Argentine Chimichurri Steak Salad

Name: Argentine Chimichurri Steak Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Argentine
Ingredients: 1 1/4 lb Skirt Steak; 1 1/4 tsp Kosher Salt; 1/2 tsp Black Pepper; 1 cup Flat-Leaf Parsley, Finely Chopped; 2 tbsp Fresh Oregano, Finely Chopped; 3 cloves Garlic, Minced; 3 tbsp Red Wine Vinegar; 1/2 cup Extra-Virgin Olive Oil; 1/4 tsp Red Pepper Flakes; 2 Romaine Hearts, Chopped; 3 cups Baby Arugula; 1 1/2 cups Cherry Tomatoes, Halved; 1/2 small Red Onion, Thinly Sliced; 1 large Avocado, Sliced; 4 Lemon Wedges

Chimichurri steak salad with tomatoes, red onion, avocado, and lemon wedges

Gloria Morgan

Published: July 20, 2026

Categories: BBQ & Grilled Salads, BBQ & Grilling, Beef, South American, Gluten-Free

Tags: Summer, gluten-free, Low-Carb, Main Course, Argentine, Chimichurri, Steak Salad, Grilled Steak

Chimichurri Steak Salad

Grilled steak is sliced over crisp greens with tomatoes, red onion, and a bright parsley-oregano chimichurri.

Prep Time:20 minCook Time:10 minTotal Time:30 minServings:4Difficulty:Medium

This Argentine Chimichurri Steak Salad keeps the focus on hot grilled beef and a sharp, fresh herb sauce. Skirt steak cooks quickly, rests briefly, and slices into tender strips that sit well over sturdy greens.

The chimichurri is intentionally lively: parsley, oregano, garlic, red wine vinegar, olive oil, and a little chile flake. Spoon some over the steak while it rests so the juices mingle with the herbs, then use the rest as the dressing.

Tomatoes and red onion bring acidity and crunch without weighing the salad down. Romaine and arugula give the bowl enough structure for warm steak, while avocado adds richness that balances the vinegar.

Serve the salad as soon as the steak is sliced. The greens should stay crisp, the steak should still be warm, and the chimichurri should taste bright rather than cooked or muted.

Nutrition (per serving)

Calories:430 kcal

Protein:34 g

Carbs:9 g

Fat:30 g

Directions

1

Pat the skirt steak dry, then season both sides with 1 teaspoon kosher salt and the black pepper. Let it stand at room temperature while you prepare the chimichurri.
2

Stir the parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and remaining 1/4 teaspoon salt in a small bowl. Taste and adjust with a little more vinegar or salt if needed.
3

Heat a grill or grill pan over medium-high heat until very hot. Oil the grates lightly if needed.
4

Grill the steak for 3 to 5 minutes per side, depending on thickness, until deeply browned and the center reaches about 130°F for medium-rare.
5

Transfer the steak to a cutting board and spoon 2 tablespoons chimichurri over the top. Rest for 8 minutes so the juices settle.
6

Meanwhile, arrange the romaine, arugula, cherry tomatoes, red onion, and avocado on a large platter or in shallow bowls.
7

Slice the steak thinly across the grain. Lay the warm slices over the greens and spoon more chimichurri over the steak and vegetables.
8

Serve with lemon wedges and any remaining chimichurri on the side.

Ingredients

Skirt Steak:1 1/4 lb
Kosher Salt:1 1/4 tsp
Black Pepper:1/2 tsp
Flat-Leaf Parsley, Finely Chopped:1 cup
Fresh Oregano, Finely Chopped:2 tbsp
Garlic, Minced:3 cloves
Red Wine Vinegar:3 tbsp
Extra-Virgin Olive Oil:1/2 cup
Red Pepper Flakes:1/4 tsp
Romaine Hearts, Chopped:2
Baby Arugula:3 cups
Cherry Tomatoes, Halved:1 1/2 cups
Red Onion, Thinly Sliced:1/2 small
Avocado, Sliced:1 large
Lemon Wedges:4

Tips & Notes

Cutting across the grain is essential for skirt steak because the muscle fibers are long and visible.
If using flank steak, add 1 to 2 minutes per side and check the internal temperature.
For a less sharp onion bite, soak the sliced onion in cold water for 10 minutes and drain well.