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Chimichurri Steak Salad: A Flavorful Twist on a Classic Dish
Youssef Hb

Chimichurri Steak Salad

A vibrant, zesty Argentine-inspired chimichurri steak salad that brings together succulent seared steak, crisp greens, and a tangy herb sauce. Quick to make and incredibly flavorful, it’s a perfect weeknight meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Cuisine: Argentine
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 2 (7oz) sirloin steaks
  • 1½ tbsp vegetable oil (avocado or canola oil recommended)
  • 1 cup chopped parsley (can substitute with cilantro or flat-leaf parsley)
  • 6 tbsp olive oil
  • 3 cups packed baby leaf salad (arugula or mixed greens)
  • 2 pieces flatbreads (gluten-free pita optional)
  • Garlic (to taste)
  • Salt and pepper
  • Tomatoes (sliced)
  • Avocado (halved and sliced)
  • Sour cream (dollop for finishing)
  • Red radishes or cucumbers (for crunch)

Method
 

  1. Heat a cast-iron skillet on high until very hot
  2. Drizzle oil on the steaks; season with salt and pepper, pressing the seasonings into the meat with dry hands
  3. Add the steaks to the hot pan, thick side first, and sear for 2 minutes without moving
  4. Flip the steaks and cook for 3-5 minutes per side for medium doneness
  5. Remove the steaks and let them rest on a wire rack for 5 minutes while preparing the chimichurri and salad
  6. In a bowl, chop herbs, minced garlic, and mix with olive oil to make chimichurri sauce
  7. Layer greens, avocado slices, tomatoes, and radishes on a serving platter
  8. Place the rested steak on top and drizzle the chimichurri sauce over the dish
  9. Finish with a dollop of sour cream and extra sauce

Notes

Ensure gloves are dry when handling steak to achieve a good sear
Chill herbs for 30 minutes before mixing into the chimichurri for a fresh, vibrant color
Slice steak thinly across the grain for optimal tenderness
If flatbreads are unavailable, skip or substitute with crusty halal bread