Chopped Chimichurri Steak Salad

This Chopped Chimichurri Steak Salad combines tender, perfectly seared steak with crisp vegetables and a vibrant homemade chimichurri dressing for a meal that is both hearty and refreshing.

Every bite is packed with bright herbs, tangy citrus, and savory flavors, making it a standout option for lunch, dinner, or entertaining guests.

Fresh tomatoes, crunchy cucumbers, roasted red peppers, creamy avocado, and juicy steak come together in a colorful salad that feels satisfying without being heavy.

The homemade chimichurri doubles as both a dressing and flavor booster, ensuring every ingredient is coated in bold, zesty goodness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Stand Time: 10 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

  • 1 pound flank steak, trimmed
  • 2 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly 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 fresh cilantro
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, grated
  • 1 teaspoon honey
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups cherry tomatoes, halved
  • 1 cup chopped Persian cucumbers
  • 1/2 cup roasted red bell peppers, drained and chopped
  • 1/4 cup finely chopped red onion
  • 1/2 medium avocado, cubed

Directions

  1. Heat a large cast-iron skillet over medium-high heat until hot.
  2. Season the flank steak with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the neutral oil to the skillet and carefully place the steak in the pan. Cook for 6 to 8 minutes per side, turning occasionally, until a deep brown crust forms and the internal temperature reaches 120°F (49°C) for medium-rare.
  3. Transfer the steak to a cutting board and loosely cover with aluminum foil. Allow it to rest for 10 minutes before slicing.
  4. While the steak rests, prepare the chimichurri dressing. In a small bowl, whisk together the olive oil, parsley, cilantro, lemon juice, red wine vinegar, garlic, honey, oregano, crushed red pepper flakes, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper until well combined.
  5. In a large serving bowl, combine the cherry tomatoes, cucumbers, roasted red peppers, and red onion. Pour in 1/2 cup of the chimichurri dressing and toss until evenly coated.
  6. Slice the rested steak against the grain into thin slices, then cut into bite-sized pieces.
  7. Add the steak and cubed avocado to the salad. Gently toss to combine.
  8. Drizzle the remaining dressing over the salad just before serving and enjoy.

Chef’s Notes

  • For maximum tenderness, always slice flank steak against the grain.
  • If you prefer your steak more done, cook to your desired internal temperature before resting.
  • The chimichurri dressing can be prepared up to a day in advance and refrigerated for even deeper flavor.
  • Add crumbled feta cheese or sliced radishes for extra texture and flavor.
  • Serve immediately after adding the avocado to maintain its fresh color and texture.
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