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Chopped Chimichurri Steak Salad Recipe

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4.1 from 3 reviews

This Chopped Chimichurri Steak Salad is a vibrant and flavorful dish featuring perfectly grilled strip steak sliced thin and tossed with a fresh, zesty chimichurri dressing. Combined with crisp cucumbers, juicy cherry tomatoes, creamy avocado, and a hint of red onion, this salad offers a delightful mix of textures and bright flavors, making it a perfect light yet satisfying meal ready in just 30 minutes.

Ingredients

Steak

  • 1 ¼ pounds strip steak (sirloin or flank steak, trimmed)
  • 1 teaspoon kosher salt
  • Fresh black pepper, to taste

Chimichurri Dressing

  • 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

Salad

  • 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

Instructions

  1. Season the Steak: Season both sides of the strip steak evenly with 1 teaspoon kosher salt and freshly ground black pepper to taste. Let the steak rest at room temperature for 30 minutes to allow the seasoning to penetrate and the meat to come to an even temperature.
  2. Prepare the Chimichurri Dressing: In a food processor, combine the chopped parsley, garlic cloves, vinegar, fresh lemon juice, crushed red pepper flakes, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Pulse a few times until the ingredients are finely chopped. With the processor running, slowly drizzle in the extra virgin olive oil until the sauce becomes smooth but still retains some texture.
  3. Grill the Steak: Preheat a grill, grill pan, or cast iron skillet over medium-high heat until very hot. Lightly spray or brush the cooking surface with oil to prevent sticking. Grill the steak for about 5 to 6 minutes per side for medium-rare doneness, or until the internal temperature reaches 125°F to 130°F. Remove the steak from heat and transfer to a cutting board. Let it rest for 5 minutes to redistribute the juices.
  4. Prepare the Salad Base: While the steak rests, combine the diced mini cucumbers, halved cherry tomatoes, sliced avocado, slivered red onion, and ¼ teaspoon kosher salt in a large mixing bowl. Toss these ingredients with half of the prepared chimichurri dressing to evenly coat the vegetables and avocado with flavor.
  5. Combine Steak and Salad: Slice the rested steak thinly against the grain or into bite-sized cubes. Add the sliced steak to the bowl with the tossed salad. Pour in the remaining half of the chimichurri dressing and gently toss everything together to ensure the steak and vegetables are well coated with the dressing.
  6. Serve: Divide the chimichurri steak salad evenly among four plates. Serve immediately while the steak is warm and the vegetables are fresh and vibrant.

Notes

  • Resting the steak after seasoning and cooking helps enhance flavor and juiciness.
  • Adjust the grilled steak temperature and time depending on your preferred level of doneness.
  • You can use either sirloin or flank steak for this recipe; flank steak offers a slightly leaner, more fibrous texture while sirloin is more tender.
  • If you don’t have a grill, a grill pan or cast iron skillet works just as well for grilling the steak indoors.
  • Use ripe but firm avocado to maintain texture and prevent too much mushiness in the salad.
  • The chimichurri dressing can be made ahead and stored in the refrigerator for up to 3 days.

Find it online: https://yumntasty.com/chopped-chimichurri-steak-salad-recipe/