Looking for a fresh and tasty way to enjoy steak? My Chimichurri Steak Salad is the answer! This dish combines tender, juicy flank steak with vibrant greens and a zesty chimichurri sauce. It’s perfect for a light lunch or a hearty dinner. In this post, I’ll guide you through easy steps, tips, and creative variations to make this dish your own. Get ready to impress your taste buds!
Why I Love This Recipe
- Bold Flavors: The chimichurri sauce adds a vibrant, zesty kick that elevates the steak and greens, making every bite a flavor explosion.
- Fresh Ingredients: This salad is packed with fresh veggies and herbs, ensuring a healthy and refreshing meal that’s perfect for any occasion.
- Quick to Prepare: With minimal prep time and fast cooking, this dish is ideal for busy weeknights or when entertaining guests.
- Versatile Dish: Feel free to customize the salad with your favorite vegetables or proteins, making it a flexible recipe for any palate.
Ingredients
Main Ingredients for Chimichurri Steak Salad
- 1 lb flank steak
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 avocado
- 1 red bell pepper
- 1 small red onion
- 1/2 cup feta cheese
Chimichurri Sauce Ingredients
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 4 garlic cloves
- 1/2 teaspoon red pepper flakes
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt to taste
The main ingredients for a Chimichurri Steak Salad create a fresh and vibrant dish. You need flank steak as the star protein. This cut is flavorful and easy to grill. Next, mix your salad greens. I love using arugula, spinach, and romaine for a crunchy base.
Cherry tomatoes add a sweet burst, while avocado gives a creamy touch. The red bell pepper and red onion bring color and crunch. Finally, sprinkle feta cheese for a salty finish. Each ingredient works together to make a balanced and tasty salad.
Now, let’s talk about the chimichurri sauce. This is the magic that ties everything together. Fresh parsley and cilantro create a bright flavor. Garlic adds depth, and red pepper flakes give it a kick. Olive oil and red wine vinegar blend to create a smooth sauce. Don't forget to season it with salt. Each ingredient sings in harmony, making this sauce delightful.
Gather these ingredients, and you're ready to make a meal that impresses every time!
Step-by-Step Instructions
Preparing the Flank Steak
- Marinating the steak: Start by seasoning your flank steak. In a bowl, mix salt, pepper, and a little olive oil. Rub this mix all over the steak. Let it sit for about 10 minutes. This helps the flavors soak in.
- Grilling the steak: Preheat your grill or grill pan to medium-high heat. Once hot, place the marinated steak on the grill. Cook it for about 4-6 minutes on each side for medium-rare. Use a meat thermometer if you want it perfect. After grilling, take it off the heat and let it rest for 5 minutes. This keeps it juicy.
Making the Chimichurri Sauce
- Combining the herbs and spices: In a bowl, mix the chopped parsley, cilantro, minced garlic, and red pepper flakes. Pour in the olive oil and red wine vinegar. Stir this well until it’s combined.
- Adjusting flavors: Taste the chimichurri sauce. Add salt as needed. If you want a bit more zing, you can add more vinegar or lemon juice. This sauce gives your salad a fresh kick.
Assembling the Salad
- Combining salad ingredients: In a large bowl, add your mixed salad greens, cherry tomatoes, avocado, bell pepper, and red onion. Toss these gently to mix them well.
- Slicing and adding the steak: After the steak has rested, slice it thinly against the grain. This makes it tender. Add these slices on top of your salad.
- Drizzling the chimichurri sauce: Take your chimichurri sauce and drizzle it generously over the salad. Toss everything gently to combine. Finish by sprinkling crumbled feta cheese on top. Enjoy the colorful and tasty dish!
Tips & Tricks
Perfecting the Steak
- Recommended doneness levels: For a great chimichurri steak, aim for medium-rare. Cook the flank steak for about 4-6 minutes per side. This gives you a juicy, tender piece of meat. If you prefer medium, add another minute per side. Use a meat thermometer to check the temperature. Medium-rare should be around 130°F.
- Resting the steak properly: After grilling, let the steak rest for at least 5 minutes. This step is key. It allows the juices to settle in the meat. If you cut it too soon, those juices will run out. You want every bite to be full of flavor.
Enhancing the Chimichurri
- Customizing flavors: You can make chimichurri your own by playing with the herbs. Add more cilantro for a fresh twist. If you like spice, increase the red pepper flakes. You can also try adding a bit of lemon zest for a bright flavor.
- Alternative ingredients: If you don’t have red wine vinegar, use lemon juice instead. It will keep the sauce fresh while giving a nice zing. You can also switch the olive oil for avocado oil for a unique taste.
Serving Suggestions
- Presentation tips: For a stunning look, layer your salad greens first. Then, place the sliced steak artfully on top. Finish with a drizzle of chimichurri sauce. Sprinkle feta cheese for a pop of color and creaminess.
- Pairing options with drinks or sides: This salad pairs well with a light red wine, like Pinot Noir. For a non-alcoholic choice, try sparkling water with lime. Serve with crusty bread or roasted potatoes for a complete meal.
Pro Tips
- Rest the Steak: Allowing the steak to rest for at least 5 minutes after grilling helps to retain its juices, resulting in a more tender and flavorful bite.
- Chimichurri Variations: Feel free to experiment with different herbs in your chimichurri, such as oregano or mint, to create unique flavor profiles that complement the steak.
- Slice Against the Grain: Always slice the flank steak against the grain to ensure each piece is tender and easy to chew, enhancing the overall dining experience.
- Fresh Ingredients Matter: Using fresh, high-quality ingredients for your salad and chimichurri will elevate the flavors and presentation of your dish, making it more enjoyable.
Variations
Ingredient Substitutions
You can change proteins for your Chimichurri Steak Salad. Chicken is a great choice. Shrimp also works well. Both will soak up the chimichurri sauce nicely.
For salad greens, you can use what you have on hand. Try kale or butter lettuce if you want a different taste. Each green adds a unique crunch and flavor.
Flavor Variations
Adding fruits can brighten up your salad. Mango adds sweetness and a tropical feel. Pineapple brings a tangy boost that pairs well with steak.
You can also adjust the spice level. If you like heat, add more red pepper flakes. For milder flavor, reduce the amount or skip them altogether.
Dietary Adaptations
If you need gluten-free options, this salad is naturally free of gluten. Just check your chimichurri sauce ingredients for any hidden gluten.
For vegan variations, swap the flank steak with grilled portobello mushrooms. You can also skip the feta cheese or replace it with a vegan cheese. These simple swaps keep the dish tasty and plant-based.
Storage Info
Storing Leftovers
To store your Chimichurri Steak Salad, start by separating the steak from the salad. This keeps the salad fresh. Place the salad in a sealed container. It can last in the fridge for about 2 days.
For the steak, wrap it tightly in plastic wrap or aluminum foil. You can keep it in the fridge for up to 3 days. If you want to save it longer, consider freezing. Wrap the steak well in freezer-safe wrap. This helps prevent freezer burn. You can freeze it for up to 3 months.
Reheating Recommendations
When reheating steak, the best method is to use a skillet. Heat it over medium-low heat. Add a splash of water or broth to keep it moist. Cover the skillet with a lid to help it warm evenly.
Avoid using the microwave, as it can make the steak tough. For the salad, it's best to serve it fresh. If you have leftover salad, eat it cold. Reheating the salad can make the greens wilt. Keep the chimichurri sauce separate until you are ready to eat. This keeps the flavors bright and fresh.
FAQs
What is chimichurri sauce made of?
Chimichurri sauce is fresh and bright. It has a mix of herbs and spices. Here are the main ingredients:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar (or lemon juice)
- Salt to taste
The parsley and cilantro give it a green color. Garlic adds a nice kick. Red pepper flakes bring heat, while olive oil ties it all together. Red wine vinegar adds tang. This sauce is great on steak and salad.
How do I store chimichurri sauce?
To keep chimichurri sauce fresh, store it in a jar. Seal it tightly. Place it in the fridge. It can last up to a week.
If you want to store it longer, freeze it. Pour the sauce into ice cube trays. Once frozen, transfer the cubes to a zip-top bag. This way, you can use just what you need later.
Can I make this salad ahead of time?
Yes, you can prepare parts of the salad ahead. Chop the veggies and store them in the fridge. Keep them in airtight containers. This keeps them fresh and crisp.
You can also make the chimichurri sauce a day ahead. Just remember to stir it before using.
Cook the steak just before serving. This keeps it juicy. If you slice it ahead, it may dry out. Enjoy your meal prep!
You now know how to make a Chimichurri Steak Salad that shines. We covered the key ingredients, from flank steak to vibrant veggies. You learned how to prepare the steak, make the chimichurri sauce, and assemble the salad like a pro. Remember to play with flavors and customize to your taste. Don't forget about storage tips for leftovers. Enjoy this healthy dish at your next meal. It's simple and packed with flavor, perfect for sharing with friends or family. Keep experimenting, and happy cooking!
