Let’s talk about a salad that doesn’t just sit there looking pretty—it *demands* your attention. This Chimichurri Steak Salad Bowl is the kind of meal that makes you forget you’re eating something healthy because every bite is a party of juicy steak, vibrant herbs, and crisp veggies. It’s like your favorite steakhouse dish got a fresh, zesty makeover, and honestly? I’m here for it.
The star here is the Chimichurri sauce—a South American gem that’s equal parts bold and bright. Imagine garlic, parsley, and a splash of vinegar dancing together in a way that makes even the simplest ingredients sing. And the steak? Oh, it’s not just any steak. We’re talking perfectly seared, herb-marinated slices that stay tender and juicy, thanks to a few chef-approved tricks.
Whether you’re firing up the grill on a summer night or just need a quick, satisfying dinner, this bowl delivers. It’s the kind of recipe that’ll make you feel like a kitchen rockstar with minimal effort.
Love Chimichurri Steak Salad Bowl? So do we! If you're into Steak or curious about Burgers, you'll find plenty of inspiration below.
Why This Recipe Works
- Flavor bomb alert: The chimichurri does double duty as a marinade *and* dressing, so every bite is packed with herby, garlicky goodness.
- Steak that actually stays juicy: A hot sear and a little patience (yes, resting matters) ensure it’s never dry.
- Totally customizable: Swap greens, skip the cheese, or add extra avocado—it’s your bowl, your rules.
Essential Ingredients & Tools
For the Steak & Marinade
- 1 lb flank or skirt steak: These cuts are my go-to for quick cooking and big flavor. Pro tip: Slice against the grain, and it’ll melt in your mouth.
- 3 tbsp olive oil: Not just for cooking—it helps the spices cling to the steak like a flavor blanket.
- 2 cloves garlic, minced: Because what’s steak without garlic? (If you’re in a pinch, garlic powder works, but fresh is best.)
- 1 tsp smoked paprika: Adds a whisper of smokiness that’ll make you think you’re grilling over open flames.
- ½ tsp salt + ¼ tsp black pepper: The unsung heroes that make everything taste more *alive*.
For the Chimichurri Sauce
- 1 cup fresh parsley: The backbone of the sauce—bright, grassy, and totally addictive. (Cilantro lovers, you can swap it in.)
- ¼ cup fresh oregano or cilantro: Oregano brings earthy depth, while cilantro adds a lively kick.
- 3 cloves garlic: No holding back here. This sauce is *meant* to be garlic-forward.
- ¼ cup red wine vinegar: The tangy punch that balances the richness of the steak. (White wine vinegar or lemon juice works in a pinch.)
- ½ cup olive oil: Brings it all together into a silky, spoonable sauce.
- ½ tsp red pepper flakes: Optional, but why not add a little heat?
For the Salad Bowl
- 4 cups mixed greens: Arugula for peppery bite, spinach for tenderness, or romaine for crunch—take your pick.
- 1 cup cherry tomatoes, halved: Little bursts of sweetness that play nice with the savory steak.
- ½ red onion, thinly sliced: Soak them in cold water for 10 minutes if you want to tame the sharpness.
- 1 avocado, sliced: Creamy, dreamy, and non-negotiable in my book.
- ¼ cup crumbled feta or cotija cheese: Because salty, crumbly cheese makes everything better. (Skip if you’re dairy-free.)
Tools You’ll Need
- Cast-iron skillet or grill pan: The secret to that perfect crust. (A heavy stainless-steel pan works too.)
- Sharp chef’s knife: For slicing steak like a pro.
- Mixing bowls: One for marinade, one for chimichurri—keep it simple.
- Tongs: Flip that steak without losing its precious juices.
- Whisk or fork: To emulsify the chimichurri into saucy perfection.
Serves: 2 hungry people or 4 lighter appetites | Prep: 15 min | Cook: 10 min | Total: 25 min
How to Make Chimichurri Steak Salad Bowl
- Marinate the steak: In a bowl, mix the 1 lb flank or skirt steak with 3 tbsp olive oil, 2 cloves minced garlic, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Get your hands in there—massaging the marinade into the meat ensures every bite is flavorful. Let it sit for at least 10 minutes (or up to 24 hours in the fridge for deeper flavor).
- Make the chimichurri: Chop the 1 cup fresh parsley and ¼ cup fresh oregano or cilantro finely—this releases their oils for maximum flavor. Whisk with 3 cloves minced garlic, ¼ cup red wine vinegar, ½ cup olive oil, and ½ tsp red pepper flakes until it thickens slightly. Taste and tweak: a pinch of sugar if it’s too sharp, or more oil if it’s too tangy. Let it sit for 10 minutes to let the flavors mingle.
- Sear the steak: Heat your skillet until it’s *screaming* hot—test it by flicking a few water droplets; if they sizzle and vanish, you’re good. Pat the 1 lb steak dry (this is *crucial* for a good crust), then lay it down. Don’t touch it for 3–4 minutes per side for medium-rare. Flip with tongs (never a fork—you’ll lose those precious juices).
- Rest and slice: Transfer the steak to a cutting board and let it rest for 5 minutes. This lets the juices redistribute so they stay *in* the steak, not on your plate. Slice against the grain for maximum tenderness.
- Assemble the bowls: Pile 4 cups mixed greens, 1 cup cherry tomatoes, ½ red onion, and 1 avocado in bowls. Top with steak slices, then drown it all in chimichurri. Finish with ¼ cup crumbled feta or cotija cheese and an extra drizzle of sauce because, well, why not?
Pro Technique
The Perfect Sear
- Dry steak = better crust: Pat it *thoroughly* with paper towels before cooking. For an extra-dry surface, let it air-dry in the fridge for 30 minutes.
- Hot pan, don’t crowd: If your pan isn’t smoking a little, it’s not hot enough. Crowding the pan lowers the temperature and steams the meat instead of searing it.
Chimichurri Secrets
- Fresh herbs only: Dried herbs just won’t give you that vibrant flavor. Store whole herbs in a glass of water like flowers until ready to use.
- Let it sit: The sauce gets better after 10–15 minutes as the flavors meld. For a smoother texture, pulse in a food processor, but keep it slightly chunky.
Storage & Freshness Guide
- Steak: Keep leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to keep it juicy.
- Chimichurri: Store in a jar with a thin layer of olive oil on top. It’ll last a week in the fridge or 3 months frozen.
- Greens: Keep undressed greens in a container with a dry paper towel to prevent sogginess.
Ingredient Variations and Their Impact
- Grilled shrimp: Swap steak for shrimp (cook 2–3 minutes per side) for a lighter twist. Toss shrimp with smoked paprika before grilling for extra depth.
- Halloumi cheese: Vegetarian? Pan-seared halloumi is salty, crispy, and *so* good with chimichurri. Drizzle with honey for a sweet-savory contrast.
- Farro or quinoa: Swap greens for a hearty grain base if you want something more filling. Toss warm farro with chimichurri to absorb the flavors.
Perfect Pairings
Complementary Dishes
- Grilled Asparagus: Its earthy flavor and crisp-tender texture complement the steak’s richness. Toss with flaky sea salt and a squeeze of lemon.
- Crispy Smashed Potatoes: Golden, crunchy exteriors contrast the salad’s freshness. Sprinkle with grated Parmesan for umami depth.
Drinks
- Argentinian Malbec: This wine’s bold blackberry notes and subtle tannins cut through the steak’s fat.
- Mint Lime Spritzer: A non-alcoholic option with refreshing citrus and herbal notes that cleanse the palate.
Something Sweet
- Grilled Peaches: Caramelized peaches echo the chimichurri’s sweetness. Serve with a dollop of mascarpone.
- Dark Chocolate Espresso Beans: A bite-sized treat that contrasts the meal’s brightness with bitter depth.
Chimichurri Steak Salad Bowl: A Flavor Explosion You’ll Crave
Try this Chimichurri Steak Salad Bowl for a bold, fresh meal with juicy steak and vibrant chimichurri sauce. Perfect for quick dinners or summer grilling!
Ingredients
For the Steak & Marinade
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1 lb flank or skirt steak
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3 tbsp olive oil
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2 cloves garlic (minced)
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1 tsp smoked paprika
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½ tsp salt
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¼ tsp black pepper
For the Chimichurri Sauce
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1 cup fresh parsley (finely chopped)
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¼ cup fresh oregano or cilantro
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3 cloves garlic (minced)
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¼ cup red wine vinegar
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½ cup olive oil
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½ tsp red pepper flakes
For the Salad Bowl
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4 cups mixed greens
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1 cup cherry tomatoes (halved)
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½ red onion (thinly sliced)
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1 avocado (sliced)
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¼ cup crumbled feta or cotija cheese
Instructions
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Marinate the steak with olive oil, garlic, smoked paprika, salt, and pepper. Let sit for 10 minutes.01
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Whisk chimichurri ingredients until emulsified. Let sit for 10 minutes.02
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Sear steak in a hot skillet for 3-4 minutes per side. Rest for 5 minutes before slicing.03
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Assemble bowls with greens, tomatoes, onion, avocado, and steak. Drizzle with chimichurri and top with cheese.04
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