Chimichurri Steak Salad Bowl

Name: Chimichurri Steak Salad Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb flank steak; 4 cups mixed salad greens; 1 cup cherry tomatoes, halved; 1 avocado, sliced; 1/2 red onion, thinly sliced; 1/4 cup crumbled feta cheese; 1 cup fresh parsley, chopped; 1/2 cup fresh cilantro, chopped; 4 garlic cloves, minced; 1/2 teaspoon red pepper flakes; 1/2 cup olive oil; 1/4 cup red wine vinegar; Salt and pepper, to taste

Highlighted under: World Taste Recipe Collection

I absolutely love the vibrant flavors of this Chimichurri Steak Salad Bowl. The zesty chimichurri sauce brings a refreshing contrast to the juicy steak, while the fresh veggies create a colorful and healthy dish. It’s not just a meal; it’s a celebration of tastes and textures! Every bite is a delightful combination of smokiness from the grilled steak and the bright acidity of the chimichurri. Whether it's for a weekday dinner or a weekend gathering, this salad bowl is a crowd-pleaser that will leave everyone asking for more.

Created by

Anna

Last updated on 2026-02-23T14:02:19.374Z

When I first made this Chimichurri Steak Salad Bowl, I was amazed by how simple yet explosive the flavors were. The freshly chopped herbs in the chimichurri sauce bring a unique touch that truly enhances the dish. I recommend allowing the chimichurri to sit for a few minutes before serving, as the flavors meld beautifully over time.

Additionally, grilling the steak adds a smoky depth that perfectly complements the fresh ingredients. I learned to cut the steak against the grain to ensure each bite is tender and enjoyable. This salad bowl isn't just filling; it's a flavorful journey in every mouthful!

Why You Will Love This Recipe
Zesty chimichurri sauce that brightens up the dish
Perfectly grilled steak that's tender and juicy
A beautiful presentation that makes for a great centerpiece

Elevating Your Steak Flavor

Choosing the right cut of steak is crucial for this Chimichurri Steak Salad Bowl. Flank steak is excellent due to its rich flavor and tenderness when properly cooked. To get the most out of your steak, consider marinating it in a mixture of olive oil, garlic, and a bit of lime juice for at least 30 minutes before grilling. This adds an additional layer of flavor and helps to tenderize the meat. If you're short on time, simply seasoning it generously with salt and pepper also works well.

When grilling the steak, preheating the grill is essential. Aim for high heat, around 450-500°F, to achieve a nice sear on the outside while keeping the inside juicy. Watch closely for visual cues: the steak should develop a dark, crusty exterior while remaining pink in the center. For best results, use a meat thermometer to check the internal temperature; 130°F is perfect for medium-rare. Remember to let the steak rest for about 5 minutes after grilling to allow the juices to redistribute.

Perfecting the Chimichurri

Chimichurri sauce is a vibrant accompaniment that not only flavors the steak but also enhances the whole salad. The balance of earthy herbs like parsley and cilantro, combined with the garlicky punch and acidity from red wine vinegar, creates a fresh and zesty topping. If you prefer a milder flavor, reduce the amount of garlic or red pepper flakes. This sauce can also be made in advance; just store it in an airtight container in the fridge for up to a week.

For an even bolder chimichurri, try adding other ingredients such as chopped shallots or a squeeze of fresh lemon juice. It’s also delightful with a hint of cumin or even a touch of Dijon mustard for added depth. When blending the sauce, aim for a slightly chunky texture, which adds interest and character to the dish. If it’s too thick, you can thin it out with a little extra olive oil or vinegar until it reaches your desired consistency.

Serving Suggestions and Variations

This Chimichurri Steak Salad Bowl is not only delicious but also highly customizable. Feel free to swap out the mixed greens for other options like arugula or spinach, which can add a peppery element to the dish. Additionally, you can replace the feta cheese with crumbled goat cheese or a dairy-free alternative if desired. For added crunch, consider tossing in some nuts like walnuts or pecans, which pair wonderfully with the flavors of the steak and chimichurri.

If you're meal-prepping, store the components separately to maintain freshness. Keep the salad greens and veggies sealed in a container and add the grilled steak and chimichurri just before serving. This way, the steak will not make the greens wilt and the flavors of the chimichurri will remain vibrant. You can also grill extra steak to use in sandwiches or wraps later in the week, turning this recipe into a versatile meal option!

Ingredients

For the Salad

1 lb flank steak
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1 avocado, sliced
1/2 red onion, thinly sliced
1/4 cup crumbled feta cheese

For the Chimichurri Sauce

1 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 cup olive oil
1/4 cup red wine vinegar
Salt and pepper, to taste

Instructions

Prepare the Chimichurri Sauce

In a bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, red wine vinegar, salt, and pepper. Mix well to combine and set aside to let the flavors meld.

Grill the Steak

Preheat the grill to high heat. Season the flank steak with salt and pepper, then grill for about 4-5 minutes on each side for medium-rare. Remove from the grill and let rest for 5 minutes before slicing.

Assemble the Salad

In a large bowl, combine the mixed salad greens, cherry tomatoes, avocado, and red onion. Slice the steak against the grain and place it on top of the salad.

Serve

Drizzle the chimichurri sauce over the salad and sprinkle with crumbled feta cheese. Enjoy your delicious Chimichurri Steak Salad Bowl!

Pro Tips

For the best flavor, marinate the steak in a little chimichurri sauce for an hour before grilling. This will infuse extra flavor into the meat and make it even more tender.

Tips for Ingredient Substitutions

If flank steak is not available, skirt steak or sirloin can be excellent substitutes, as they also provide tenderness and rich flavor. Just ensure to adjust the cooking time as needed, especially with thicker cuts. Additionally, you can easily modify the mixed salad greens based on seasonal availability or personal preference, making this salad not only versatile but also sustainable.

For a vegetarian option, substitute the steak with grilled portobello mushrooms or marinated tofu. These alternatives can absorb the flavors of the chimichurri beautifully while adding a charred element to mimic the grilled steak. Moreover, switching feta cheese for avocado or chickpeas can bring different textures and flavors without sacrificing nutrition.

Make-Ahead and Storage

Creating the chimichurri sauce a day in advance can significantly enhance the flavor, allowing the ingredients to meld together. Simply store it in the fridge in a sealed container, and give it a good stir before drizzling over your salad. Grilled steak, when stored properly, can last up to four days in the refrigerator, making it perfect for meal prepping.

To keep the salad fresh, assemble it in layers with sturdier ingredients at the bottom, like tomatoes and onions, to prevent greens from getting soggy. For longer storage, consider freezing the steak in portioned sizes, which can be reheated gently in the oven or microwave. Just be cautious to avoid overcooking when reheating, so it maintains its juicy texture.

Creative Serving Ideas

This Chimichurri Steak Salad Bowl can be transformed into a taco filling or a hearty wrap by placing the ingredients in a tortilla for a fun twist. Pair it with some grilled corn or a side of black beans for a complete meal. You can also serve it alongside crusty bread for soaking up the chimichurri sauce, enhancing the dining experience.

For a lighter option, serve the steak and chimichurri mixture on a bed of zoodles (zucchini noodles) or cauliflower rice instead of traditional salad greens. This variation keeps the dish low-carb while allowing the flavors to shine through. Regardless of how you serve it, it’s a quick and satisfying meal that can adapt to any occasion.

Questions About Recipes

→ Can I use a different cut of steak?

Yes, you can use any cut of steak you prefer. Just be mindful of the cooking times, as different cuts may require different methods.

→ How long can I store leftovers?

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the salad greens may wilt over time.

→ Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce can be made up to 3 days in advance. Just store it in the fridge in a tightly sealed container.

→ Is this recipe gluten-free?

Yes, this Chimichurri Steak Salad Bowl is naturally gluten-free as none of the ingredients contain gluten. Just ensure your steak seasoning is also gluten-free.