Argentinian
Chimichurri Steak Salad
Seared steak slices crown a bed of greens, tomatoes, and red onion. Homemade chimichurri doubles as marinade and finishing sauce.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Medium
Photo: Fareham Wine (CC BY). Source
Why you’ll love it
- Chimichurri needs no cooking and comes together in a blender.
- A hot skillet gives steak a quick crust without a grill.
- Herbs cut through the richness of the beef.
- Leftover steak keeps well for next-day lunches.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Blend parsley, cilantro, garlic, olive oil, vinegar, and half the salt into chimichurri.
- 2
Season steak with remaining salt and pepper; rest 10 minutes at room temperature.
- 3
Heat a heavy skillet over high and sear steak 4 to 5 minutes per side for medium-rare.
- 4
Rest steak 5 minutes, then slice thinly against the grain.
- 5
Toss greens, tomatoes, and onion with half the chimichurri.
- 6
Top with steak and spoon remaining chimichurri over the meat.
Pro tips
- Pat steak very dry before searing for a better crust.
- Slice only after resting so juices stay in the meat.
- Make chimichurri up to a day ahead and chill.
Easy substitutions
- sirloin
- flank steak
- cilantro
- more parsley
- red wine vinegar
- lime juice
Storage and reheating
Storage
Keep sliced steak and greens separate up to 3 days refrigerated.
Reheating
Warm steak slices briefly in a skillet over medium heat 1 to 2 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 450
- Protein
- 36 g
- Carbs
- 8 g
- Fat
- 30 g
- Fiber
- 3 g
Special occasion · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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