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.

Course Dinner, Lunch, Main Course
Cuisine Argentinian
Keyword party, sharing food, summer
Prep Time 20 minutes
Cook Time 10 minutes
resting time 10 minutes
Servings 4
Author Nicky Corbishley



  • 2 sirloin steaks about 7 oz [198 g] each
  • 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 -
  • 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

Nutritional Information

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
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