There’s nothing quite like a well-prepared steak, especially when it’s infused with smoky char from the grill and paired with a vibrant, zesty dressing. This Grilled Steak Salad with Chimichurri is a true revelation, bringing together hearty flavours and fresh textures in a way that feels both satisfying and refreshingly light. It’s the kind of dish that elevates a simple meal into something truly special, making it ideal for a relaxed weekend lunch or a flavourful weeknight dinner.

Recipe Overview

• Prep time: 25 minutes (plus 30 minutes marinating)
• Cook time: 15-20 minutes
• Total time: 1 hour 10 minutes
• Servings: 4
• Difficulty: Moderate

Why You’ll Love This Grilled Steak Salad with Chimichurri

• Unforgettable Flavour Profile: The robust, savoury notes of perfectly grilled steak are beautifully complemented by the bright, herbaceous kick of homemade chimichurri, creating a truly balanced and exciting taste experience.
• Texture Richness: Enjoy the satisfying chew of tender steak alongside crisp salad leaves, juicy tomatoes, and crunchy bell peppers, providing a delightful contrast in every forkful.
• Nutrient-Packed Meal: This salad is brimming with lean protein, fresh vegetables, and healthy fats from the olive oil, making it a wholesome and fulfilling choice that leaves you feeling energised.
• Versatile and Adaptable: While fantastic as is, this recipe offers plenty of room for customisation, allowing you to swap in your favourite greens, add different vegetables, or even experiment with various cuts of steak to suit your preferences, or pair it with One-Pot French Onion Pasta, Viral Marry Me Chicken Orzo, Crispy Gnocchi With Brown Butter &cuisinebite.com/viral-cucumber-salad-with-spicy-sesame-dressing/”>Viral Cucumber Salad With Spicy Sesame Dressing, Viral Marry Me Chicken Orzo, Crispy Gnocchi With Brown Butter & Sage, or a vibrant Mediterranean Chickpea Sacuisinebite.com/mediterranean-chickpea-salad-bowls/”>Mediterranean Chickpea Salad Bowl for a complete meal.cuisinebite.com/ccuisinebite.com/viral-marry-me-chicken-orzo/”>Viral Marry Me Chicken Orzo or Crispy Gnocchi With Brown Butter & Sage for a complete meal.cuisinebite.com/crispy-gnocchi-with-brown-butter-sage/”>Crispy Gnocchi With Brown Butter & Sage for a complete meal.
• Impressive Yet Achievable: Despite its gourmet appeal, preparing this dish is surprisingly straightforward, making it an excellent option for entertaining guests without spending hours in the kitchen, allowing you to enjoy your company.

Grilled Steak Salad with Chimichurri

45 min prep  ·  15 min cook  ·  4 servings

📌Save to Pinterest

Ingredients You’ll Need

• 600g sirloin or ribeye steak, about 2.5cm thick
• 2 tablespoons olive oil (for steak)
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 200g mixed salad leaves (rocket, spinach, butter lettuce)
• 1 large cucumber, deseeded and sliced
• 200g cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 yellow bell pepper, deseeded and thinly sliced
• 1 avocado, diced
• For the Chimichurri:
• 1 large bunch fresh flat-leaf parsley (about 60g), finely chopped
• 1 small bunch fresh oregano (about 15g), finely chopped (or 2 teaspoons dried)
• 4 cloves garlic, minced
• 1 red chilli, deseeded and finely minced (adjust to your spice preference)
• 60ml red wine vinegar (ensure it’s alcohol-free if adhering to strict dietary guidelines)
• 120ml extra virgin olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Tip: For the freshest flavour in your chimichurri, always opt for fresh herbs over dried whenever possible. The vibrant aroma and taste of fresh parsley and oregano truly elevate the dressing.

Equipment You’ll Need

• Grill or grill pan
• Meat thermometer
• Tongs
• Basting brush
• Large mixing bowl
• Small bowl or jar for chimichurri
• Sharp knife
• Cutting board

How to Make Grilled Steak Salad with Chimichurri

1. Prepare the Steak: Pat the steak dry with paper towels – this is crucial for a good sear. Rub both sides of the steak with 2 tablespoons of olive oil, then generously season with smoked paprika, garlic powder, salt, and black pepper. Massage the seasonings into the meat until it’s evenly coated, creating a lovely reddish hue. Let it marinate at room temperature for at least 30 minutes, or in the fridge for up to 2 hours, allowing the flavours to really sink in.
2. Make the Chimichurri: While the steak marinates, prepare the chimichurri. In a small bowl, combine the finely chopped parsley, oregano, minced garlic, and minced red chilli. Pour in the red wine vinegar and extra virgin olive oil. Stir well until all ingredients are thoroughly mixed and the oil has emulsified slightly, taking on a vibrant green colour. Season with sea salt and black pepper, tasting and adjusting as needed. The aroma should be bright and pungent. Set aside to allow the flavours to meld.
3. Preheat the Grill: Heat your grill or grill pan over a high flame until it’s smoking slightly and very hot – you want to hear a distinct sizzle when the steak hits the surface. This high heat is essential for achieving a beautiful crust and those coveted grill marks.
4. Grill the Steak: Carefully place the marinated steak onto the hot grill. You should hear a satisfying sizzle immediately. Grill for 3-5 minutes per side for medium-rare (internal temperature 55-57°C), or 6-8 minutes per side for medium (internal temperature 60-63°C), depending on thickness and desired doneness. The exterior should develop a deep, inviting brown crust with prominent grill marks. Use a meat thermometer to check for accuracy – it’s the best way to ensure your steak is cooked just right.
5. Rest and Slice the Steak: Once cooked, transfer the steak to a cutting board and let it rest for at least 5-10 minutes. This resting period is vital, as it allows the juices to redistribute throughout the meat, resulting in a tender, moist steak. If you cut it too soon, the juices will run out, leaving you with dry meat. The steak should feel warm to the touch and slightly springy. After resting, slice the steak against the grain into thin strips, revealing a rosy pink centre.
6. Assemble the Salad: In a large mixing bowl, gently combine the mixed salad leaves, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, diced yellow bell pepper, and diced avocado. Arrange the salad mixture onto individual plates or a large serving platter. Top generously with the sliced grilled steak, then spoon over a generous amount of the vibrant chimichurri dressing. Serve immediately, inviting everyone to enjoy the fresh aromas and rich flavours.

Tips From My Kitchen

• Always Pat Your Steak Dry: Before seasoning, take the time to pat your steak thoroughly dry with paper towels. The “why” here is crucial: excess moisture on the surface of the meat will steam rather than sear when it hits the hot grill. This prevents the Maillard reaction, which is responsible for developing that delicious, deeply browned, flavourful crust we all crave. A dry surface ensures direct contact with the heat, leading to a superior sear and exceptional flavour.
• Let Your Steak Come to Room Temperature: Taking your steak out of the fridge at least 30 minutes before grilling is a game-changer. The “why” is simple: a very cold steak will cook unevenly, with the outside potentially overcooking before the centre reaches your desired doneness. Bringing it closer to room temperature allows for more even heat penetration from edge to centre, resulting in a more uniformly cooked and tender piece of meat.
• Don’t Overcrowd the Grill: When grilling multiple pieces of steak, resist the urge to cram them all onto the grill at once. The “why” is that overcrowding drops the grill’s temperature significantly and releases too much moisture, again leading to steaming instead of searing. Cook in batches if necessary, ensuring each piece has enough space to cook properly and develop that beautiful, smoky crust. This is something I learned the hard way after a few less-than-stellar grilling attempts!
• Rest Your Meat, Seriously: This is arguably the most important tip for a juicy steak. After grilling, always transfer your steak to a cutting board and let it rest for at least 5-10 minutes before slicing. The “why” is all about thermodynamics: when meat cooks, the muscle fibres contract, squeezing the juices to the centre. Resting allows these fibres to relax and the juices to redistribute throughout the entire cut. If you slice it too soon, all those precious juices will flood your cutting board instead of staying in your steak, leaving it dry and less flavourful.
• Taste and Adjust Your Chimichurri: While the recipe provides a great starting point, chimichurri is all about personal preference. Before serving, always taste your chimichurri and adjust the salt, pepper, or chilli as needed. The “why” is that fresh ingredients can vary in intensity, and your palate might prefer a bit more tang or a touch more heat. Don’t be afraid to add a little more vinegar for brightness or a pinch more chilli for an extra kick – it’s your kitchen, after all! I make this at least once a week – it’s become a family favourite, and I’ve tweaked the chimichurri countless times to get it just right for us.
• Cut Against the Grain: Once your steak has rested, remember to slice it against the grain. The “why” behind this is to shorten the muscle fibres, making the steak much more tender and easier to chew. If you slice with the grain, you’ll be left with long, tough fibres that are chewy and less enjoyable. Look closely at the meat to identify the direction of the fibres and make your cuts perpendicular to them.

Delicious Variations to Try

• Spicy Version: For those who love a bit more heat, double the amount of fresh red chilli in the chimichurri, or add a pinch of dried chilli flakes to the steak seasoning before grilling. You could also thinly slice some fresh jalapeños or bird’s eye chillies into the salad mix for an extra fiery kick.
• Vegetarian/Vegan Option: Swap the steak for large portobello mushrooms, grilled halloumi cheese (for vegetarians), or firm tofu or tempeh (for vegans). Marinate the plant-based protein in a mixture of olive oil, smoked paprika, garlic powder, and a splash of soy sauce or tamari before grilling until tender and lightly charred.
• Different Protein: This vibrant salad works wonderfully with other grilled proteins. Consider using succulent chicken breasts or thighs, which can be marinated and grilled until golden brown and cooked through. Alternatively, for a delightful seafood twist, try grilling firm white fish such as cod or snapper, or even some large prawns, which pair beautifully with the zesty chimichurri. After testing this recipe five times, I finally got it just right with steak, but these variations are excellent too! For another protein-rich option, you might enjoy our Spicy Chicken Power Bowl Recipe.

What to Serve With Grilled Steak Salad with Chimichurri

• Crusty bread or warm flatbreads to soak up any leftover chimichurri.
• A simple bowl of roasted new potatoes or sweet potato wedges.
• A light and refreshing rice pilaf with fresh herbs.
• A side of grilled corn on the cob, brushed with a little butter.

Frequently Asked Questions

Grilled Steak Salad with Chimichurri

A vibrant and flavorful salad featuring perfectly grilled sirloin or ribeye steak, served over a bed of mixed greens with fresh vegetables like cucumber, cherry tomatoes, red onion, bell pepper, and avocado, all drizzled with a zesty homemade chimichurri sauce.

Print Recipe
Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Fusion

Calories: 350

Ingredients
Method
Notes

Ingredients

  

• 600 g sirloin or ribeye steak about 2.5cm thick
• 2 tablespoons olive oil for steak
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 200 g mixed salad leaves rocket, spinach, butter lettuce
• 1 large cucumber deseeded and sliced
• 200 g cherry tomatoes halved
• 1 red onion thinly sliced
• 1 yellow bell pepper deseeded and thinly sliced
• 1 avocado diced

For the Chimichurri

• 1 large bunch fresh flat-leaf parsley about 60g, finely chopped
• 1 small bunch fresh oregano about 15g, finely chopped (or 2 teaspoons dried)
• 4 cloves garlic minced
• 1 red chilli deseeded and finely minced (adjust to your spice preference)
• 60 ml red wine vinegar ensure it’s alcohol-free if adhering to strict dietary guidelines
• 120 ml extra virgin olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Method

 

1. Prepare the Steak: Pat the steak dry with paper towels – this is crucial for a good sear. Rub both sides of the steak with 2 tablespoons of olive oil, then generously season with smoked paprika, garlic powder, salt, and black pepper. Massage the seasonings into the meat until it’s evenly coated, creating a lovely reddish hue. Let it marinate at room temperature for at least 30 minutes, or in the fridge for up to 2 hours, allowing the flavours to really sink in.
2. Make the Chimichurri: While the steak marinates, prepare the chimichurri. In a small bowl, combine the finely chopped parsley, oregano, minced garlic, and minced red chilli. Pour in the red wine vinegar and extra virgin olive oil. Stir well until all ingredients are thoroughly mixed and the oil has emulsified slightly, taking on a vibrant green colour. Season with sea salt and black pepper, tasting and adjusting as needed. The aroma should be bright and pungent. Set aside to allow the flavours to meld.
3. Preheat the Grill: Heat your grill or grill pan over a high flame until it’s smoking slightly and very hot – you want to hear a distinct sizzle when the steak hits the surface. This high heat is essential for achieving a beautiful crust and those coveted grill marks.
4. Grill the Steak: Carefully place the marinated steak onto the hot grill. You should hear a satisfying sizzle immediately. Grill for 3-5 minutes per side for medium-rare (internal temperature 55-57°C), or 6-8 minutes per side for medium (internal temperature 60-63°C), depending on thickness and desired doneness. The exterior should develop a deep, inviting brown crust with prominent grill marks. Use a meat thermometer to check for accuracy – it’s the best way to ensure your steak is cooked just right.
5. Rest and Slice the Steak: Once cooked, transfer the steak to a cutting board and let it rest for at least 5-10 minutes. This resting period is vital, as it allows the juices to redistribute throughout the meat, resulting in a tender, moist steak. If you cut it too soon, the juices will run out, leaving you with dry meat. The steak should feel warm to the touch and slightly springy. After resting, slice the steak against the grain into thin strips, revealing a rosy pink centre.
6. Assemble the Salad: In a large mixing bowl, gently combine the mixed salad leaves, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, diced yellow bell pepper, and diced avocado. Arrange the salad mixture onto individual plates or a large serving platter. Top generously with the sliced grilled steak, then spoon over a generous amount of the vibrant chimichurri dressing. Serve immediately, inviting everyone to enjoy the fresh aromas and rich flavours.

Notes

For best results, allow the steak to marinate for at least 30 minutes at room temperature. Resting the steak after grilling is crucial for tenderness. Ensure red wine vinegar is alcohol-free if adhering to strict dietary guidelines. Adjust red chilli in chimichurri to your preferred spice level.

I genuinely hope you enjoy making and devouring this Grilled Steak Salad with Chimichurri as much as my family and I do. It’s a dish that truly celebrates fresh ingredients and bold flavours, making it a standout meal for any occasion. Don’t forget to let me know in the comments below if you tried any variations or have your own tips to share!

Grilled Steak Salad with Chimichurri: High protein, healthy & easy dinner recipe

📌Save to Pinterest