Steak Salad Recipe with Chimichurri Steak

This Steak Salad Recipe with Chimichurri Steak combines tender grilled steak, crisp iceberg lettuce, sweet red peppers, creamy Munster cheese, and a fresh herb chimichurri dressing for a hearty meal that’s satisfying enough for lunch or dinner. Every bite balances smoky grilled beef with bright herbs, crunchy vegetables, and creamy cheese, making it an easy family meal that’s perfect for barbecue season or whenever you’re craving a filling salad.

There are plenty of great steak salads out there, but I wanted one that used flavorful steak as the star while still feeling fresh and balanced. This recipe uses tender flank steak sliced thinly and pounded with a meat mallet so it grills quickly in a cast-iron grill pan. No grill pan? No problem — a regular frying pan works just as well.

For the greens, I chose crisp iceberg lettuce. It holds up to heavier toppings like steak and cheese without wilting under heat. Softer lettuces can’t match the crunch when you add warm steak strips on top.

Quick Answer

Steak Salad is a hearty main-course salad made with tender slices of grilled steak served over crisp greens and fresh vegetables. This Steak Salad Recipe uses Chimichurri Steak, creamy Munster cheese, and homemade chimichurri dressing to create a flavourful meal that’s filling enough for dinner while still feeling fresh and light.

Steak salads have always been one of my favourite ways to turn a good cut of beef into a complete family meal. By slicing the steak into thin strips before grilling, every bite stays tender and well-seasoned while stretching the meat further without sacrificing flavour. Pairing it with homemade chimichurri and creamy Munster cheese creates a steak salad that’s both satisfying and fresh.

Why You’ll Love This Steak Salad Recipe

Flavor in every bite – Crisp red pepper, sweet red onion, and fresh herbs in the chimichurri create a flavor-packed forkful.

Simple prep – Aside from tenderizing and grilling the steak, it’s just a matter of chopping vegetables, shredding cheese, and whisking up a fresh chimichurri sauce.

Perfect for warm weather – Minimal stovetop time makes it an ideal summer dinner. The steak cooks in minutes, and the rest is fresh, cool salad.

If you enjoy this salad, you might also like my grilled steak and mushroom wraps — another easy lunch or dinner idea using thin strips of steak.

A Canadian Beef Connection

Canadians have a long tradition of grilling beef during the warmer months, whether it’s for backyard barbecues, cottage weekends, or family dinners on the patio. While steak salad isn’t uniquely Canadian, using quality Canadian beef and fresh seasonal vegetables makes it a natural fit for summer meals across the country.

Flank steak and sirloin tip are both excellent choices for this Steak Salad Recipe because they grill quickly and slice beautifully for salads. Paired with fresh homemade chimichurri, crisp vegetables, and creamy Munster cheese, they create a hearty meal that celebrates the flavour of Canadian beef without requiring complicated ingredients.

If you enjoy cooking with beef, you might also like my Rich Beefy Noodles: A Comforting Slow Food Dinner Recipe or Japanese Beef Rice Bowl (Gyudon) for two completely different ways to use quality Canadian beef.

Let’s Make This Grilled Steak Salad With Fresh Herb Dressing

When shopping for steak for this salad, focus on two things:

Fat content – Choose a lean cut with minimal marbling so it stays tender without excess chew. Flank steak is my go-to, but sirloin tip steak is a great budget-friendly alternative that still grills up beautifully.

Cut thickness – Look for at least a 1-inch thick steak so you can slice it into thin strips that still hold moisture.

Once you’ve picked your steak, prep the iceberg lettuce. Remove the core by tapping it firmly against a hard surface, then rinse through the central opening so water runs between the leaves. Let it drain while you work on the vegetables. Slice the red pepper into thin strips or chunks, cut the red onion into delicate rings, and grate the Munster cheese — keeping it set aside so it doesn’t get soggy. Choose a large bowl or deep casserole dish to hold the salad, then layer in the torn lettuce, red pepper, red onion, and garlic croutons.

Next, make the chimichurri so it can sit and develop flavor while you grill the steak. Chop fresh flat-leaf parsley and combine it with extra virgin olive oil and red wine vinegar in a small bowl. Stir in minced garlic cloves, a dash of salt, red pepper flakes, dried oregano, and black pepper. Mix well and set aside.

Now prepare the steak for grilling. Trim any outer fat, then slice the steak into thin, even strips. Pound each strip on both sides with a meat mallet to tenderize. Mix the steak seasoning blend — two-thirds black pepper to one-third salt — and keep it at your work station.

Heat a grill pan over medium-high heat, add vegetable oil, and lay the steak strips in a single layer. Season generously from a height for even coverage, grill for 30–60 seconds per side, and flip only once, seasoning both sides as they cook.

Alternate BBQ Method:

If using pre-seasoned steak strips, preheat your BBQ grill to high heat. Lightly oil the grates to prevent sticking, then place the steak strips directly over the heat. Grill for 30–45 seconds per side with the lid open for quick searing. Because pre-seasoned strips can contain more salt, avoid additional seasoning before grilling. Remove from the BBQ and rest briefly before adding to the salad.

Arrange the hot steak strips over the top of the salad base of lettuce, peppers, onions, and croutons. Immediately sprinkle the grated Munster cheese over the steak so the residual heat softens it into a creamy layer. Drizzle generously with chimichurri dressing, reserving extra on the side for anyone who wants more.

Serve while the steak is still warm so the cheese melts slightly and the dressing clings to every bite. This is a protein-rich salad that’s hearty enough to stand alone as dinner and will keep the whole family satisfied.

Ingredients

This Steak Salad Recipe combines simple, fresh ingredients into a hearty main-course salad with tender grilled steak, crisp vegetables, creamy Munster cheese, and homemade chimichurri.

Flank steak or sirloin tip steak: Both are lean cuts that stay tender when sliced thinly across the grain after cooking. Flank steak is the classic choice because it grills quickly and absorbs the fresh chimichurri flavours beautifully, while sirloin tip offers a more economical alternative. Look for the Canadian Beef label whenever possible for excellent quality and flavour.

Vegetable oil: A neutral, high-heat oil creates a quick sear that locks in the steak’s juices without overpowering the flavour. Vegetable or canola oil are both economical pantry staples that work well for this recipe.

Iceberg lettuce: Crisp, sturdy leaves hold up well under the warm steak and chimichurri without wilting. Choose a firm, heavy head with fresh green leaves, or substitute romaine if you prefer a slightly heartier salad.

Red onion: Adds a mild, sharp bite that balances the richness of the steak and Munster cheese. Ontario-grown red onions are widely available during the summer and are an excellent local choice.

Red bell pepper: Brings colour, crunch, and natural sweetness that complements the savoury steak and tangy chimichurri. Select peppers that feel heavy for their size with glossy, firm skin.

Garlic butter croutons: Add a crisp texture and savoury garlic flavour that pairs well with the fresh herb dressing. Homemade croutons are also a great way to use day-old bread.

Munster cheese: A mild, creamy cheese that softens slightly over the warm steak without overpowering the other flavours. If you can’t find Munster, Havarti, provolone, or mild mozzarella make good substitutes.

Extra virgin olive oil: Forms the base of the chimichurri, adding richness while carrying the fresh herb and garlic flavours. Since it’s a prominent ingredient, use the best quality olive oil that fits your budget.

Red wine vinegar: Provides the acidity that brightens the chimichurri and balances the richness of the steak. An economical brand works perfectly, making it an excellent pantry staple for dressings and marinades.

Flat-leaf parsley: The signature ingredient in chimichurri, adding bright, fresh herb flavour. It’s easy to grow during the Canadian summer, making it a worthwhile addition to a home herb garden if you use it often.

Fresh garlic cloves: Add bold savoury flavour to the chimichurri. Reduce the amount slightly if you prefer a milder garlic flavour.

Red chili flakes: Contribute a gentle warmth without making the dressing noticeably spicy. Add a little more or less to suit your family’s taste.

Dried oregano: Adds earthy depth that rounds out the fresh parsley in the chimichurri. Mediterranean oregano provides the most traditional flavour, but any dried oregano works well.

Black pepper: Seasons both the steak and the chimichurri while enhancing the flavour of the fresh ingredients.

Salt: Brings out the natural flavours of the steak, vegetables, cheese, and chimichurri. Season the steak before cooking and taste the dressing before serving to adjust as needed.

Substitutions and Add-Ins. 

Flank steak: If you can’t find a suitable flank steak while shopping. Look for any thicker steak; steak that is at least one inch thick will be best suited to cutting into thin strips. The second aspect is marbling. The less fat in the steak itself, the better. Also, remember that if it has any fat around the outer edge of the meat, it will have to be trimmed. 

Munster Cheese: This soft, mild-flavored cheese was chosen for its pairing with the grilled steak strips. However, if you don’t like this particular cheese or wish to use something more easily accessible than a mild white cheddar or provolone. 

Iceberg Lettuce: If you want to avoid using this head lettuce, replace it with a leafy green that will hold up to the weight of the steak while not overpowering the other ingredients. Good choices would be either a Romaine or Endive. 

Red Pepper: This colorful ingredient can be replaced or added to other bell peppers. Remember that green bell pepper has a slightly bitter flavor, so using too much may be unpalatable to some. 

Red Onion: If you don’t have red onion, you can use regular cooking onions but cut them extra thinly to avoid being too intense. Other good choices would be to add scallions, pearl onions, white onions, or Spanish onions. 

Garlic Croutons: Switching garlic croutons out to any other crouton would be perfectly acceptable in this tasty dinner recipe. 

Olive Oil: While you can use regular olive oil in your chimichurri, it’s best to use extra virgin as it has a more pronounced flavor and it best reflects the original Argentinian sauce. 

Red Wine Vinegar: If you don’t have any red wine vinegar in the pantry, don’t panic. You can get away with using white wine, apple cider, sherry, balsamic, or rice vinegar. You can even make chimichurri with a splash of fresh lemon juice for the acid. 

Fresh Garlic Cloves: You can sub this out with garlic powder in a pinch, but it could be more pungent. Alternatively, you can get away with jarred minced garlic. Remember that you may need to adjust the garlic levels in the sauce if you use a different ingredient instead of the fresh garlic. 

Flat Leaf Parsley: This is a mild herb and isn’t easily replaced. However, if you want to experiment, my recommendation for this salad is a watercress with a slight bite to it. You can balance the bite by mixing the watercress with some other fresh herb, like basil, which pairs well with both the oregano in the recipe and the grilled steak. 

Red Chili Pepper Flakes: These can be substituted with red chili pepper pieces minced finely. Or add a splash of your favorite hot sauce to the mix. 

Dried Oregano: This aromatic dried herb can be subbed for dried thyme or marjoram. Alternatively, an Italian spice blend that has all three would also work. You can also use fresh herbs to take it to the next level. 

While we were making this recipe, we came up with a few other add-ins that you may also like. Try cutting back on the lettuce and adding golden brown roasted potato chunks, or cut up some juicy tomatoes. Or you can add a bit of fresh cilantro to the chimichurri for a different flavor. Use a wedge of lime to drizzle more acid over the whole affair for a yummy citrus taste. The best thing about salads is experimentation. What works for your palette?

In fact, if you wish to be more traditional, you can separate the steak from the salad altogether and make steaks with a side salad using the ingredients here. Simply season steaks while grilling and serve with the chimichurri-dressed salad. 

Expert Tips, Serving and Storing Suggestions

Tip#1: Don’t overcook the steak strips. In the grill pan, allow to cook for approximately 30 seconds to 1 minute for each side. 

Tip#2: Be sure to season the steak strips more than you think they will need. 30% of spices will come off in the pan. 

Tip#3: Use only the freshest ingredients. Older ingredients should never be used in a salad as salads are unforgiving in masking over-ripe produce. 

Serve this Steak Salad Recipe with Chimichurri Steak in a large serving bowl or on a wide platter so the colourful vegetables, tender grilled steak, and melted Munster cheese are easy to see and serve. Toss individual portions with extra chimichurri just before eating so everyone can adjust the amount of fresh herb dressing to their taste.

This hearty steak salad makes an excellent summer dinner after a day of grilling, but it’s equally at home for casual backyard barbecues, Father’s Day celebrations, weekend lunches, or an easy family meal. This Steak Salad Recipe pairs well with lighter summer sides like my Baby Spinach Salad with Avocado, Tomato and Lime Dressing or Potato Salad with Egg if you’re serving a larger barbecue spread.

Leftover salad can be stored in the fridge for up to two days after preparation. You won’t likely have any leftovers, though it is so delicious! You can use leftovers to make steak and lettuce wrap, or a steak sandwich for lunch the next day ~super yummy!