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Introducing our delicious and healthy Chimichurri Steak Salad recipe! This dish is the perfect combination of flavors and nutrients, making it a great choice for a healthy and satisfying meal. The steak is cooked to perfection and paired with a flavorful chimichurri sauce, while the salad greens provide a fresh and crisp contrast. This recipe is a great way to get your daily dose of protein and vegetables, while also indulging in a delicious and satisfying meal. So, if you’re looking for a new and exciting way to eat healthily, give this Chimichurri Steak Salad a try!
Why you’ll love this steak salad with chimichurri
This spring steak salad with homemade carrot and cilantro chimichurri vinaigrette dressing uses crisp spring vegetables and tops them with tender juicy steak pieces and a drizzle of fresh herb chimichurri sauce. Colorful vibrant vegetables combined with high-quality steak choices make this salad a standout showstopper.
If the pictures of this salad don’t scream SPRING to you I don’t know what kind of salad is going to.
My new favorite salad just happens to be this colorful spring steak salad with chimichurri dressing.
Not only is it gorgeous to look at but it’s delicious to devour…
Let’s start with the gorgeous slices of meat. Don’t just use any meat, use high-quality beef.
High-quality beef means that your steak bites are going to be extraordinarily tender and juicy every time.
I used PRE Brands beef on this recipe. If you have access to a local farmer, grass-fed and grass-finished is the highest quality of meat you can get.
Then there is that carrot and cilantro chimichurri dressing that we need to talk about.
The food processor works wonders for mixing up this spring steak salad dressing.
Just combine a few very simple ingredients like a bit of carrot for crunch, some fresh parsley and cilantro, a dash of garlic and oregano, and a splash of lime…
Then turn your food processor on and you have yourself one very delicious dressing in about 60 seconds.
I wouldn’t go as far as to say that this sauce is full-on ‘chimichurri sauce’, but it’s more like a mellow blend of chimichurri sauce with a light vinaigrette, which to me sounds perfect across all those colorful veggies in this steak salad.
And then let’s talk about the fun veggies.
I wanted a colorful bowl. A bowl of different textures with lots of crunch. Cucumber and carrot, corn and sprouts, tomatoes, and watermelon radishes compliment the spring lettuce mix perfectly.
I think sugar snap peas, asparagus, and onion slices would taste fantastic in this spring steak salad as well. The fresher the vegetables the better.
Substitutions
Lettuce – instead of iceberg lettuce, you can use romaine lettuce or spinach
Beef – this salad would work well with any meat that’s good cold. Healthy alternates include white meat turkey or chicken (make sure to use a cooking method that keeps it moist), grilled shrimp or salmon, canned albacore tuna, or pork shoulder steak in thin slices. They can all contribute 20 or more grams of protein to your salad.
Storage
Store the wet ingredients (lettuce, tomato, carrot, etc.) separately from the meat and from the dressing in the fridge, and recombine when ready. Good for 2-3 days.
FAQ
Should the steak on salad be cold or hot?
Beef steak on a salad is best at a lukewarm temperature or cold. If you add a very hot steak to a salad made of greens it will “cook” the greens, especially salad leaves.
How much done should I cook the steak for a salad?
It’s up to your preference: rare, medium, or done are all fine. Just keep in mind that if you plan to have leftovers medium and done are better, as they reduce the risk of bacterial growth.
This spring steak salad with homemade carrot and cilantro chimichurri vinaigrette dressing uses crisp spring vegetables and tops them with tender juicy steak pieces and a drizzle of fresh herb chimichurri sauce.
Ingredients
UnitsScale
Protein
8oz (half a pound) of sirloin steak, or your preferred cut
Prepare your steak according to package instructions. While the steak is grilling you can make your salad and dressing.
To make the chimichurri dressing combine the cilantro, parsley, carrot, oregano, and red pepper flakes in the bottom of a food processor and pulse until finely chopped. Then add in all other dressing ingredients and pulse until desired consistency is reached. Add more olive oil if chimichurri is too thick.
To create your salad, place the lettuce mix in the bottom of a large serving bowl. Add in your other spring vegetables. Once the steak is fully cooked, remove it from heat for 5 minutes before slicing it into thin strips. Let the strips cool down to lukewarm (too hot will “cook” the greens), place the strips on top of the salad, and then drizzle the chimichurri dressing over top of everything.
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