Quick & Healthy Chimichurri Steak Salad
This Chopped Chimichurri Steak Salad is a fresh, high-protein summer salad with grilled steak, cucumbers, tomatoes, avocado, and homemade chimichurri dressing. It’s an easy no-lettuce salad that comes together in under 30 minutes. Each serving (2 cups) provides 395 calories, 35g protein, 10.5g carbs, 25g fat, and 4.5g fiber. Originally published on July 27, 2026.
Why You’ll Love This Chimichurri Steak Salad
Chimichurri is a bold, herbaceous sauce popular in Argentina and other South American countries. Combined with fresh lemon, it makes the perfect dressing for this steak salad. Key benefits:
- Fast: Ready in less than 30 minutes
- Healthy: High in protein and naturally gluten-free
- Refreshing: Ideal for hot summer nights
- In season: Loaded with fresh tomatoes and cucumbers
- Great for meal prep: No soggy lettuce; holds up for hours. Add avocado just before serving to prevent browning.
- Delicious: Zesty flavor from the chimichurri
Ingredients You’ll Need
For the Steak
- 1 ¼ pounds strip steak, sirloin, or flank steak, trimmed
- 1 teaspoon kosher salt and fresh black pepper, to taste
For the Chimichurri Dressing
- 1 cup fresh parsley leaves, roughly chopped
- 3 garlic cloves, roughly chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
For the Salad
- 1 ½ cups mini cucumbers, diced
- 1 ½ cups cherry tomatoes, halved
- 1 large avocado (about 6 oz), sliced
- ¼ cup slivered red onion
- ¼ teaspoon kosher salt
How to Make Chopped Chimichurri Steak Salad
If unsure about doneness, use an instant-read thermometer. Temperature will rise about 5°F while resting.
Preparation Steps
- Season the steak: Season both sides with salt and black pepper, let rest at room temperature for 30 minutes for more even cooking.
- Make the chimichurri dressing: In a food processor, combine parsley, garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse until finely chopped. With processor running, slowly drizzle in olive oil until smooth but slightly chunky.
- Cook the steak: Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Spray with oil and grill steaks about 5–6 minutes per side for medium-rare (internal temp 125°F–130°F) or longer for medium. Transfer to cutting board and rest 5 minutes.
- Cut the steak: Thinly slice against the grain or cut into cubes. To slice against grain, cut steak in half, rotate, and cut perpendicular to muscle fibers.
- Assemble the salad: In a large bowl, combine cucumbers, cherry tomatoes, avocado, red onion, and salt. Add half the chimichurri and toss. Then add steak and remaining chimichurri. Divide among four plates (2 cups each) and serve.
Variations
- Protein: Swap steak for grilled chicken or shrimp.
- Vegetables: Substitute shallot with red onion. Use English cucumber if mini cucumbers unavailable. For regular cucumber, peel and remove seeds before dicing.
- Herbs: Use half parsley and half cilantro.
- Cheese: Add crumbled feta or cotija cheese.
- Fiber boost: Toss in chickpeas or white beans.
- Greens: Add arugula or romaine for a lettuce-based salad.
Meal Prep and Storage Tips
Meal Prep
If making ahead, prepare without avocado; slice just before eating. For longer shelf life, add chimichurri just before serving.
Storage
Store in refrigerator for up to 2 days. Serve cold or let sit at room temperature for 30 minutes. Vegetables will release some liquid but remain good to eat.
Nutrition Information
Per serving (2 cups): 395 calories, 35g protein, 10.5g carbs, 25g fat (4.5g saturated), 98mg cholesterol, 589.5mg sodium, 4.5g fiber, 3g sugar.
This recipe is from Skinnytaste by Gina Homolka. For more recipes, visit their site or cookbooks.