A platter of California steak salad topped with a drizzle of chimichurri dressing

California Steak Salad With Chimichurri

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 20 minutes
  • total_time Total Time: 25 minutes
  • yield Yield: 4 1x
  • category Category: Salad
  • method Method: Grill
  • cuisine Cuisine: American


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!



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


  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.


  • 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.


  • 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