BreakfastAmerican

Chopped Chimichurri Steak Salad

Name: Chopped Chimichurri Steak Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound flank steak, trimmed; 2 teaspoons kosher salt, divided; 3/4 teaspoon ground black pepper, divided; 2 tablespoons neutral oil, such as vegetable oil; 1/2 cup extra-virgin olive oil; 1/4 cup finely chopped fresh flat-leaf parsley; 1/4 cup finely chopped cilantro; 3 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar; 2 cloves garlic, grated (about 1/2 teaspoon); 1 teaspoon honey; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper; 2 cups halved cherry tomatoes; 1 cup chopped Persian cucumbers; 1/2 cup drained and chopped roasted red bell peppers; 1/4 cup finely chopped red onion; 1/2 medium avocado, cubed

4.2

(10 reviews)

Author:Diana Moutsopoulos Total: 0h 30m 18 ingredients 6 servings

This chopped chimichurri steak salad is fresh, vibrant, and packed with bold flavors from juicy seared steak, crisp vegetables, and bright homemade chimichurri. Perfect for lunch or dinner, it’s a hearty yet refreshing salad that's put together in 30 minutes.

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Prep Time

0h 15m

Cook Time

0h 15m

Ingredients

Yield

6 servings

Calories

458 kcal

Ingredients

What you'll need

18 total ingredients

1 pound flank steak, trimmed

2 teaspoons kosher salt, divided

3/4 teaspoon ground black pepper, divided

2 tablespoons neutral oil, such as vegetable oil

1/2 cup extra-virgin olive oil

1/4 cup finely chopped fresh flat-leaf parsley

1/4 cup finely chopped cilantro

3 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

2 cloves garlic, grated (about 1/2 teaspoon)

1 teaspoon honey

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper

2 cups halved cherry tomatoes

1 cup chopped Persian cucumbers

1/2 cup drained and chopped roasted red bell peppers

1/4 cup finely chopped red onion

1/2 medium avocado, cubed

Nutrition Details

Nutrition Facts

Chopped Chimichurri Steak Salad

Serving Size1 servings

Amount per serving

Calories458

% Daily Value*

Total Fat 37g47%

Saturated Fat 7g35%

Trans Fat 0g

Cholesterol 60mg20%

Sodium 473mg21%

Potassium 0mg0%

Total Carbohydrates 11g4%

Dietary Fiber 5g18%

Total Sugars 4g

Protein 23g46%

Vitamin D 0mcg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are estimates and may vary.

Method

Step-by-step instructions

Preheat a large cast-iron skillet over medium-high heat.

Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Add oil to the preheated skillet and carefully add the steak; cook, flipping occasionally, until deeply browned and an instant-read thermometer registers 120 degrees F (48.8 degrees C), 6 to 8 minutes per side. Transfer steak to a cutting board and cover with aluminum foil to rest for 10 minutes.

Meanwhile, whisk together extra-virgin olive oil, parsley, cilantro, lemon juice, vinegar, garlic, honey, oregano, crushed red pepper, remaining 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.

Toss tomatoes, cucumbers, roasted red bell pepper, and red onion with 1/2 cup of the dressing in a large serving bowl.

Slice rested steak against the grain and cut into 1-inch pieces; toss with salad and avocado. Drizzle with remaining 1/4 cup dressing before serving. Recipe developed by Isabelle Easter

Author & Creator

Diana Moutsopoulos

Source Recipe