This chopped chimichurri steak salad is fresh, vibrant, and packed with bold flavors from juicy seared steak, crisp vegetables, and bright homemade chimichurri. Perfect for lunch or dinner, it’s a hearty yet refreshing salad that's put together in 30 minutes.
⏱️ Recipe Details
Cook Time: 15 mins
Stand Time: 10 mins
Total Time: 40 mins
Servings: 6
📝 Ingredients
- 1 pound flank steak, trimmed
- 2 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil, such as vegetable oil
- 1/2 cup extra-virgin olive oil
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped cilantro
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 cloves garlic, grated
- 1 teaspoon honey
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 2 cups cherry tomatoes, halved
- 1 cup chopped Persian cucumbers
- 1/2 cup drained and chopped roasted red bell peppers
- 1/4 cup finely chopped red onion
- 1/2 medium avocado, cubed
👩🍳 Directions
Step 1
Preheat a large cast-iron skillet over medium-high heat.
Step 2
Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Add oil to the preheated skillet and carefully add the steak; cook, flipping occasionally, until deeply browned and an instant-read thermometer registers 120 degrees F (48.8 degrees C), 6 to 8 minutes per side. Transfer steak to a cutting board and cover with aluminum foil to rest for 10 minutes.
Step 3
Meanwhile, whisk together extra-virgin olive oil, parsley, cilantro, lemon juice, vinegar, garlic, honey, oregano, crushed red pepper, remaining 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
Step 4
Toss tomatoes, cucumbers, roasted red bell pepper, and red onion with 1/2 cup of the dressing in a large serving bowl.
Step 5
Slice rested steak against the grain and cut into 1-inch pieces; toss with salad and avocado. Drizzle with remaining 1/4 cup dressing before serving.
👨🍳 Recipe Credit
Recipe developed by Isabelle Easter.
🥗 Nutrition Facts
Total Carbohydrate: 11g
Dietary Fiber: 5g
Total Sugars: 4g
Protein: 23g
Total Fat: 37g
Saturated Fat: 7g
Cholesterol: 60mg
Vitamin C: 39mg
Sodium: 473mg
Calcium: 46mg
Iron: 2mg
Potassium: 721mg
