California Steak Salad With Chimichurri

One of our favorite steak salads to make! Tender flank steak seared on the grill and served on a bed of lettuce with grilled onions, asparagus, creamy avocado and cherry tomatoes then drizzled with a tangy chimichurri dressing. This 30 Minute California Steak Salad is dinner must make!

If you looking for more steak salads then you need to try out my Classic Steakhouse Ribeye Salad with Balsamic, Steak Fajita Salad or my Roasted Beet Steak Salad.

Table of Contents

• Grilled Steak Salad With Fresh Chimichurri Dressing
• What You’ll Need
• How to Make California Steak Salad With Chimichurri
• Tips for Success
• Serving Suggestions
• Storing and Reheating Leftovers
• Get the Recipe

Grilled Steak Salad With Fresh Chimichurri Dressing

Cooking comfort food over an open flame is what summer is all about. For me, it’s important to keep things fresh and healthy to ensure that my body is well-fueled for the season’s outdoor adventures. This simple steak salad checks off both of those boxes plus many more.

The steak comes out ultra-tender and juicy with no marination involved! The explosion of flavor from the chimichurri dressing perfectly complements the subtly seasoned beef. It’s a citrusy, herby, smoky condiment with a lovely kick of heat that you’ll want to partner with every steak you cook from this point forward.

I know all of that sounds amazing on its own, and it would be – but the other salad fixings are equally irresistible. The asparagus gets nice and tender-crisp on the grill while the onion slices go through a gorgeous caramelization process. The lettuce, tomatoes and avocado add a satisfying blend of flavors and textures to round out the dish.

What You’ll Need

This protein-packed meal is impressively nutritious, and it’s all thanks to the trusty ingredients listed below. The associated amounts can be found in the recipe card that follows this post.

For the Steak Salad

• Flank Steak
• Olive Oil
• Salt: This will be used to season the steak, onion and asparagus.
• Black Pepper: Freshly cracked black pepper provides the best flavor, but any kind will do.
• Spring Mix
• Red Onion: Sliced into 1-inch rings with the layers kept intact.
• Asparagus: Stalks removed.
• Assorted Cherry Tomatoes: Halved.
• Avocado: Pitted, peeled and sliced.

For the Chimichurri Dressing

• Garlic Clove: Don’t worry about mincing it as the dressing will be blended in a food processor.
• Fresh Cilantro
• Red Wine Vinegar
• Lime Juice: Freshly squeezed.
• Olive Oil
• Smoked Paprika
• Red Pepper Flakes: You can add more or less according to your preferred level of heat.
• Salt & Pepper: Added to taste.

What Kind of Steak is Best for Salad?

Flank steak is my go-to cut for this salad, but I’d probably opt for something a bit pricier if it’s a special occasion. You’ll get great results from the bargain buy, but more expensive options like ribeye and filet mignon have extra marbling and tenderness to them. This makes them a bit more flavorful as well.

How to Make California Steak Salad With Chimichurri

You only need about half an hour to whip up this beefy salad. Let’s get started!

Heat Grill: Preheat the grill to medium-high heat, approximately 350-400°F.

Season Asparagus & Onion: Season the prepared asparagus and onion slices with olive oil and salt.

Cook: Place the seasoned asparagus and onion rings onto the grill. Grill the asparagus for 4-5 minutes, turning it throughout to ensure even cooking. Grill the onion rings for 3-4 minutes per side, or until char marks appear. Remove the grilled veggies from the heat and set them aside.

Season Steak: Rub 1 tablespoon of olive oil onto both sides of the steak, then season both sides with salt & pepper.

Cook: Place the seasoned steak onto the grill and cook each side for 3-5 minutes. Let the steak rest for 5 minutes before you slice into it.

Make Dressing: While the steak is resting, add all of the chimichurri ingredients to a small food processor. Blend until the mixture is smooth and looks like a dressing.

Assemble Salad: Add the prepared lettuce, red onion, asparagus, cherry tomatoes, avocado and flank steak to a large serving platter.

Serve With Dressing: Garnish the salad with a lime wedge if you’d like and serve the dressing on the side.

Tips for Success

Determined to make a flawless grilled steak salad? These helpful tips have got you covered.

• Wait to Separate the Onion: It’s quite difficult to grill the onion slices when the layers are no longer connected. I recommend leaving the skin intact until those slices come off the grill – it almost acts as a rubber band holding the layers in place.
• Use a Meat Thermometer: It’s best to check your beef for doneness by inserting a meat thermometer into the thickest part of the steak. Once it registers at 145°F, it’s good to go!
• Let the Steak Rest Before You Cut It: Don’t slice up your steak until it’s been resting for a minimum of 5 minutes. This allows the liquids in the meat to redistribute, resulting in a tender, juicy triumph.
• Slice Against the Grain: In other words, be sure to slice perpendicular to the muscle fibers that run along the beef. Breaking up those fibers keeps every slice wonderfully tender.

Serving Suggestions

This salad totally qualifies as a complete meal on its own, but it never hurts to have some tempting sides on the table! Grilled Corn With Chipotle Honey Lime Butter is a foolproof choice. Its sweet and smoky flavor pairs so well with the savory, citrusy notes of this steak salad.

Zucchini Bruschetta is another grilled side dish that goes great with this main course salad. It comes together in less than 15 minutes! Now you just need a couple of Old Fashioned Cocktails to help you wash down all that summery goodness.

Storing and Reheating Leftovers

I recommend storing the steak, salad veggies and dressing in separate airtight containers in the fridge. The steak will last for up to 3 days and the chimichurri will stay good for up to 5. The salad veggies should retain their freshness for a day or two.

Leftover steak salad is safe to eat cold, but you can certainly warm up the meat if you want to. Heat a lightly greased skillet to medium heat and add the steak once the pan is hot. Cook it for 2-3 minutes on each side, or until it’s warmed through.

California Steak Salad With Chimichurri

★★★★★ 5 from 8 reviews

• Author: Krista
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Salad
• Method: Grill
• Cuisine: American

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Description

One of our favorite steak salads to make! Tender flank steak seared on the grill and served on a bed of lettuce with grilled onions, asparagus, creamy avocado and cherry tomatoes then drizzled with a tangy chimichurri dressing. This 30 Minute California Steak Salad is dinner must make!

Scale 1x2x3x

Ingredients

For the Steak Salad

• 1.25lb flank steak
• 1 tablespoon olive oil
• salt & pepper to season
• 8 oz. spring mix
• 1 red onion, sliced into 1″ rings (keep them together you’re going to grill them)
• 1lb. asparagus, trimmed
• 1 pint of assorted cherry tomatoes, halved
• 1 avocado, sliced

For the Chimichurri Dressing

• 1 garlic clove
• 1 cup fresh cilantro
• 2 tablespoon red wine vinegar
• 1 tablespoon lime juice
• 3 tablespoons olive oil
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• salt & pepper to taste

Instructions

1. Preheat grill to medium-high heat, approximately 350-400°F.
2. Season asparagus and onion slices with olive oil and salt.
3. Place asparagus and onion rings on the grill. Grill the asparagus for 4-5 minutes and remove, turning throughout. Grill the onion rings for 3-4 minutes per side until char marks appear. Remove and set aside.
4. Add 1 tablespoon of olive to flank steak, rub into both sides. Season both sides with salt & pepper.
5. Place flank steak on the grill. Grill each side for 3-5 minutes. Let rest for 5 minutes before slicing. (make sure you slice it against the grain)
6. While the steak is resting make the chimichurri dressing.  Add the following to a small food processor: a garlic clove, fresh cilantro, red wine vinegar, olive oil, lime juice, smoked paprika, red pepper flakes, salt & pepper. Blend until smooth and looks like a dressing.
7. Assemble the salad, add fresh lettuce, grilled red onion slices, asparagus, cherry tomatoes, sliced avocado, and sliced flank steak to a large serving platter. Serve with Chimichurri Dressing on the side! Garnish with a lime.

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Notes

• To Store: Keep steak, salad veggies and dressing in separate airtight containers in the fridge. Steak will stay good for up to 3 days, chimichurri will last for up to 5, and veggies should stay fresh for a day or two.
• To Reheat: Leftover steak salad is safe to eat cold, but you can warm up the meat if you’d like. Heat a lightly greased skillet to medium heat and add steak once pan is hot. Cook for 2-3 minutes per side, or until warmed through.

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Nutrition

• Serving Size: 2 cups + dressing
• Calories: 452
• Sugar: 6 g
• Sodium: 345 mg
• Fat: 32 g
• Carbohydrates: 16 g
• Fiber: 8 g
• Protein: 36 g
• Cholesterol: 94 mg

Keywords: grilled flank steak, steak with salad, salad ideas for dinner

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