Chimichurri Steak Salad

Chimichurri Steak Salad, made with crisp salad greens, creamy avocado, and crunchy veggies combined with succulent, marinated flank steak and a homemade chimichurri dressing.

5 from 2 votes

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Prep Time 15

Cook Time 10

marinate steak 3 30

Total Time 3 55

Course Main Course

Cuisine American, Argentinean

Servings

Ingredients

1 1/2 pounds The Best Carne Asada marinated, grilled and set aside to cool
8 ounces romaine chopped
5 ounces herb salad see notes
1 cup diced red bell pepper
1 1/2 cup sliced cucumber
1/2 cup thinly sliced red onion
salt & pepper to taste
2 avocados diced

Cilantro Chimichurri

2 garlic cloves
3 cups fresh Italian parsley
2 cups fresh cilantro
1 1/2 teaspoons red wine vinegar
1/4 teaspoon dried oregano
pinch red pepper flakes
1/2 cup olive oil
salt & pepper to taste

Instructions

Make Cilantro Chimichurri dressing

Add Cilantro Chimichurri ingredients to a food processor and blend until there are no chunks of garlic. Alternatively, if you have a mortar & pestle, you can prepare this in that too!

Make salad

In a large bowl, combine the romaine, herb salad, red bell pepper, cucumber, and red onion. Pour all but 2-3 tbsp of the Cilantro Chimichurri over the salad and toss to coat well - if desired, add more red wine vinegar to the chimichurri to thin it out a little bit. Season to taste with salt & pepper and add the avocado, gently tossing, being sure not to smash the avocado.
Slice your grilled steak across the grain and transfer it from the cutting board to the top of the salad. Drizzle the remaining 2-3 tbsp of reserved Cilantro Chimichurri over the flank steak and serve. Enjoy!

Keyword Beef, Salad, Vegetables