Chopped Chimichurri Steak Salad
This chopped chimichurri steak salad is fresh, vibrant, and packed with bold flavors from juicy seared steak, crisp vegetables, and bright homemade chimichurri. Perfect for lunch or dinner, it’s a hearty yet refreshing salad that's put together in 30 minutes.
Imported from Website by Diana Moutsopoulos View original
Ingredients
- 1 Beef Steak (flank steak)
- 1 cup Parsley (freshly chopped)
- ½ cup Cilantro (freshly chopped)
- 1 tbsp Oregano (freshly chopped)
- 3 Garlic (minced)
- 2 tbsp Red Onion (finely chopped)
- ½ tsp Red Pepper Flakes (crushed)
- 3 tbsp Red Wine Vinegar (null)
- ½ cup Olive Oil (extra virgin)
- 1 Table Salt (to taste)
- 1 Black Pepper (freshly ground, to taste)
- 1 Lettuce (romaine, chopped)
- 1 Cucumber (diced)
- 1 cup Tomato (cherry tomatoes, halved)
- 1 Avocado (diced)
Instructions
- 1
Season the steak with salt and pepper. Sear in a hot skillet until desired doneness. Remove from heat and let rest before slicing.
- 2
In a bowl, combine parsley, cilantro, oregano, garlic, red onion, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. Mix well to create the chimichurri.
- 3
In a large salad bowl, toss together the chopped romaine lettuce, cucumber, cherry tomatoes, and diced avocado.
- 4
Top the salad with the sliced steak and drizzle with the prepared chimichurri dressing.
