Chimichurri Steak Salad
This chimichurri steak salad combines tender steak, crisp cucumbers, juicy cherry tomatoes, chickpeas, and crumbled feta, all tossed in a bright, garlicky chimichurri dressing made with fresh parsley and cilantro. It's a hearty, no-lettuce salad that's satisfying enough for a full meal.
Servings: 4
Ingredients
- 1 pound steak cooked and diced
- 1 bunch fresh parsley finely chopped
- 1 bunch fresh cilantro finely chopped
- 4 mini seedless cucumbers sliced
- 1 pint cherry tomatoes halved
- 1 15-ounce can chickpeas rinsed and drained
- ½ red onion thinly sliced
- ⅔ cup crumbled feta
Dressing
- ⅓ cup olive oil
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- ¼ teaspoon black pepper
- Juice from 1 lemon
Instructions
- In a small bowl, whisk together the olive oil, garlic, salt, oregano, red pepper flakes (if using), black pepper, and lemon juice until well combined.⅓ cup olive oil, 2 cloves garlic, ½ teaspoon salt, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes, ¼ teaspoon black pepper, Juice from 1 lemon
- In a large bowl, combine the steak, parsley, cilantro, cucumbers, cherry tomatoes, chickpeas, and red onion.1 pound steak, 1 bunch fresh parsley, 1 bunch fresh cilantro, 4 mini seedless cucumbers, 1 pint cherry tomatoes, 1 15-ounce can chickpeas, ½ red onion
- Pour the chimichurri dressing over the salad and toss until everything is evenly coated.
- Gently stir in the feta. Taste and adjust the seasoning, if needed. Serve immediately or let the salad sit for 10–15 minutes so the flavors can meld.⅔ cup crumbled feta
Notes
- Steak: I used my air fryer filet mignon recipe without the garlic butter so just the salt, garlic powder, onion powder and thyme
- Make it ahead: The chimichurri dressing keeps in a sealed jar in the fridge for up to a week. Make a double batch and use the extra as a sauce for grilled chicken or salmon.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors get better as it sits.
Nutrition
Serving: 1/4 recipe | Calories: 623kcal | Carbohydrates: 33g | Protein: 45g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 98mg | Sodium: 945mg | Potassium: 618mg | Fiber: 9g | Sugar: 9g