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Million Dollar Chimichurri Steak Salad - Bright, Bold, and Satisfying

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Steak: 1.25–1.5 pounds skirt steak, flank steak, or NY strip
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil (for searing)
  • For the Chimichurri: 1 cup flat-leaf parsley, finely chopped
  • 2 tablespoons fresh oregano, finely chopped (or 1 teaspoon dried)
  • 3–4 cloves garlic, minced
  • 1 small shallot, minced (optional but great)
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt, more to taste
  • Freshly ground black pepper, to taste
  • For the Salad: 6–8 cups mixed greens (arugula, spring mix, or romaine)
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 English cucumber, thinly sliced
  • 1 large avocado, sliced
  • 1/4 cup crumbled feta or shaved Parmesan (optional)
  • Flaky salt and black pepper, to finish

Method
 

  1. Make the chimichurri. In a bowl, stir together parsley, oregano, garlic, shallot, and red pepper flakes. Add olive oil, red wine vinegar, lemon juice, salt, and pepper. Taste and adjust acidity and salt. Let it sit for at least 10 minutes so the flavors meld.
  2. Season the steak. Pat the steak dry. Season both sides with salt and pepper. If you have time, let it sit at room temperature for 20–30 minutes to cook more evenly.
  3. Optional quick marinade. Spoon 2 tablespoons of chimichurri over the steak and rub it in. Set aside while you prep the salad, or marinate in the fridge up to 2 hours. Do not marinate overnight; the acids can toughen the meat.
  4. Prep the salad base. In a large bowl, combine greens, tomatoes, red onion, and cucumber. Toss with a light drizzle of olive oil, a squeeze of lemon, and a pinch of salt. This seasons the greens before the steak hits the plate.
  5. Heat the pan or grill. Use a heavy skillet (cast iron is best) over medium-high to high heat, or preheat a grill to high. Add 1 tablespoon oil to the pan if using a skillet.
  6. Sear the steak. Cook skirt or flank steak about 3–4 minutes per side for medium-rare, depending on thickness. For NY strip, 4–5 minutes per side. Target 130–135°F for medium-rare, 140–145°F for medium.
  7. Rest and slice. Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain to keep it tender.
  8. Assemble. Top the salad base with sliced avocado and warm steak. Spoon chimichurri over the steak, then add extra around the salad as a dressing. Sprinkle with feta or Parmesan if using. Finish with flaky salt and fresh pepper.
  9. Serve. Bring the remaining chimichurri to the table so everyone can add more. This is a sauce-forward dish—don’t be shy.