Chimichurri Steak Salad
Chimichurri Steak Salad
Ingredients
For the Steak
- 2 pounds boneless chuck steak
- 1 teaspoon season salt, as needed, to taste
- 1/2 teaspoon pepper, as needed, to taste
- 1 teaspoon garlic powder, as needed, to taste
- 1 teaspoon smoked paprika, as needed, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil, for searing
For the Chimichurri and Salad
- 2 cups tomatoes, cherry or grape, sliced
- 1 cucumber, sliced into half coins
- 1/2 red onion, thinly sliced
- 1 can chickpeas, drained and rinsed
- 2 bundles fresh parsley, finely chopped
- 1 bulb garlic, finely minced
- 1 red jalapeno, finely diced (or 1 tablespoon red chili pepper flakes)
- 1/2 teaspoon salt, to taste
- 1/4 cup rice vinegar, for a sweeter chimichurri, or red wine vinegar for more acidity
- 1 cup extra virgin olive oil, for chimichurri
Instructions
- 1
Start by seasoning your boneless chuck steak liberally on both sides with season salt, pepper, garlic powder, and smoked paprika. Rub the seasonings thoroughly into the meat.
⏱️ 5 min
- 2
Heat up 1 tablespoon of butter and 1 tablespoon olive oil in a skillet over high heat until shimmering. Carefully place the seasoned steak into the hot skillet. Sear the steaks on both sides for 5-6 minutes per side for a medium-well cook, or adjust to your desired doneness.
⏱️ 12 min
- 3
Once the steaks are cooked, remove them from the skillet and set them off to the side on a cutting board to rest for 5 minutes. This allows the juices to redistribute. After resting, cut the steak into small, bite-sized cubes.
⏱️ 5 min
- 4
In a large mixing bowl, add the finely chopped fresh parsley, the entire bulb of finely minced garlic, the finely diced red jalapeño (or 1 tablespoon red chili pepper flakes), salt and pepper to taste. Pour in the 1/4 cup of your chosen vinegar (rice vinegar for sweetness or red wine vinegar for more acidity) and 1 cup of extra virgin olive oil. Mix all these chimichurri ingredients together thoroughly until well combined.
⏱️ 10 min
- 5
To the same mixing bowl with the chimichurri, add the sliced cucumbers (cut into half moons), sliced tomatoes (cherry or grape, cut in halves), the thinly sliced red onion, and the 1 can of chickpeas that have been drained and rinsed. Mix until all the vegetables are well coated with the chimichurri dressing.
⏱️ 5 min
- 6
Add the cut-up steak bites to the mixing bowl with the dressed vegetables. Mix everything well to ensure the steak is also coated with the chimichurri and integrated into the salad.
⏱️ 2 min
- 7
Serve the Chimichurri Steak Salad immediately in a large serving bowl.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chimichurri Steak Salad
For the Steak
- 2 pounds boneless chuck steak
- 1 teaspoon season salt, as needed, to taste
- 1/2 teaspoon pepper, as needed, to taste
- 1 teaspoon garlic powder, as needed, to taste
- 1 teaspoon smoked paprika, as needed, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil, for searing
For the Chimichurri and Salad
- 2 cups tomatoes, cherry or grape, sliced
- 1 cucumber, sliced into half coins
- 1/2 red onion, thinly sliced
- 1 can chickpeas, drained and rinsed
- 2 bundles fresh parsley, finely chopped
- 1 bulb garlic, finely minced
- 1 red jalapeno, finely diced (or 1 tablespoon red chili pepper flakes)
- 1/2 teaspoon salt, to taste
- 1/4 cup rice vinegar, for a sweeter chimichurri, or red wine vinegar for more acidity
- 1 cup extra virgin olive oil, for chimichurri
Instructions
- 1
Start by seasoning your boneless chuck steak liberally on both sides with season salt, pepper, garlic powder, and smoked paprika. Rub the seasonings thoroughly into the meat.
⏱️ 5 min - 2
Heat up 1 tablespoon of butter and 1 tablespoon olive oil in a skillet over high heat until shimmering. Carefully place the seasoned steak into the hot skillet. Sear the steaks on both sides for 5-6 minutes per side for a medium-well cook, or adjust to your desired doneness.
⏱️ 12 min - 3
Once the steaks are cooked, remove them from the skillet and set them off to the side on a cutting board to rest for 5 minutes. This allows the juices to redistribute. After resting, cut the steak into small, bite-sized cubes.
⏱️ 5 min - 4
In a large mixing bowl, add the finely chopped fresh parsley, the entire bulb of finely minced garlic, the finely diced red jalapeño (or 1 tablespoon red chili pepper flakes), salt and pepper to taste. Pour in the 1/4 cup of your chosen vinegar (rice vinegar for sweetness or red wine vinegar for more acidity) and 1 cup of extra virgin olive oil. Mix all these chimichurri ingredients together thoroughly until well combined.
⏱️ 10 min - 5
To the same mixing bowl with the chimichurri, add the sliced cucumbers (cut into half moons), sliced tomatoes (cherry or grape, cut in halves), the thinly sliced red onion, and the 1 can of chickpeas that have been drained and rinsed. Mix until all the vegetables are well coated with the chimichurri dressing.
⏱️ 5 min - 6
Add the cut-up steak bites to the mixing bowl with the dressed vegetables. Mix everything well to ensure the steak is also coated with the chimichurri and integrated into the salad.
⏱️ 2 min - 7
Serve the Chimichurri Steak Salad immediately in a large serving bowl.
⏱️ 1 min