Chimichurri Steak Salad

Name: Chimichurri Steak Salad
Prep time: 10 min
Cook time: 15 min
Total time: 3 h 25 min
Yield: 4 serving
Ingredients: 1.5 lb flank steak marinated in The Best Carne Asada marinade for 3 hours; 8 oz. romaine; 5 oz. herb salad; 1 cup diced red bell pepper; 1.5 cup sliced cucumber; 1/2 cup Thinly sliced red onion; salt & pepper to taste; 2 avocados; 2 garlic cloves; 3 cups fresh Italian parsley; 2 cups fresh cilantro; 1.5 tsp. red wine vinegar; 1/4 tsp. dried oregano; pinch red pepper flakes; 1/2 cup olive oil; salt & pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
3 hrs
Total Time
3 hrs 25 mins
Servings
4
Course
Main Course
Cuisine
American

Chimichurri Steak Salad

Iris Warren

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Chimichurri Steak Salad, made with crisp salad greens, creamy avocado, and crunchy veggies combined with succulent, marinated flank steak and a homemade chimichurri dressing make this the ultimate salad!

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Ingredients

Servings

1.5 lb flank steak marinated in The Best Carne Asada marinade for 3 hours grilled and set aside to cool (link to carne asada marinade in post)
8 oz. romaine chopped
5 oz. herb salad see notes
1 cup diced red bell pepper
1.5 cup sliced cucumber
1/2 cup Thinly sliced red onion
salt & pepper to taste
2 avocados diced

Cilantro Chimichurri

2 garlic cloves
3 cups fresh Italian parsley
2 cups fresh cilantro
1.5 tsp. red wine vinegar
1/4 tsp. dried oregano
pinch red pepper flakes
1/2 cup olive oil
salt & pepper to taste

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Instructions

Make Cilantro Chimichurri dressing

Add ingredients under "Cilantro Chimichurri" to a food processor and blend until there are no chunks of garlic. Alternatively, if you have a mortar & pestle, you can prepare this in that too! Enjoy!

Make salad

In a large bowl, combine the romaine, herb salad, red bell pepper, cucumber, and red onion. Pour all but 2-3 tbsp of the Cilantro Chimichurri over the salad and toss to coat well - if desired, add more red wine vinegar to the chimichurri to thin it out a little bit. Season to taste with salt & pepper and add the avocado, gently tossing, being sure not to smash the avocado.
Slice your grilled flank steak across the grain and carefully transfer it from the cutting board to the top of the salad. Drizzle the remaining 2-3 tbsp of reserved Cilantro Chimichurri over the flank steak and serve. Enjoy!