Chimichurri Steak Salad - No Dressing Recipe

Make chimichurri

Roughly chop parsley, cilantro (if using), and oregano leaves. Mince garlic. In a medium bowl, combine herbs, garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Slowly whisk in olive oil until emulsified. Taste and adjust salt, pepper or acidity. Reserve 1/2 cup of chimichurri in a separate container for tossing the salad and serving. Use about 2-3 tablespoons of chimichurri to marinate the steak.

Marinate steak

Place steak in a shallow dish or zip-top bag and pour 2–3 tablespoons of chimichurri over it, turning to coat both sides. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours). Remove from fridge 20 minutes before cooking if chilled.

Pat the marinated steak dry with paper towels; season both sides lightly with the 3/4 tsp kosher salt and 1/2 tsp black pepper listed for the steak (the chimichurri already has salt, so be modest). Heat a heavy skillet or grill pan over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Sear the steak: place steak in the hot pan and cook undisturbed 3–4 minutes to get a deep brown crust. Flip and cook another 3–4 minutes for medium-rare (thicker cuts may need longer; target internal temperature 125–130°F for medium-rare). Adjust time for desired doneness.

Transfer steak to a cutting board and let rest 8–10 minutes. Resting allows juices to redistribute. After resting, slice steak thinly against the grain into 1/4-inch slices.

While steak rests, assemble the salad. In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

Add sliced avocado and crumbled cheese if using. Toss the salad gently with the reserved 1/2 cup chimichurri (start with 3–4 tablespoons and add more to taste) so the herbs and oil coat the greens. The dish is labeled 'no dressing' because chimichurri provides all the flavor; add chimichurri sparingly to avoid wilting delicate greens.

Arrange the chimichurri-coated salad on a large platter or divide among plates. Fan sliced steak over the top or arrange alongside. Drizzle any resting juices and a little extra chimichurri over the sliced steak.

Scatter toasted pepitas or nuts over the salad for crunch. Serve with lime wedges to squeeze over the steak and greens. Serve immediately.