Main Dish, Salads

Chimichurri Steak Salad


Chimichurri Steak Salad

Prep Time 15 minutes
Cook Time 8 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American


  • Steak
  • 1 lb top sirloin steak ¾ in thick
  • Salad
  • 2 heads romain hearts
  • 1 c grape tomatoes
  • Chimichurri Salsa
  • 1 c chopped fresh parsley
  • 2 Tbsp red wine vinegar
  • ¼ c olive oil
  • ½ tsp salt
  • 1 garlic clove pressed
  • 1/8 tsp cayenne pepper


  • For steak, heat grill pan over medium heat for 5 minutes. As pan heats, rub steak with salt. Place steak into pan; cook 6-8 minutes or until grill marks appear. Turn steak over and cook an additional 6-8 minutes or until medium done. Remove from heat; transfer steak to cutting board.
  • As steak cooks, prepare salsa. Chop parsley. Combine parsley, oil, vinegar, salt, garlic, and cayenne pepper in small bowl. Spoon 3 Tbsp salsa evenly over steak. Let stand 10 minutes.
  • While steak stands, prepare salad. Thinly slice lettuce and cut tomatoes in half lengthwise; place lettuce and tomatoes into large serving bowl. Pour remaining salsa over salad and toss gently.
  • To serve, divide salad among serving plates. Thinly slice steak and arrange over top of salad.
Keyword Salad, Steak Salad

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