Steak Salad Recipe with Chimichurri Steak
This Steak Salad Recipe with Chimichurri Steak combines tender grilled steak, crisp iceberg lettuce, creamy Munster cheese, sweet red peppers, and homemade chimichurri for a hearty main-course salad. Perfect for summer barbecues, family dinners, and easy weeknight meals, it's a fresh, flavour-packed alternative to traditional steak dinners.
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
Amber’s Tips for Successful Grilled Steak Salad
🥩Choose a lean cut like flank steak or sirloin tip to keep the strips tender without excess chew.
🔨 Pound steak strips evenly so they cook quickly and stay juicy.
⏱️Don’t overcook — 30–60 seconds per side is all they need for tender results.
🌿 Make the chimichurri ahead so the flavors have time to blend.
🧀Serve the steak hot so the Munster cheese softens into a creamy layer over the salad.
- 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.
Nutrition
Calories: 843kcalCarbohydrates: 13gProtein: 58gFat: 61gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 35gTrans Fat: 0.03gCholesterol: 163mgSodium: 4274mgPotassium: 1095mgFiber: 3gSugar: 2gVitamin A: 2580IUVitamin C: 30mgCalcium: 321mgIron: 6mg
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