Chimichurri Steak Salad
Juicy seared sirloin sliced over peppery arugula, avocado and tomatoes, with a garlicky parsley chimichurri that doubles as the dressing.
Nutrition per serving
1 main-course salad- Net carbs
- 4.2g
- Calories
- 648kcal
- Protein
- 36g
- Fat
- 52g
- Total carbs
- 8.9 g
- Fiber
- 4.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chimichurri chicken: Boneless chicken thighs marinated in a little of the chimichurri, then grilled — juicy, herby and great for meal prep.
- Toss the chicken with 2 tablespoons of the chimichurri and marinate 15–30 minutes.
- Grill or sear over medium-high heat for 5–6 minutes per side, until it reaches 165°F (74°C). Rest 5 minutes, then slice.
Chimichurri shrimp: Quick-seared shrimp in place of steak — dinner in 20 minutes.
- Pat the shrimp dry, season and sear in the oil over high heat, in batches, for 1–2 minutes per side, until pink and opaque. Toss them with a spoonful of chimichurri while hot.
- Steak
- Chimichurri
- Salad
- Steak
- Chimichurri
- Salad
- Steak
- Chimichurri
- Salad
Estimated cost $29.30 for 4 servings ($7.32 each) · how we estimate
Instructions
-
Take the steak out of the fridge 20–30 minutes before cooking. Pat it dry, rub with the avocado oil and season with half the salt and pepper.
-
Make the chimichurri: stir together the parsley, oregano, garlic, pepper flakes, vinegar, remaining salt and pepper and the olive oil. Let it stand at least 10 minutes for the flavors to meld.
-
Heat a cast-iron skillet or grill over high heat until very hot. Sear the steak for 4–6 minutes per side, depending on thickness, until well browned and an instant-read thermometer reads 145°F (63°C) in the center. Rest at least 5 minutes.
-
Toss the arugula, romaine and red onion with 3 tablespoons of the chimichurri and divide between plates. Top with the avocado and tomatoes.
-
Slice the steak thinly against the grain, fan it over the salads and spoon the remaining chimichurri over the top.
Tips for success
-
Slicing against the grain — across the lines of muscle fiber — is what makes flank, skirt and sirloin tender. Skirt and flank are thinner and cook faster, about 3–4 minutes per side. - The chimichurri keeps a week in the fridge, so make a double batch for chicken and eggs, or try our classic chimichurri with fresh oregano.
- Crumbled feta or goat cheese makes a good addition if you eat dairy.
Nice to have, not needed
- Crumbled feta or goat cheese is a tasty addition if you eat dairy — the chimichurri carries it without.
Storage & meal prep
- Keeps 1 day in the fridge
- Doesn’t freeze well
Reheat: Serve cold, or warm the steak slices briefly in a skillet.
Prep tip: For meal prep, store the sliced steak, the chimichurri and the undressed greens separately for up to 3 days.
Store the steak, chimichurri and undressed greens separately for up to 3 days, and slice the avocado just before serving.
Variations
2 variations, each with its own ingredients and macrosChimichurri chicken
ProteinBoneless chicken thighs marinated in a little of the chimichurri, then grilled — juicy, herby and great for meal prep.
- sirloin, flank or skirt steak → boneless, skinless chicken thighs
4.2 g net · 490 kcal · 36 g protein · 35 g fat · ≈$3.43 per serving (same net carbs as the original)
Chimichurri shrimp
ProteinQuick-seared shrimp in place of steak — dinner in 20 minutes.
- sirloin, flank or skirt steak → large shrimp
4.2 g net · 429 kcal · 37 g protein · 29 g fat · ≈$5.69 per serving (same net carbs as the original)
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