Name: Chopped Chimichurri Steak Salad Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Cuisine: Argentinian
Ingredients: 1 ¼ pounds strip steak (sirloin or flank steak, trimmed); 1 teaspoon kosher salt; Fresh black pepper, to taste; 1 cup fresh parsley leaves (roughly chopped); 3 garlic cloves (roughly chopped); 2 tablespoons vinegar; 2 tablespoons fresh lemon juice; ½ teaspoon crushed red pepper flakes; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ cup extra virgin olive oil; 1 ½ cups mini cucumbers (diced); 1 ½ cups cherry tomatoes (halved); 1 large avocado (about 6 oz, sliced); ¼ cup slivered red onion; ¼ teaspoon kosher salt

Jump to Recipe· 4.1 from 3 reviews

If you are craving a meal that bursts with fresh flavors and vibrant colors, this Chopped Chimichurri Steak Salad Recipe is exactly what you need. It’s a delightful combination of juicy, perfectly grilled steak and a zesty, herb-packed chimichurri dressing that ties everything together brilliantly. Tossed with crisp cucumbers, sweet cherry tomatoes, creamy avocado, and just a hint of red onion spice, this salad balances hearty and light in the most delicious way. Whether you’re feeding guests or just treating yourself, this dish feels like a celebration of flavors in every bite.

Ingredients You’ll Need

The image shows fresh ingredients arranged on a white marbled surface. On the left, three raw red meat pieces with smooth texture lie in a white bowl. Above them are two small white bowls, one with dark brown sauce and the other with red chili flakes. To the right is a white bowl filled with small green cucumber chunks. Next to it is a small white dish holding a light yellow liquid, probably oil. Below the bowls are two lemon halves showing a bright yellow inside. On the bottom right is a white cup with thin purple onion slices. Above that stands a bunch of fresh green parsley. Further up are two avocado halves, one with a brown seed and the other empty, showing smooth green flesh. Near the top right corner is garlic with three cloves separated. A small white dish with salt and pepper mix is next to the garlic. A bowl of small, shiny red grape tomatoes completes the arrangement. The photo taken with an iphone --ar 4:5 --v 7

The magic of this Chopped Chimichurri Steak Salad Recipe lies in a handful of simple, fresh ingredients. Each one plays a crucial role, bringing texture, brightness, or richness to the final dish.

Strip steak (1 ¼ pounds): Choose sirloin or flank steak trimmed for lean, flavorful meat.
Kosher salt and fresh black pepper: Essential for seasoning both steak and salad, enhancing every flavor.
Fresh parsley leaves (1 cup): The vibrant herb base for your chimichurri, lending freshness.
Garlic cloves (3): Adds a pungent, aromatic kick to the chimichurri.
Vinegar (2 tablespoons): Brings sharpness and balances richness in the dressing.
Fresh lemon juice (2 tablespoons): Brightens and lifts the chimichurri with citrus zing.
Crushed red pepper flakes (½ teaspoon): Offers a gentle, spicy warmth.
Extra virgin olive oil (¼ cup): Provides a smooth, fruity base that blends all dressing ingredients.
Mini cucumbers (1 ½ cups, diced): Adds crunch and a cool, refreshing element.
Cherry tomatoes (1 ½ cups, halved): Sweet and juicy, they bring bursts of color and flavor.
Large avocado (1, sliced): Creamy and rich, it balances the acidity in the salad.
Slivered red onion (¼ cup): Adds a bit of pungent sharpness and lovely color contrast.

How to Make Chopped Chimichurri Steak Salad Recipe

Step 1: Season and Rest the Steak

Start by seasoning both sides of your strip steak generously with kosher salt and freshly ground black pepper. Letting it rest at room temperature for 30 minutes helps the meat cook more evenly and absorb the seasoning better, making every bite juicy and tender.

Step 2: Prepare the Chimichurri Dressing

The chimichurri is the star of this salad. In a food processor, pulse together the fresh parsley, garlic, vinegar, lemon juice, crushed red pepper flakes, kosher salt, and black pepper until finely chopped. While the processor’s running, slowly drizzle in the extra virgin olive oil to reach a smooth yet slightly chunky consistency. This dressing is zesty, herbaceous, and vibrantly green — it’s what makes this salad shine.

Step 3: Grill the Steak to Perfection

Heat a grill, grill pan, or cast iron skillet over medium-high heat. Oil the surface to prevent sticking, then cook your steak for about 5 to 6 minutes per side for medium-rare, aiming for an internal temperature between 125°F and 130°F. Once done, transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.

Step 4: Prepare the Fresh Vegetables

While the steak rests, combine diced mini cucumbers, halved cherry tomatoes, sliced avocado, and slivered red onion in a large bowl. Sprinkle with a touch of kosher salt and add half of your chimichurri dressing. Toss gently to blend all those fresh, crisp veggies with the dressing’s vibrant flavors.

Step 5: Combine and Serve

Slice your steak thinly against the grain or cut into bite-sized cubes, then add it to the salad bowl. Drizzle the remaining chimichurri dressing over everything, giving the salad one final toss to make sure all the flavors are beautifully distributed. Divide onto plates, and you’re ready to dig into a meal that’s as satisfying as it is fresh.

How to Serve Chopped Chimichurri Steak Salad Recipe

In a white bowl on a white marbled surface, there is a fresh salad made of three main layers: the bottom layer is a mix of bright green cucumber cubes and thin slices of red onion with a slightly translucent texture; the middle layer consists of halved juicy red cherry tomatoes, adding vibrant color; the top layer is made of thick, pink-centered steak cubes grilled with a slightly brown crust, and large slices of creamy green avocado that are topped with a chunky green herb dressing. A metal spoon rests inside the bowl. Nearby on the white marbled surface, whole parsley leaves and two silver forks on a white plate add detail. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this salad even further, consider garnishing with some fresh parsley sprigs or a sprinkle of flaky sea salt. A wedge of lemon on the side can add a bright hit of acidity just before serving, enhancing the chimichurri’s lemony notes even more.

Side Dishes

This Chopped Chimichurri Steak Salad Recipe is a well-rounded dish on its own, but pairing it with some crusty bread or garlic roasted potatoes can make it perfect for a heartier meal. A chilled glass of crisp white wine or a light beer also pairs wonderfully with the fresh, zesty flavors.

Creative Ways to Present

For a stunning presentation, serve the salad over a bed of mixed greens or peppery arugula. You can also plate it in individual glass bowls for a special dinner party feel. Adding a few edible flowers or colorful microgreens on top gives it that restaurant-quality look that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though rare with this salad), store them in an airtight container in the fridge for up to two days. Keep the steak and salad components loosely combined but try to add any avocado slices just before serving again to avoid browning.

Freezing

Because of the fresh vegetables and avocado, freezing the salad isn’t recommended. The texture of the ingredients and the dressing can degrade significantly, making the dish less enjoyable.

Reheating

To reheat leftovers, warm the steak separately in a skillet over low heat just until heated through, then toss it with freshly chopped salad veggies and a new batch of chimichurri for best results. Avoid microwaving the whole salad together to keep textures fresh.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While strip steak, sirloin, or flank steak are ideal for their flavor and texture, ribeye or skirt steak also work well if you prefer a bit more marbling and richness.

Is chimichurri sauce spicy?

It has a gentle kick thanks to the crushed red pepper flakes, but it’s not overwhelmingly spicy. You can always adjust the amount of red pepper flakes to suit your heat preference.

Can I make the chimichurri dressing ahead of time?

Yes! Chimichurri actually tastes better after sitting for a few hours or even overnight since the flavors meld beautifully. Just store it in an airtight container in the fridge before using.

What’s the best way to slice the steak?

Slice the steak thinly against the grain. This makes the meat more tender and easier to chew, enhancing the texture of your salad.

Can this recipe be made gluten-free?

Definitely! This salad is naturally gluten-free, making it a great option for anyone avoiding gluten without any substitutions needed.

Final Thoughts

Making the Chopped Chimichurri Steak Salad Recipe is like treating yourself to a vibrant, fresh meal that feels both satisfying and light. The flavors, colors, and textures come together so beautifully it’s hard not to get excited about every step. I promise once you try it, this will be one of those go-to salads that you’ll want to make again and again, impressing family and friends with every bite.