

This is the salad I make when I want something that eats like a proper meal but still feels fresh. Slices of seared steak over crisp greens, with a generous spoon of chimichurri tying it all together. Chimichurri is the bright Argentine herb sauce of parsley, garlic, oregano, vinegar, and oil, and it's everything you want against a rich piece of steak. Sharp, garlicky, herby, with just enough acid to cut through.

The trick is in the contrast. You want the steak warm and pink in the middle, sliced thin against the grain so it's tender, sitting on cool greens with the sauce pulling double duty as both the steak topping and the salad dressing. A few extras like cherry tomatoes, thin red onion, and maybe some avocado round it out, but the steak and the chimichurri are the stars and everything else just supports them.

I love this for warm evenings when I don't want anything heavy but still want to feel properly fed. It comes together fast, the chimichurri can be made ahead, and it always looks more impressive than the effort behind it. One good steak feeds two or three people this way, which is a nice bonus.

Per serving
  • 430Calories
  • 33gProtein
  • 30gFat
  • 9gCarbs
estimated

Good to know

Why you'll love it

  • Eats like a full meal but stays fresh and light.
  • The chimichurri works as both steak sauce and salad dressing, so no extra dressing needed.
  • One steak stretches to feed two or three people.
  • Comes together fast, and the sauce can be made ahead.
  • Bright, garlicky, herby flavour against rich seared steak is hard to beat.
  • Naturally low-carb and easy to adapt to what's in the fridge.

Ingredient notes

Steak: a well-marbled cut like ribeye, sirloin, or flank works well. Flank and skirt are flavourful and a bit cheaper, just be sure to slice them thin against the grain so they're tender, not chewy.

Parsley: flat-leaf parsley is the base of chimichurri. Use it fresh and chop it by hand rather than blitzing to a paste, so the sauce stays loose and textured rather than turning into a smooth puree.

Vinegar: red wine vinegar is traditional for chimichurri and gives the right sharpness. A little goes a long way, so add it gradually and taste as you go.

Garlic: raw and finely minced, this is the backbone of the sauce. Mince it small so you don't get harsh chunks, and let the sauce sit a bit so the garlic mellows slightly.

Greens: something with a bit of structure holds up best under warm steak, like romaine, rocket (arugula), or a mix. Delicate baby leaves wilt quickly once the warm meat hits them.

Tips & tricks

Take the steak out of the fridge 30 to 40 minutes before cooking so it comes closer to room temperature. A cold steak cooks unevenly and you end up with grey edges and a cold centre.

Get the pan or grill properly hot before the steak goes on, and don't move it. A good sear needs high heat and time to form a crust. Flipping too early stops that crust developing.

Rest the steak for at least 5 minutes before slicing. Cut it too soon and all the juice runs out onto the board instead of staying in the meat.

Always slice against the grain, in thin slices. This shortens the muscle fibres and is the difference between tender and chewy, especially with flank or skirt.

Make the chimichurri at least 20 to 30 minutes ahead so the flavours meld and the garlic softens. It's even better after an hour. Just don't drown the salad; spoon it on so the greens don't go limp.

Storage & make-ahead

Store leftover steak and chimichurri separately in the fridge, both for up to 3 days. Dressed salad doesn't keep, so only dress what you'll eat.

Chimichurri freezes well for up to 3 months, ideally in an ice cube tray so you can pull out small portions. Thaw in the fridge and give it a stir before using.

I'd serve leftover steak cold or just barely warmed, sliced over fresh greens, rather than reheating it hard, which overcooks it. A quick few seconds in a warm pan is plenty if you want it warmed.

Variations

Swap the steak for grilled chicken, prawns, or even halloumi if you want a different protein. Chimichurri is happy on almost anything off the grill.

Add a grain like cooked quinoa or farro to make it heartier and more filling without losing the fresh feel.

Stir a little fresh coriander (cilantro) into the chimichurri alongside the parsley for a different, slightly brighter herb profile.

Make it a warm salad by tossing the greens briefly in the warm steak pan juices before plating, for a softer, more comforting version.

Frequently asked questions

Chimichurri is an Argentine herb sauce made from finely chopped parsley, garlic, oregano, red wine vinegar, and olive oil, often with a little chilli. It's used as a sauce for grilled meats and works beautifully as a salad dressing too.
Well-marbled cuts like ribeye and sirloin are tender and rich. Flank and skirt steak are flavourful and more affordable, but you must slice them thin against the grain so they stay tender.
Slicing against the grain cuts across the muscle fibres and shortens them, which makes each bite much more tender. With it, the meat can be chewy, especially for cuts like flank or skirt.
Yes, and you should. Making it at least 20 to 30 minutes ahead lets the flavours meld and the raw garlic soften. It keeps in the fridge for up to 3 days and freezes well for up to 3 months.
Use sturdy greens like romaine or rocket, rest and slice the steak so it isn't dripping, and spoon the chimichurri on rather than drowning the leaves. Dress it just before serving, not ahead of time.
Yes, it's naturally low-carb since it's mostly steak, greens, and a herb-and-oil sauce. If you want it heartier, you can add a grain like quinoa, which adds carbs but more staying power.
Grilled chicken, prawns, or halloumi all work well, since chimichurri pairs with almost anything off the grill. Slice or arrange your protein over the greens the same way and spoon the sauce over.
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