The best family dinners are simple, and this chimichurri steak salad is precisely that. With a plentiful fresh herb chimichurri sauce as its dressing, this flank steak salad fills bellies while packing in big flavor. Topped with tender grilled steak strips, creamy Munster cheese, and all your favorite salad toppings, it’s a perfect light dinner or satisfying lunchtime meal the whole family will love.
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.
Why You Will Love This Chimichurri Steak Salad with Munster Cheese
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
Grilling steak is practically a Canadian summer tradition — from backyard BBQs to cottage weekends, there’s always someone tending to a hot grill while the rest of us hover with plates ready. While steak salads aren’t originally Canadian, we’ve made them our own over the years by pairing local beef with fresh seasonal produce and bright flavors.
Alberta leads the country in beef production, but every province has its own ranching stories and regional favorites. Using Canadian-sourced flank or sirloin tip steak in this salad keeps that tradition alive — the tender, juicy meat takes on the smoky grill flavor and soaks up the fresh herb chimichurri, making each bite taste like summer in Canada — smoky, juicy, and full of fresh herb brightness.
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:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
Flank steak or sirloin tip steak: Both are lean cuts that stay tender without excess chew. Flank steak is classic for thin slicing, while sirloin tip is more economical yet still grills beautifully and absorbs the chimichurri flavors. Look for the Canadian beef label for the highest quality steak.
Vegetable oil – Helps sear the steak quickly at high heat without burning, locking in juiciness. Unico brand oils are both economical and easy to source in most Canadian grocery stores.
Iceberg lettuce: Crisp and sturdy, it holds up to warm steak strips and heavier toppings without wilting. Checking in with your local farmer’s market won’t generally be a good way to source iceberg, as it’s a longer crop, and many people opt to grow more nutrient-dense leafy greens. So be sure to read labels when sourcing this crisp green.
Red onion: Adds a sweet, sharp bite that balances the richness of the steak and cheese. In Ontario, summer is a great time to purchase from local markets, and often red onions can be sourced easily enough.
Red pepper – Brings color, crunch, and mild sweetness to the salad, pairing well with the tangy dressing. If you are buying red peppers in the grocery store in Ontario, chances are you may be purchasing a nice crisp sweet bell pepper from Poma’s farm.
Garlic croutons: Add a crunchy texture and savory garlic punch that complements the chimichurri’s flavor.
Munster cheese: Mild and creamy with a subtle tang, it melts slightly under the warm steak for a rich finish. If you’ve never had this variety of cheese, I highly recommend you try it.
Extra virgin olive oil: The base of the chimichurri, giving it body and a fruity richness that complements the herbs.
Red wine vinegar: Adds bright acidity to the chimichurri, cutting through the steak’s richness. Economical red wine vinegar is available from the Unico brand. Of course, you can use a more pricy variety, but I like to cut back on products that aren’t the star of a dish. Plus, it’s easier to keep a well-stocked pantry.
Flat-leaf parsley: Peppery and fresh, it’s the dominant herb in authentic chimichurri sauce. I have a small herb box this summer, one easy way to cut back on the grocery bill. Since I love this herb, I planted four big bunches. It grows easily in the Canadian clime.
Fresh garlic cloves: Provide bold, aromatic depth in the dressing, balancing the parsley and vinegar. If you’re not a fan of garlic, you can reduce by a garlic clove or two when making the chimichurri.
Red chili flakes: Lend a gentle heat that lifts the sauce without overpowering it.
Dried oregano: Adds earthy, herbal notes that round out the chimichurri flavor.
Black pepper – Enhances all the other flavors and seasons both the steak and the dressing.
Salt – Essential for bringing out the natural flavors of both the steak and the vegetables.
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.
To serve this sizeable family-sized steak salad, use a deep dish. Using salad tongs, serve a generous portion with a mix of everything, and offer your guests extra chimichurri from the reserved sauce.
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!
Have you tried this Grilled Steak and Munster salad? We would love to hear your thoughts. Leave a comment below the recipe card. We love hearing from you, our readers.
Easy Grilled Steak Salad With Munster Cheese and Chimichurri
Equipment
- 1 Grill Pan
- Cutting Boards
- knife For slicing steak thin
- Paring Knife For vegetables
- Deep Serving Dish
- Meat Mallet
Ingredients
Steak Salad
- 3 lbs Flank Steak 1.36gms, Fat Removed, Cut Into Thin Strips and Pounded With Meat Mallet
- 2 Tbsp Vegetable Oil
- 1 Head Of Iceberg Lettuce Torn Into Chunks
- 1 Sm Red Onion Cut Into Thin Rings
- 1 Lrg Red Pepper Seeded and Cut Into Thin Strips
- 2 Cups Garlic Croutons
- 6 oz Munster Cheese 170gms, Grated
Steak Seasoning Blend
- 3 Tbsp Black Pepper
- 1 Tbsp Salt
Chimichurri Dressing
- 1 Cup Extra Virgin Olive Oil
- 4 Tbsp Red Wine Vinegar
- 2 Cups Flat Leaf Parsley Cut Up
- 6 Fresh Garlic Cloves Cut Up or Minced
- 1 Tsp Red Chili Flakes
- 1½ Tsp Dried Oregano
- 1 Tsp Black Pepper
- Dash Of Salt
Instructions
Making Chimichurri
- Cut the parsley up and put in bowl.2 Cups Flat Leaf Parsley
- Add the olive oil, red wine vinegar and chopped garlic.1 Cup Extra Virgin Olive Oil, 4 Tbsp Red Wine Vinegar, 6 Fresh Garlic Cloves
- Measure and add the remaining ingredients and mix well.1 Tsp Red Chili Flakes, 1½ Tsp Dried Oregano, Dash Of Salt, 1 Tsp Black Pepper
- Cover bowl and place in fridge until needed.
Preparing Meat
- Trim excess fat from flank steak.3 lbs Flank Steak
- Using sharp knife cut into thin strips lengthwise.
- Pound the steak strips front and back on the cutting board.
- Set Aside to work on the vegetables.
Prepping Salad
- Clean the head of lettuce and let drip on paper towel.1 Head Of Iceberg Lettuce
- On another cutting board prepare the vegetables.1 Sm Red Onion, 1 Lrg Red Pepper
- In deep serving dish assemble the iceberg by tearing into chunks
- Lay the onion, peppers, and croutons across the surface of the lettuce.2 Cups Garlic Croutons
- Grate the cheese and set aside.6 oz Munster Cheese
Cooking Steak Strips
- Mix the steak seasoning and set by work area on stovetop.1 Tbsp Salt, 3 Tbsp Black Pepper
- Heat grill pan on medium-high. Add the oil to hot pan.2 Tbsp Vegetable Oil
- Lay the first batch of steak strips in the grill pan.
- Season with the pepper mixture generously.
- Let steak cook for 30 seconds before flipping.
- Season the meat again and let cook until it's no longer pink.
- Remove meat from pan and repeat the process with all the steak strips until finished.
Assembling Salad
- Lay the hot steak strips on top of the vegetables in serving dish.
- Cover with the grated Munster cheese.
- Using 2/3 of the chimichurri sauce drizzle over the surface of the salad.
- Serve with reserved 1/4 chimichurri should anyone want extra.
Notes
- Use the freshest herbs and vegetables for the best flavor and crunch.
- For extra convenience, use pre-seasoned steak strips and cook them on a hot BBQ for quick searing.
- This salad is hearty enough to be a complete meal — serve with crusty bread if you want to stretch it further.
