Juicy Steak Salad with Chimichurri Dressing

Juicy Steak Salad with Chimichurri Dressing

This chimichurri steak salad is bold, fresh, and ready in under 30 minutes. Juicy herb-basted steak, peppery arugula, avocado, pickled onions, and feta come together with a zesty homemade chimichurri dressing.

Course dinner, lunch, Main Course, Salad

Servings people

Calories 461kcal

Ingredients

Steak

1 Ribeye or 1 lb flank steak
1 Tablespoon Avocado Oil
2-3 Knobs Butter
1 Bunch Rosemary
1 Bunch Thyme
1 Clove Garlic

Salad

5 Ounces Arugula 1 box or about 5 packed cups
1 Medium Avocado sliced
⅓ Cup Crumbled Feta
½ Cup Quick Pickled Red Onions

Dressing

⅓ Cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 Clove Garlic grated
2 Tablespoons Parlsey finely chopped
1 Tablespoon Cilantro finely chopped
½ Teaspoon Red Pepper Flakes
1 Tablespoon Honey
Salt & Pepper to taste
½ Lemon juice of

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!

Nutrition