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Chimichurri Steak Salad
5 from 24 votes

Chimichurri Steak Salad

This chimichurri steak salad combines thin slices of grilled flank steak with fresh baby greens, grape tomatoes, and a zesty homemade chimichurri sauce made from parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil. The steak is grilled to desired doneness, then rested and sliced thinly across the grain for tenderness. The vibrant chimichurri brightens the savory grilled meat and fresh veggies, creating a balanced, flavorful salad.

Servings: 6
Course: Others

Ingredients

  • 1 cup Italian parsley fresh, with stems
  • 2 tablespoons oregano fresh leaves
  • 4 garlic large cloves
  • 2 teaspoons red pepper flakes crushed
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • salt kosher salt
  • black pepper kosher salt
  • baby greens 2-3 cups per person for a main dish
  • 1 pint grape tomatoes
  • 1 1/2 pound flank steak

Instructions

    Cup of Yum
  1. Heat grill on medium-high heat.
  2. In a food processor, blend parsley, oregano, and garlic until combined, approximately 10 seconds. Add 1/2 cup oil, vinegar, and pepper flakes; blend to your desired texture. Season to taste with salt and pepper.
  3. Brush grill with oil or spray with non-stick cooking spray. Sprinkle steak with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. 6-7 minutes for medium. Transfer steak to a cutting board and let rest for about 5 minutes.
  4. Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with chimmichurri sauce or toss greens with sauce before adding the meat. Add the tomatoes.