Chopped Chimichurri Steak Salad
This chopped chimichurri steak salad is fresh, vibrant, and packed with bold flavors from juicy seared steak, crisp vegetables, and bright homemade chimichurri. Perfect for lunch or dinner, it’s a hearty yet refreshing salad that's put together in 30 minutes.
Ingredients
Method
- Preheat a large cast-iron skillet over medium-high heat.
- Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Add oil to the preheated skillet and carefully add the steak; cook, flipping occasionally, until deeply browned and an instant-read thermometer registers 120 degrees F (48.8 degrees C), 6 to 8 minutes per side. Transfer steak to a cutting board and cover with aluminum foil to rest for 10 minutes.
- Meanwhile, whisk together extra-virgin olive oil, parsley, cilantro, lemon juice, vinegar, garlic, honey, oregano, crushed red pepper, remaining 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
- Toss tomatoes, cucumbers, roasted red bell pepper, and red onion with 1/2 cup of the dressing in a large serving bowl.
- Slice rested steak against the grain and cut into 1-inch pieces; toss with salad and avocado. Drizzle with remaining 1/4 cup dressing before serving. Recipe developed by Isabelle Easter
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