Chimichurri Steak Salad Recipe

Chop herbs and garlic

Finely chop the parsley, cilantro (if using), and oregano leaves. Mince the garlic cloves finely. Aim for small uniform pieces so the sauce has a cohesive texture.

In a medium bowl, combine the chopped parsley, cilantro, oregano, and minced garlic. Add red wine vinegar, lemon juice, red pepper flakes, smoked paprika (if using), kosher salt, and black pepper.

Whisk in the extra-virgin olive oil until emulsified. Taste and adjust seasoning: add more salt, vinegar, or lemon juice as needed. Let sit at room temperature for at least 10 minutes (or up to 2 hours refrigerated) to allow flavors to meld. Reserve 2 tablespoons of the finished chimichurri for dressing the salad; keep the rest for the steak.

Remove the steak from the refrigerator 20–30 minutes before cooking to come toward room temperature. Pat dry with paper towels.

Season both sides of the steak evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly brush or rub with 1 tablespoon olive oil.

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 3–5 minutes). Add the oil and swirl to coat. Carefully lay the steak in the pan and sear without moving: about 3–4 minutes per side for medium-rare depending on thickness (adjust time for thinner or thicker cuts). Use an instant-read thermometer: target 125–130°F (52–54°C) for medium-rare.

Transfer the steak to a cutting board and loosely tent with foil. Let rest for 8–10 minutes to allow juices to redistribute.

Slice the steak thinly across the grain into bite-size strips. Toss the sliced steak with the reserved chimichurri (from sauce step) so each piece is lightly coated.

In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Gently toss with the 2 tablespoons of reserved chimichurri to dress the salad evenly. If you prefer a lighter dressing, thin the chimichurri with 1–2 teaspoons of water or additional lemon juice.

Divide the dressed salad between two plates. Fan the sliced avocado over the greens and evenly distribute the chimichurri-coated steak slices on top.

Sprinkle the crumbled queso fresco or feta over each salad. Finish with a small drizzle of extra virgin olive oil or a spoonful of remaining chimichurri if desired, and adjust salt and pepper to taste.

Serve immediately while the steak is still warm.