Chimichurri Vinaigrette Steak Salad
Chimichurri Vinaigrette Steak Salad
Ingredients
For the Steak
- 1 1/2 pounds steak, of choice, such as ribeye
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, freshly ground, or as needed
For the Chimichurri Vinaigrette
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/2 cup flat-leaf Italian parsley, packed
- 2 tablespoons honey
For the Salad
- 1 cucumber, chopped
- 1 1/2 cups tomatoes, chopped
- 1 cup mozzarella pearls
- 1 avocado, diced
- 1 cup cooked quinoa, optional
- 1 tablespoon lemon juice, freshly squeezed, or as needed
- 1/4 teaspoon flaky salt, for serving, or as needed
Instructions
- 1
Generously season the steak of your choice with salt and black pepper on all sides.
⏱️ 2 min
- 2
Heat a cast-iron skillet over medium-high heat until hot. Add the seasoned steak and cook to your preferred doneness. For medium, cook for about 4-6 minutes per side, depending on thickness.
⏱️ 10 min
- 3
Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min
- 4
While the steak rests, prepare the chimichurri vinaigrette. In a tall container or blender, combine the olive oil, white wine vinegar, garlic clove, 1/2 teaspoon salt, dried oregano, paprika, red pepper flakes, and flat-leaf Italian parsley.
⏱️ 3 min
- 5
Using an immersion blender (or a regular blender), blend the ingredients until combined. You can leave a little texture from the parsley if desired.
⏱️ 2 min
- 6
Stir the honey into the blended chimichurri vinaigrette until fully incorporated. Set aside.
⏱️ 1 min
- 7
In a large mixing bowl, combine the chopped cucumber, chopped tomatoes, mozzarella pearls, diced avocado, and cooked quinoa (if using).
⏱️ 5 min
- 8
Slice the rested steak against the grain into desired thickness. Add the sliced steak to the bowl with the salad ingredients.
⏱️ 3 min
- 9
Drizzle generously with the prepared chimichurri vinaigrette. Add a squeeze of fresh lemon juice over the salad.
⏱️ 2 min
- 10
Toss gently to combine all ingredients. Finish with a sprinkle of flaky salt before serving. Enjoy immediately!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chimichurri Vinaigrette Steak Salad
For the Steak
- 1 1/2 pounds steak, of choice, such as ribeye
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, freshly ground, or as needed
For the Chimichurri Vinaigrette
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/2 cup flat-leaf Italian parsley, packed
- 2 tablespoons honey
For the Salad
- 1 cucumber, chopped
- 1 1/2 cups tomatoes, chopped
- 1 cup mozzarella pearls
- 1 avocado, diced
- 1 cup cooked quinoa, optional
- 1 tablespoon lemon juice, freshly squeezed, or as needed
- 1/4 teaspoon flaky salt, for serving, or as needed
Instructions
- 1
Generously season the steak of your choice with salt and black pepper on all sides.
⏱️ 2 min - 2
Heat a cast-iron skillet over medium-high heat until hot. Add the seasoned steak and cook to your preferred doneness. For medium, cook for about 4-6 minutes per side, depending on thickness.
⏱️ 10 min - 3
Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min - 4
While the steak rests, prepare the chimichurri vinaigrette. In a tall container or blender, combine the olive oil, white wine vinegar, garlic clove, 1/2 teaspoon salt, dried oregano, paprika, red pepper flakes, and flat-leaf Italian parsley.
⏱️ 3 min - 5
Using an immersion blender (or a regular blender), blend the ingredients until combined. You can leave a little texture from the parsley if desired.
⏱️ 2 min - 6
Stir the honey into the blended chimichurri vinaigrette until fully incorporated. Set aside.
⏱️ 1 min - 7
In a large mixing bowl, combine the chopped cucumber, chopped tomatoes, mozzarella pearls, diced avocado, and cooked quinoa (if using).
⏱️ 5 min - 8
Slice the rested steak against the grain into desired thickness. Add the sliced steak to the bowl with the salad ingredients.
⏱️ 3 min - 9
Drizzle generously with the prepared chimichurri vinaigrette. Add a squeeze of fresh lemon juice over the salad.
⏱️ 2 min - 10
Toss gently to combine all ingredients. Finish with a sprinkle of flaky salt before serving. Enjoy immediately!
⏱️ 2 min