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–+ servings
Chimichurri-Glazed Steak Salad
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Juicy Steak Salad with Chimichurri Dressing

Tender grilled steak served over fresh greens and tossed with a zesty, herb-packed chimichurri dressing for a flavorful, satisfying salad.
Servings 4 people

Ingredients

Steak

  • 1 ribeye or 1 lb flank steak
  • 1 tbsp avocado oil
  • 2-3 knobs of butter
  • 1 bunch of rosemary
  • 1 bunch of thyme
  • 1 garlic clove

Salad

  • 5 oz arugula 1 box or about 5 packed cups
  • 1 ripe medium avocado sliced
  • 1/3 cup crumbled feta
  • 1/2 cup quick pickled red onions

Dressing

  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 garlic clove grated
  • 2 tbsp finely chopped parsley
  • 1 tbsp finely chopped cilantro
  • 1/2 tsp red pepper flakes
  • 1 tbsp honey
  • Salt & pepper to taste
  • Juice of 1/2 lemon

Instructions

Prepare the Chimichurri Sauce

  • Chop fresh parsley, cilantro, garlic, and oregano finely.
  • Combine the herbs with red wine vinegar, olive oil, salt, pepper, and a pinch of red pepper flakes.
  • Mix well and set aside to let the flavors meld.

Cook the Steak

  • Season the steak generously with salt and pepper.
  • Heat a grill or skillet over medium-high heat.
  • Cook the steak for about 4-5 minutes per side, or until it reaches your desired doneness.
  • Let the steak rest for 5 minutes, then slice thinly against the grain.

Assemble the Salad

  • Place mixed greens or your choice of salad base on a large plate or bowl.
  • Add cherry tomatoes, sliced red onions, or other preferred veggies.
  • Top with the sliced steak.
  • Drizzle the chimichurri sauce generously over the steak and salad.

Serve

  • Toss lightly if desired, or serve as is.
  • Enjoy immediately!