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.
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.
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.
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
Video
Notes
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.