Description
This vibrant Chopped Chimichurri Steak Salad features tender grilled strip steak paired with a zesty homemade chimichurri dressing. Tossed with fresh mini cucumbers, cherry tomatoes, avocado, and red onion, this salad delivers a perfect balance of smoky, tangy, and fresh flavors in a quick and satisfying 30-minute meal, ideal for lunch or dinner.
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 red wine 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
- Season the Steak: Season both sides of the strip steak with 1 teaspoon kosher salt and fresh black pepper. Let the steak rest at room temperature for 30 minutes while you prepare the other components. This resting time helps the meat cook more evenly.
- Make the Chimichurri Dressing: In a food processor, combine 1 cup chopped parsley, 3 roughly chopped garlic cloves, 2 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, ½ teaspoon crushed red pepper flakes, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Pulse until finely chopped. With the processor running, slowly drizzle in ¼ cup extra virgin olive oil until the sauce is smooth but still slightly chunky.
- Grill the Steak: Preheat a grill, grill pan, or cast iron skillet over medium-high heat. Lightly spray with oil to prevent sticking. Grill the steak about 5 to 6 minutes per side for medium-rare, or until the internal temperature reaches 125°F to 130°F. Transfer the steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
- Prepare the Salad: While the steak rests, in a large bowl combine 1 ½ cups diced mini cucumbers, 1 ½ cups halved cherry tomatoes, 1 large sliced avocado, ¼ cup slivered red onion, and ¼ teaspoon kosher salt. Add half of the chimichurri dressing and toss gently to coat all ingredients evenly.
- Combine Steak and Salad: Slice the rested steak thinly against the grain or cut into cubes. Toss the steak pieces with the salad mixture, then drizzle with the remaining chimichurri dressing for enhanced flavor.
- Serve: Divide the steak and salad mixture evenly among four plates and serve immediately for a fresh, flavorful meal.
Notes
- Allowing the steak to rest before grilling helps it cook evenly and results in juicier meat.
- The chimichurri can be made ahead and stored in the refrigerator for up to 3 days to enhance flavors.
- Adjust the red pepper flakes in the chimichurri to suit your preferred spice level.
- If using a thicker cut steak, adjust grill time accordingly to reach desired doneness.
- For a gluten-free option, ensure steak is unseasoned with any gluten-containing marinades or additives.