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Chimichurri Steak Salad (Whole30, Paleo)

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  • Author: Jessica Kirk
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Diet: Gluten Free


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.


Units Scale


  • 8 oz (half a pound) of sirloin steak, or your preferred cut


  • 1/2 bag spring lettuce mix
  • cherry tomatoes, sweet corn kernels, sprouts
  • carrots, cucumber, watermelon radishes, thinly sliced

Chimichurri Dressing

  • 1/2 cup fresh cilantro
  • 1/2 cup fresh parsley
  • 1/8 cup carrot
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes, optional
  • 2 teaspoons minced garlic
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lime juice


  1. Prepare your steak according to package instructions.  While the steak is grilling you can make your salad and dressing.
  2. 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.
  3. 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.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • Calories: 472
  • Sugar: 2.9 g
  • Sodium: 92 mg
  • Fat: 33 g
  • Saturated Fat: 6.3 g
  • Carbohydrates: 8.6 g
  • Fiber: 2.1 g
  • Protein: 36.3 g
  • Cholesterol: 101 mg