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A vibrant Chimichurri Steak Salad Bowl with grilled steak, fresh greens, red onion, cherry tomatoes, and a generous chimichurri topping.
Reda

Chimichurri Steak Salad Bowl

A vibrant and flavorful bowl featuring perfectly seared steak drizzled with a bright, zesty homemade chimichurri, served over a bed of fresh greens and colorful vegetables.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Argentinian, Healthy, South American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Chimichurri
  • 1/2 cup fresh parsley packed, roughly chopped
  • 1/4 cup fresh cilantro packed, roughly chopped
  • 3 cloves garlic peeled
  • 2 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes or to taste
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Steak
  • 1 lb sirloin steak or flank, skirt, about 1-inch thick
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Salad Bowl
  • 6 cups mixed salad greens e.g., spring mix, romaine
  • 1 cup cherry tomatoes halved
  • 1/2 cucumber medium diced
  • 1/4 red onion small thinly sliced
  • 1 avocado diced
  • 1/2 cup cooked corn fresh, frozen, or canned (drained)
  • 1/2 cup black beans canned, rinsed and drained

Equipment

  • Food processor
  • Large Mixing Bowl
  • Cast Iron Skillet
  • Tongs
  • Cutting board
  • Sharp knife

Method
 

Prepare the Chimichurri
  1. In a food processor, combine the parsley, cilantro, garlic, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper. Pulse several times until the herbs and garlic are finely chopped but not pureed. Scrape down the sides.
  2. With the food processor running on low, slowly drizzle in the extra virgin olive oil until the mixture is well combined. Taste and adjust seasoning if necessary. Set aside.
Cook the Steak
  1. Pat the steak dry with paper towels. Season generously on both sides with salt and black pepper.
  2. Heat the olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the steak in the hot skillet.
  3. Sear the steak for 3-5 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C), or until desired doneness. Adjust timing for thicker or thinner cuts. For a nice crust, avoid moving the steak too much during searing.
  4. Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This is crucial for juicy steak. After resting, slice the steak against the grain into thin strips.
Assemble the Salad Bowls
  1. In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, diced cucumber, sliced red onion, diced avocado, cooked corn, and black beans.
  2. Divide the salad mixture evenly among 4 individual bowls.
  3. Top each salad bowl with slices of the rested steak. Drizzle generously with the prepared chimichurri sauce. Serve immediately.

Notes

For best results, make the chimichurri at least 30 minutes in advance to allow the flavors to meld. Leftover chimichurri can be stored in an airtight container in the refrigerator for up to 5 days. For a spicier kick, increase the red pepper flakes in the chimichurri. Steak can also be grilled outdoors.