Chimichurri steak salad is the salad of my dreams! A simple chimichurri sauce, bursting with zingy flavour, drizzled over juicy strips of steak. The perfect celebration meal for my big announcement!
Overhead image of a large salad platter with strips of steak, chimichurri sauce and flatbreads on a blue background
It’s been 5 years, 6 months and 10 days since I started this little blog. At the time I had no idea it could grow into our family business, and never in a million years did I think I’d have my own book!

Today is the day, my book officially goes on sale. I’m excited, terrified and a little bit giddy.

Book cover of Seriously Good Salads book by Nicky Corbishley

I made a little video to tell you a little more about the book:

YouTube video

Why a salad book?

Well first off, I love a good salad. It has to be a really good salad though. None of that default salad using just flavourless lettuce, tomatoes and cucumber. That’s the most depressing salad in the world.

No, I like my salad to be a filling, tasty, full and satisfying meal.
It usually starts with something I’m craving – like Chinese duck, buttermilk chicken or spicy Turkish eggs, and then I build around that, using nutritious, vibrant and tasty ingredients to complement it.

The result is a meal that’s all about flavour, satisfaction and balance.

  • Maybe I’ll fry up crispy coated fish, but then I’m going to serve it as part of a zingy taco bowl with grilled corn, avocado, baby salad leaves and a creamy coriander (cilantro) lime dressing.
  • Or maybe I’ll go for crispy bacon, served with pea shoots and peas with a light lemon dressing.
  • Or serve griddled slices of steak with a lovely garlicky Argentinean chimichurri dressing on a great big sharing platter with vine tomatoes, radish, avocado, red onion salad leaves, along with warm flatbreads and sour cream. Yep – that’s one of the recipes from the book that I’m sharing with you today.

Close up image of chimichurri steak salad platter on a dark background

Here’s a video of how to make chimichurri steak salad (full instructions in recipe card below):

YouTube video

Janice from Farmers Girl Kitchen also made this recipe – you can check out her post and review for it here (thanks Janice xx).

Want a sneak peak of some of the other recipes in the book?
Here we go:

Fried egg breakfast salad with toasted croutons:

Breakfast salad bowl with bacon, fried egg, croutons, figs and lettuce

Winter Noodle Salad with Miso Dressing:

Side image of a winter noodle salad with salad dressing being dripped on from a spoon

Brie-stuffed Mushroom Salad with Watermelon Radish:

Overhead image of brie stuffed mushroom salad with watermelon radish slices and sun dried tomatoes

Sushi Salad Bowl:

Overhead image of two deconstructed salmon sushi salad bowls on a dark background

Buttermilk Chicken Cobb Salad:

Overhead image of buttermilk chicken cobb salad on a oval plate on a blue background

You’ll find these recipes plus loads more (75 recipes altogether with 70+ of them NOT on the blog) all with their own photo in my new Seriously Good Salads book.

5 from 3 votes

Chimichurri Steak Salad

Chimichurri steak salad is the salad of my dreams! A simple chimichurri sauce, bursting with zingy flavour, drizzled over juicy strips of steak and served on a large salad platter.

Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Argentinian



  • 2 sirloin steaks about 7 oz [198 g] each
  • tbsp vegetable oil
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper


  • 60 g (1 cup) packed fresh parsley chopped very finely
  • ½ tsp chilli flakes (red pepper flakes)
  • 6 tbsp olive oil
  • 2 cloves garlic peeled and minced
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp dried oregano
  • 1 tbsp fresh lemon juice
  • 1 tsp red wine vinegar


  • 90 g (3 cups) packed baby salad leaves
  • 10 cherry (grape) tomatoes sliced in half
  • 2 radishes thinly sliced
  • 1 avocado peeled, pitted and chopped into small chunks
  • ½ red onion sliced thinly
  • ½ cucumber sliced
  • 2 flatbreads toasted and sliced into large wedges (use gluten free pita if required for gluten free - or Sarah from A Saucy Kitchen does a great homemade version -
  • 2 tbsp sour cream
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  • Heat a cast-iron grill pan or skillet over high heat.
  • Place the steaks on a cutting board and drizzle the oil, then sprinkle them with salt and black pepper. Rub in the oil and seasonings with your hands to coat on both sides.
    2 sirloin steaks, 1½ tbsp vegetable oil, ¼ tsp salt, ¼ tsp freshly ground black pepper
  • Cook the steaks for 3 to 5 minutes on each side, depending on how well cooked you like your steaks. Once cooked, transfer to a cutting board to rest for 5 to 10 minutes.
  • Meanwhile, prepare the chimichurri. In a small bowl, stir together all the chimichurri ingredients. Allow to sit for a few minutes while you finish the rest of the salad.
    60 g (1 cup) packed fresh parsley, ½ tsp chilli flakes (red pepper flakes), 6 tbsp olive oil, 2 cloves garlic, ¼ tsp salt, ¼ tsp freshly ground black pepper, ¼ tsp dried oregano, 1 tbsp fresh lemon juice, 1 tsp red wine vinegar
  • Assemble the salad. On a serving platter, arrange the baby salad leaves, tomatoes, radishes, avocado, red onion, cucumber, and flatbreads.
    90 g (3 cups) packed baby salad leaves, 10 cherry (grape) tomatoes, 2 radishes, 1 avocado, ½ red onion, ½ cucumber, 2 flatbreads
  • Top with the cooked steak, then drizzle with most of the chimichurri. Nestle a small dollop of the sour cream into the platter and drizzle a little more chimichurri on top before serving.
    2 tbsp sour cream


YouTube video


Is chimichurri served hot or cold?

Chimichurri tastes best at room temperature. So if you refrigerate it, bring it out of the refrigerator an hour before serving to let it come to room temperature.

Can I make chimichurri sauce ahead?

Yes, you can make it up to a day ahead. Cover and store in the refrigerator. Take it out of the refrigerator an hour before serving to let it come to room temperature.

Nutritional Information is per serving


Calories: 541kcal | Carbohydrates: 22g | Protein: 27g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 470mg | Potassium: 924mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2170IU | Vitamin C: 42.2mg | Calcium: 83mg | Iron: 3.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Carrie says:

    5 stars
    I could drink this sauce! Will be using it alllll summer—on chicken, pork, steak, and veggies.

  2. Victoria says:

    5 stars
    This was the most satisfying dinner that my significant other and I have made together in weeks! SO GOOD!!! 🙂

  3. Jane says:

    I just received your cookbook yesterday! Its amazing! Perfect for this hot weather!