Chimichurri Steak Salad Recipe

Prepare herbs and garlic

Rinse parsley, cilantro and oregano, shake or pat dry. Roughly chop parsley, cilantro (if using) and oregano to help your blender or food processor. Peel garlic cloves.

Make chimichurri

In a food processor or blender, combine chopped parsley, cilantro, oregano, garlic, red wine vinegar, lemon juice, red pepper flakes, kosher salt and black pepper. Pulse several times until herbs are finely chopped but not puréed; you want a slightly coarse texture. With the motor running, slowly stream in the 1/2 cup extra-virgin olive oil until emulsified and combined. Taste and adjust salt, pepper or vinegar as needed. Transfer chimichurri to a bowl or jar and refrigerate for at least 15 minutes to let flavors meld (up to 24 hours). Reserve about 1/4 cup chimichurri to dress the assembled salad and optional extra for drizzling.

Bring steak to room temperature

Remove the steak from the refrigerator 20–30 minutes before cooking so it cooks evenly.

Season

Pat the steak dry with paper towels. Season both sides with the 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing the seasoning lightly into the meat.

Sear and cook

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. Place the steak in the pan and sear undisturbed for 3–4 minutes to develop a deep brown crust. Flip and cook another 3–4 minutes for medium-rare (internal temperature about 130–135°F / 54–57°C). Adjust time ±1–2 minutes for thinner/thicker cuts or desired doneness.

Rest and slice

Transfer steak to a cutting board and loosely tent with foil. Let rest 8–10 minutes. Slice steak thinly across the grain into bite-sized strips. While resting, spoon 1–2 tablespoons of chimichurri over the steak to add flavor and keep it moist.

Assemble greens and vegetables

In a large bowl, combine the 6 cups mixed salad greens, halved cherry tomatoes, thinly sliced red onion, and sliced cucumber. If using avocado, slice just before serving to avoid browning and add to the bowl.

Dress salad

Toss the salad gently with about 2 tablespoons of the prepared chimichurri (or to taste) until leaves are lightly coated. Reserve remaining chimichurri for the steak and for drizzling at the end.

Plate

Divide the dressed greens among plates or arrange on a large platter. Top with sliced chimichurri steak. Sprinkle crumbled feta or cotija cheese over the top if using. Drizzle extra chimichurri (about 1–2 tablespoons per serving) and serve with lemon wedges.

Serve immediately so the warm steak contrasts with the cool greens. Offer additional chimichurri and lemon wedges at the table. Leftover chimichurri keeps refrigerated in a sealed container for up to 5 days and can be used as a marinade or dressing.