Fire up the grill this summer and make this bold and flavourful Steak Salad with Chimichurri Vinaigrette! This recipe uses chimichurri as a marinade for the steak as well as for the vinaigrette dressing, so the steak and salad have tons of flavour. Serve this up for Father’s Day or any other summer occasion and enjoy!
What Is Chimichurri — And Why We’re Using It Two Ways
Chimichurri is a vibrant, herb-packed sauce from Argentina traditionally made with fresh parsley, garlic, olive oil, and a touch of chili. It’s herbaceous, punchy, and can brighten any recipe, which is the perfect accompaniment to a perfectly grilled steak!
In this recipe, we are making the most of chimichurri by using it two ways. First, the bulk of it is used as a marinade for the steak. The bold, garlicky herb flavour soaks right into the meat and makes every bite incredibly fragrant and delicious. Chimichurri is a natural partner for beef since it’s very flavourful and complements the richness of the steak beautifully. The remaining third gets whisked into a simple vinaigrette that ties the whole salad together.
One important tip: when using chimichurri as a marinade, do not add vinegar. Vinegar is acidic, and while it’s great in the dressing, using it in the marinade can break down the muscle fibres in the steak and leave you with a tougher, less enjoyable texture.
The Perfect Summer Recipe for Every Occasion
This steak salad was practically made for summer entertaining. It’s fresh and vibrant enough to feel like a proper salad, yet hearty and satisfying enough to be the star of the table. And since the chimichurri does double duty, the steak and salad feel cohesive rather than like two separate things thrown together.
This will be your go-to recipe for the summer season since the steak can marinate overnight, which means most of the work is done ahead of time, making this a genuinely easy recipe to serve for a crowd. It is an ideal recipe for Father’s Day (a grilled steak salad dad will actually be excited about!), Canada Day celebrations, long weekend BBQs, or any warm evening when you want something impressive without spending all day in the kitchen.
Pick up all the ingredients you need to make this recipe including fresh herbs, quality steaks, romaine, cherry tomatoes, and more from your local Langley Farm Market. With multiple locations across the Lower Mainland, it’s your one-stop-shop for fresh, quality ingredients all summer long!
Get the Recipe: Steak Salad with Chimichurri Vinaigrette
Steak Salad with Chimichurri Vinaigrette
Ingredients
For the Chimichurri Base:
- 3 cloves garlic peeled, whole
- 1 bunch cilantro
- 1 bunch Italian parsley
- 1 tablespoon dried oregano
- 2 teaspoons dried chili flake optional
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¾ cup extra virgin olive oil
For the Vinaigrette:
- 1/3 of the chimichurri base from above
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
For the Steak and Salad:
- 2 New York striploin steaks 5 oz each
- 1 head romaine lettuce cut into 1-inch pieces
- 1 cup cherry tomatoes halved
Instructions
- Add all the chimichurri base ingredients to a food processor and pulse until the herbs are finely chopped and the chimichurri is almost fully smooth. Pour 1/3 of the chimichurri into a jar and set aside.
- Place the steaks into a shallow baking dish and pour the remaining 2/3 of the chimichurri over the steaks. Toss to coat on all sides, then cover and place in the refrigerator to marinate for at least 4 hours, or overnight.
- Add the red wine vinegar and olive oil to the jar of chimichurri and mix to combine. Set aside for later. If enjoying the same day, leave at room temperature. If enjoying the following day, refrigerate.
- Remove the steaks from the refrigerator and use a spatula to remove the chimichurri from the steaks. This will avoid burning on the grill. Let the steaks rest at room temperature for 30 minutes.
- Heat a grill to 400 degrees F. Once hot, add the steaks and grill for 4 to 5 minutes per side for medium-rare, or until your preferred doneness. Once cooked, remove the steaks from the grill and let rest for 10 minutes at room temperature before slicing into 1-centimetre-thick slices.
- To serve, place the romaine lettuce on a large serving platter and top with the halved cherry tomatoes and the sliced steak. Drizzle over the chimichurri vinaigrette and serve immediately. Enjoy!
Notes
Nutrition
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