RESET360 with Camille McLaughlin
Lunch

Grilled Steak Salad with Chimichurri

Sliced grilled sirloin over romaine, arugula, tomatoes, cucumber, and avocado, dressed with a bright, garlicky parsley chimichurri.

Why you'll love Grilled Steak Salad with Chimichurri

Chimichurri is the Argentine sauce that goes on grilled beef, and it doubles as the best salad dressing you can make: parsley, garlic, oregano, red wine vinegar, olive oil, and a little chili. Spooned over warm sliced steak and crisp greens, it seasons everything at once, and nothing about the salad needs a bottle.

Two things keep the steak tender. Resting it for 10 minutes after it comes off the grill lets the juices settle back into the meat instead of running onto the board, and slicing it thin against the grain cuts the long muscle fibers short so every slice is easy to chew. Making the chimichurri first gives the garlic and vinegar time to mellow into the oil.

This is a lunch that holds you through a long afternoon, and leftovers pack well if you keep the steak, greens, and sauce separate.

Quick overview: This Grilled Steak Salad with Chimichurri takes 20 min of hands-on time and about 35 min in all and makes 4 servings, each about 3 cups salad with 4 oz steak. You'll need a grill or grill pan and a food processor.

Jump to recipe

Sliced grilled steak salad with avocado and chimichurri
Prep 20 minCook 15 minTotal 35 minServes 4Serving about 3 cups salad with 4 oz steakYou'll need Grill or grill pan, Food processor

Ingredients

  • 1 1/4 lb top sirloin steak, about 1 inch thick
  • 1 tsp fine sea salt, divided
  • 1/2 tsp black pepper
  • 1 packed cup flat-leaf parsley leaves and tender stems
  • 3 cloves garlic
  • 2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 tbsp red wine vinegar
  • 6 tbsp olive oil, plus a little for the steak
  • 1 large romaine heart, chopped
  • 3 cups arugula
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 English cucumber, sliced
  • 1/4 small red onion, thinly sliced
  • 1 ripe avocado, sliced
  • Make it from scratch: Chimichurri

Instructions

  1. Make the chimichurri: Finely chop the parsley and garlic by hand, or pulse them in a food processor until finely chopped but not puréed. Stir in the oregano, red pepper flakes, vinegar, olive oil, and 1/2 teaspoon of the salt. Let it sit while you cook the steak so the flavors meld.
  2. Season the steak: Pat the steak dry, rub it lightly with olive oil, and season both sides with the remaining 1/2 teaspoon of salt and the pepper. Let it sit at room temperature for 15 minutes while the grill heats.
  3. Grill: Heat a grill or grill pan to high. Grill the steak for 4 to 5 minutes a side for medium-rare, until it reaches 130°F (54°C) in the center, or 135°F (57°C) for medium.
  4. Rest: Move the steak to a board and let it rest for 10 minutes. Its temperature rises a few degrees and the juices settle.
  5. Build the salad: Toss the romaine, arugula, tomatoes, cucumber, and onion with 3 tablespoons of the chimichurri and divide among plates.
  6. Slice and serve: Slice the steak thinly against the grain and lay it over the salad with the avocado. Spoon more chimichurri over the steak and serve the rest on the side.

Storage and leftovers

Store the steak, greens, and chimichurri separately in the refrigerator. The steak keeps 3 days, the chimichurri 4 days, and the undressed greens 2 days.

Eat the steak cold or let it come to room temperature. Reheating sliced steak overcooks it.

Variations

  • Flank or skirt steak: Grill flank or skirt steak for 3 to 4 minutes a side and slice very thinly against the grain.
  • With blue cheese: Crumble a little blue cheese over the salad.
  • Cilantro chimichurri: Use half cilantro and half parsley.
  • Chicken: Use grilled chicken thighs in place of the steak.

Notes and tips

  • Bring the steak to room temperature: A steak that starts cold cooks unevenly.
  • Use a thermometer: It is the only reliable way to hit medium-rare.
  • Find the grain: Look for the lines running through the meat and slice across them.
  • Chop by hand for texture: Hand-chopped chimichurri has more texture and a brighter color than blended.

Nutrition and mindful eating

  • Sirloin is a rich source of protein, iron, zinc, and vitamin B12, the nutrients beef carries in a form your body absorbs well.
  • Parsley, the base of chimichurri, brings vitamin K and vitamin C, and the garlic and vinegar give it its punch.
  • Olive oil and avocado are the real fats on this plate, and avocado adds fiber and potassium.
  • Romaine, arugula, tomatoes, and cucumber fill the plate with water-rich, fiber-rich vegetables.
  • As you eat, notice how the bright chimichurri lifts each bite of steak, and pay attention to how a lunch built on protein and fat keeps your energy steady through the afternoon slump.

Frequently asked questions

Have a question about this Grilled Steak Salad with Chimichurri? Start here, with the questions people ask most.

What is chimichurri?

An Argentine sauce of fresh parsley, garlic, oregano, vinegar, olive oil, and chili, traditionally served with grilled beef.

Can I cook the steak indoors?

Yes. Sear it in a very hot cast iron skillet for 4 to 5 minutes a side.

What does against the grain mean?

The muscle fibers in steak run in one direction. Slicing across them makes each piece more tender.

Can I make it ahead?

Grill the steak and make the chimichurri up to a day ahead. Assemble the salad just before eating.

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Tags: Lunch, Argentine-Inspired, Dairy-Free