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!
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.
I made a little video to tell you a little more about the book:
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.
Here’s a video of how to make chimichurri steak salad (full instructions in recipe card below):
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:
Winter Noodle Salad with Miso Dressing:
Brie-stuffed Mushroom Salad with Watermelon Radish:
Sushi Salad Bowl:
Buttermilk Chicken Cobb Salad:
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.
The Chimichurri Steak Salad Recipe:
Chimichurri Steak Salad
- 2 sirloin steaks about 7 oz [198 g] each
- 1½ tbsp vegetable oil
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 cup (60g) 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
- 3 cups (90g) 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 - https://www.asaucykitchen.com/gluten-free-flatbread-paleo-option/)
- 2 tbsp sour cream
- 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 the salt and black pepper. Rub in the oil and seasonings with your hands to coat on both sides.
- 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.
- Assemble the salad. On a serving platter, arrange the baby salad leaves, tomatoes, radishes, avocado, red onion, cucumber and 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.
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
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