Easy Chimichurri Steak Salad Recipe

This is a classic Argentinian steak salad that’s easy to make and delicious. This recipe has many variations, so feel free to experiment with different herbs or dressings!

The “chimichurri salad dressing recipe” is a great dish to have on hand when you’re in the mood for a light meal. It’s easy to make and goes with any type of meat or vegetables.

It doesn’t get much more delicious than steak and salad in one dinner. Thanks to our homemade chimichurri sauce, this is a quick weekday supper option that’s high in protein and flavor.

Recipe for a Simple Steak Salad

Is there a more perfect mishmash of flavors than steak and salad? They’re just the kind of couple you’d see going hand in hand on a beautiful day, beaming with joy.

And you’re thinking, “Wait, but he’s a 6’5″ bodybuilder with a muscle tank, and she’s a pocket-sized hippy with a free love burlap backpack.” He enjoys early mornings and grilled chicken, whereas she is a raw vegan who enjoys Steinbeck. But they continue to snuggle, kiss, and whisper sweet nothings in each other’s ears, because they don’t care what the rest of the world thinks; they’re in love. 

This Chimichurri Steak Salad has made me very happy. What a refreshing summer meal! The salad (arugula mixed with charred corn, cotija cheese, and chimichurri) is nearly wonderful enough to eat on its own, but let’s face it, salad is better with the works, so the steak is added.

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I’ll confess that I’m no grill master when it comes to the steak. I like cooking, but I’ve never had any formal training in the preparation of meat. So when my colleagues at Wolf Gourmet asked me to come up with a dish to use their Countertop Oven, I knew I wanted to make something using beef. This oven performs all of the functions of a regular oven, plus a few more. It is capable of broiling, roasting, toasting, baking, and even proofing. There aren’t even twelve buttons to push. All you have to do is choose your function, temperature, and time, and the oven will take care of the rest.

Because I’m not a meat expert, I used the oven’s built-in temperature probe to its greatest potential. I inserted the temperature probe after searing my strip steak and set it in the oven. I didn’t have to guess when my steak was done; I just set the probe to notify me when it reached the correct internal temperature, resulting in a flawlessly cooked steak.

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Chimichurri Steak Salad Recipe

This chimichurri steak salad is not only delicious, but it’s also really simple to prepare. The essential procedures for creating this steak salad are as follows:

Cook the steak – You must first sear the steak in a cast iron pan before baking it. This not only gives it a nice charred taste, but it also seals in all the fluids while it’s baking. Allow the steak to rest for 15 minutes after removing it from the oven before slicing and serving. This allows the liquids to redistribute throughout the meat, resulting in a superior steak bite.

Blend the chimichurri sauce — All you have to do to create homemade chimichurri sauce is combine all of the ingredients in a high-powered blender or food processor. Fresh parsley, oregano, and cilantro, garlic, olive oil, red wine vinegar, and a few additional dry spices make up the chimichurri sauce in this steak salad dish. It takes less than 5 minutes to prepare and is full of flavor!

Make the salad dressing: Combine a few teaspoons of chimichurri sauce with additional olive oil and red wine vinegar to make the salad dressing. It’s so easy, yet it’s so delicious.

Assemble the salad by slicing the steak against the grain and placing it on top of the arugula, corn, and cheese bed. Top with the remaining chimichurri sauce and dig it!

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Leftover Steak Salad: How to Keep It

If the salad greens have already been mixed in the dressing, I wouldn’t attempt to save them since they’ll go soggy in the fridge. Everything else may be divided into different containers and eaten at a later time. If you have any leftover steak, dice it up and serve it cold on top of this steak salad. (Because it’s difficult to cook steak without it becoming tough, I simply eat leftovers cold!) Chimichurri sauce may be kept in the fridge for up to a week and is delicious on chicken and seafood.

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Following that, I’m going to utilize this oven to prove bread. Then there’s the Texas Toast. Then it’s time to bake the macaroni and cheese. The options are limitless.

The salad, on the other hand, was consumed in one night by Alex and myself. It was a big success, in my opinion.

Print

It doesn’t get much more delicious than steak and salad in one dinner. Thanks to our homemade chimichurri sauce, this is a quick weekday supper option that’s high in protein and flavor.

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 20 minutes
  • 30 minutes in total
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Salad is a category of food.
  • Oven method
  • American cuisine
  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 20 minutes
  • 30 minutes in total
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Salad is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 20 minutes
  • 30 minutes in total
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Salad is a category of food.
  • Oven method
  • American cuisine

Ingredients

to prepare the steak

  • Strip steak, 1 1/2 pound (at least a 1.5 inch thickness)
  • season with salt and pepper to taste
  • 2 oregano sprigs, fresh
  • 2 tblsp butter (salted)

in order to make the chimichurri sauce

  • 1 bunch parsley (fresh)
  • 1 bunch cilantro (fresh)
  • 2 tblsp oregano (fresh)
  • 4 garlic cloves
  • 1/3 cup extra virgin olive oil
  • red wine vinegar, 2 tblsp.
  • salt (1/4 teaspoon)
  • a quarter teaspoon of black pepper
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon of honey

to make the salad

  • 1/4 cup extra virgin olive oil
  • red wine vinegar, 2 tblsp.
  • 6 cups arugula baby
  • cotija cheese, 1/4–1/3 cup
  • 2 burnt corn ears (charred on grill or griddle)
  • a pinch of salt

Instructions

to prepare the steak

  1. Preheat the oven to 425 degrees Fahrenheit. Set a tray under a roasting rack that has been greased. Season both sides of the steak with salt and pepper.
  2. Over high heat, preheat a big cast-iron skillet. Melt the butter and fresh oregano together in a saucepan. Place steak in pan with care and cook for 1 minute on each side to get a good, even sear. Sear the steak all the way around the edges to lock in the juices and flavor.
  3. Insert an internal temperature probe horizontally into the seared steak on the roasting rack. Cook until an internal temperature of 135°F for medium rare, 140°F for medium, or 145°F for medium well is reached in the oven.
  4. Before slicing and serving, remove the steak from the oven and let it rest for at least 15 minutes.

to make the salad

  1. Pulse all chimichurri items in a blender until barely combined. Set aside 2 tablespoons of sauce and combine it with more red wine vinegar and oil to make a salad dressing.
  2. Toss arugula with half of the cotija and corn in a salad dressing, then top with sliced sirloin. Add the remaining cotija, corn, and chimichurri sauce over the top.

Keywords: steak salad dressing ideas, homemade chimichurri sauce, quick steak salad recipe

Recipes for salads from:

Ottolenghi’s Fattoush Salad reimagined

Green Chicken Salad with Watercress, Apple, and Farro 

Pasta Salad with Prosciutto, Peas, and Pesto

Salad with grilled peaches, goat cheese, and rosé vinaigrette made with green lentils 

Carpaccio with Heirloom Tomatoes

This content was created in collaboration with Wolf Gourmet. All content and thoughts are all mine. Thank you for supporting the brands that enable us to do what we do!

The “steak chimichurri with tomato salad” is a dish that can be made in less than 30 minutes. It is easy and delicious.

Related Tags

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