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Flank Steak Salad with Chimichurri Dressing Recipe

Flank Steak Salad with Chimichurri Dressing Recipe


  • 1 large bunch fresh Italian parsley
  • 2 tablespoons fresh oregano leaves
  • 1 teaspoon chipotle hot pepper sauce
  • 1 1 1/2-pound flank steak
  • 8 ounces mixed baby greens
  • 1 12-ounce container marinated small fresh mozzarella balls,* drained

Recipe Preparation

  • Prepare barbecue (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.

  • Brush grill rack with oil. Sprinkle steak on both sides with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to work surface; let rest 5 minutes.

  • Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over.

  • Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.

Recipe by Jill Silverman Hough,Reviews Section

Flank Steak and Plum Salad with Creamy Chimichurri Dressing

  • 8 ounces beef flank steak
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 1 medium sweet onion, such as Vidalia or Maui, sliced horizontally into 1/2-inch-thick slices
  • 2 teaspoons olive oil
  • ¼ teaspoon freshly ground black pepper
  • 6 cups fresh mâche (lamb's lettuce) or baby greens
  • 4 ripe plums, pitted and cut into thin wedges
  • 1 recipe Creamy Chimichurri Dressing

Trim fat from meat. Sprinkle meat with cumin and salt. Brush onion slices on both sides with oil sprinkle with pepper. For a charcoal or gas grill, place meat and onion slices on the rack of a covered grill directly over medium-hot heat. Grill meat for 10 to 14 minutes for medium-rare to medium doneness (145°F to 160°F) and onion slices about 10 minutes or until tender, turning both meat and onion slices once halfway through grilling time. Let meat stand for 5 minutes. Thinly slice meat. Coarsely chop onion.

Place mâche in a large salad bowl or arrange on a large platter. Top with meat, onion, and plums. Drizzle with half of the Creamy Chimichurri Dressing. If desired, pass remaining dressing.

Nutrition Facts (Flank Steak and Plum Salad with Creamy Chimichurri Dressing)

Y&rsquoall, I have been so excited to share today&rsquos recipe with you. I think I made it like 2 weeks ago and have been dying to post it for Salad Week! In case you didn&rsquot know, this week is &ldquosalad week&rdquo where I post all things Salad! Monday was my 15 Minute Avocado Caprese Chicken Salad I hope you enjoyed it. And if you&rsquore not following me on Instagram or Pinterest make sure you are, because it&rsquos Salad Week over there too and I&rsquom sharing all the goods to get your waistline looking fantastic over the next couple of months.

After all, bikini season is right around the corner and abs are made in the kitchen. 🙂

Chimichurri Garden Steak Salad

Laura Evans from Utah’s Food Flirt and Utah Spicy Southern Sweet showed us how to make a delicious Chimichurri Garden Steak Salad recipe.

Chimichurri Garden Steak Salad

Grilling Steak Ingredients:

-Cooking Oil for grilling, or searing in Cast Iron Skillet.

Chimichurri Sauce Ingredients:

-1/4 cup fresh oregano or 2-3 teaspoons Mexican dried Oregano

-A squeeze of fresh lemon or lime juice, to taste

-1/2 tsp salt, plus more to taste

-1/2-2 tsp red pepper flakes (more or less to taste)

-1/2- 3/4 cup extra-virgin olive oil

-1 ear boiled, grilled/charred sweet corn, sliced off the cob (about 1 cup)

-1-2 cups colorful cherry and grape tomatoes, halved

-1/4 red onion thinly sliced

-1/4-1/2 cup bleu cheese, Feta, Goat, or Cojita Cheese

-1 recipe Chimichurri Sauce for steak

-1 recipe Creamy Cilantro House Dressing (optional)

For Serving:

Marinate Directions:

1.Marinate the steak: In a medium-size bowl, stir together ingredients for the marinade.

2.Place steak from the fridge in a large ziplock bag.

3.Pour marinade over the steak, seal the bag, and shake to coat. Let sit at room temperature for 30 minutes.

Chimichurri Sauce Blender Directions:

1.Combine all of the ingredients in the blender (or mini food processor), mix until you have a smooth sauce.

2.For a more rustic chimichurri, blend all the ingredients except the oil and then stir it in at the end.

Chimichurri Sauce Hand Method Directions:

1.Finely chop parsley, cilantro, oregano, onion, and garlic.

2.Add to a mixing bowl along with all remaining ingredients.

4.Taste and adjust red pepper flakes, salt, vinegar, or oregano to your taste

1.Remove steak from marinade. Place the steak on a large baking sheet. Pat dry. Season both sides generously with kosher salt and black pepper

2.Searing Steak in Cast Iron Skillet:

3.Heat the cast iron pan until hot about 5-8 minutes. Add 1/2 Tablespoon vegetable oil over medium-high heat, swirling to coat. Once the oil is hot, add steaks to the skillet.

4.Sear the steaks on the first side for 3-4 minutes until a brown crust has formed then flip and cook another 3-4 minutes.

5.Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).

6.The steak should be 130-135°F for medium-rare and 145°F for medium.

Grilling Steak:

1.When ready to grill, preheat a clean, oiled grill to medium-high heat. 2.Place the steak on the hot grill and grill for 4 to 5 minutes on each side, depending on your preference.

Rare internal temperature: 125-130 degrees Fahrenheit

Medium-rare internal temperature: 130-135 degrees Fahrenheit

Medium internal temperature: 145 degrees Fahrenheit

Finishing the Steak:

1.Transfer the steak to a large cutting board and cover it loosely with aluminum foil.

2.Let the steak rest for 5-10 minutes.

3.Cut the steak against the grain into thin slices.

Building the Salad:

1.To assemble the salad, place the mixed greens on a large platter, or large Baking Sheet.

2.Add the steak, corn, tomatoes, avocado, red onion, radish.

3.Drizzle with the desired amount of Chimichurri Sauce over steak.

4.Serve immediately with a side of more Chimichurri Sauce or Creamy Cilantro House Dressing.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


  • 1 pound of flank steak
  • Olive oil
  • Salt and pepper
  • 3 ears of corn, shucked
  • 1 red onion, cut into wedges
  • 1.5 cups of cherry tomatoes, halved
  • 1 avocado, sliced
  • 5 cups of Arugula or your favorite greens

Chimichurri Sauce (makes 1 cup)

  • 2 cloves of garlic, minced
  • 1 red jalapeno pepper, finely chopped
  • 1 small shallot, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 2 T flat leaf parsley, finely chopped
  • 1 T fresh oregano, finely chopped
  • 1/4 cup of red wine vinegar
  • 1/2 cup of olive oil
  • Salt and pepper to taste


  1. Make the chimichurri sauce: combine all ingredients up to olive oil. Stir well. Slowly whisk in the olive oil. Salt and pepper to taste. Set aside.
  2. Take flank steak out of the refrigerator and season with salt and pepper and brush with a little olive oil. Set aside. Preheat an outdoor grill or indoor grill pan to medium high. Grill the meat until it is medium-rare, about 5-7 minutes per side, depending on the size of the steak.
  3. Brush onion and corn with olive oil and place on grill next to meat. Grill until corn and onion are lightly charred. Remove from heat and set aside.
  4. When meat is done, place on cutting board and brush with 1 T of the chimichurri sauce. Let rest for 5 minutes before slicing. Slice into thin slices, cutting across the grain.
  5. Slice the onions and cut the corn off from the cob. Place arugula or your favorite

Keywords: Dinner, Gluten-Free, Meat, Steak, Summer, Grilling

California Steak Salad with Chimichurri Dressing

A paleo California Steak Salad loaded up with flame broiled onions, arugula, avocado, asparagus, burned Steak and shrouded in fiery Chimichurri Dressing. Crisp, light, high in protein and freakin flavorful! You need this!

This plate of mixed greens is loaded up with rich avocado, roasted red onions, barbecued aspagagus (cuz everything is better on the flame broil), and crisp diverse cherry tomatoes to give this dish a fly of shading. Be that as it may, the kicker is the flame broiled flank steak finished with fiery crisp chimichurri dressing.

I ensure you'll be breathing in this serving of mixed greens … it will vanish in minutes of being put before yo face! Furthermore, guess what? That is immaculate alright! This plate of mixed greens has an incredible 36 grams of protein a serving and is stacked with supplements!

On a side note. Flame broiling onions can be quite dubious. I have unquestionably lost a considerable amount of onion cuts down the flame broil grind chasm. One of my traps to keep the onions in class while on the flame broil is to cut the onions in 1″ rings WITH THE SKIN ON. The skin goes about as a rubberband to keep every one of those onions cuts together so they flame broil consummately as opposed to sliding down those meshes. Another tip … quit moving those onions around. Put them on the barbecue and disregard them! The more you move them the more they break apart individuals. Give them a chance to cook a strong 4-5 minutes at that point flip them. I ensure you'll get the outcomes you need!

Flank Steak with Basil Dressing (Cook's Country)

Here's how ours turned out

Our local PBS station runs Cook's Country on Saturday afternoons, and I frequently watch it, especially if I am doing the laundry while Tom watches college football.

Last Saturday, this recipe looked so good, I thought we should try it, and it did not disappoint!

Super easy to make. Tom seasoned and grilled the steak. I made the basil dressing.

Grilled Flank Steak with Basil Dressing

Cook's Country says: For a grilled flank steak with a char-kissed exterior and a perfectly cooked interior, we had to revisit the idea of the marinade. A wet marinade is the enemy of good browning. On top of that, the test kitchen has proven that marinades barely penetrate the surface of meat. But since salt and sugar (when applied far enough in advance) do dissolve and penetrate deep into the meat, we skipped the marinade and simply seasoned our steak with salt, sugar, and pepper. To cook this wedge-shaped cut to the same internal temperature from end to end, we set up our grill with a cooler side and a hotter side. After briefly grilling the entire steak on the hotter side, we positioned the steak so that the thinner portion was over the cooler side of grill to save it from overcooking. And finally, we made a vinaigrette of olive oil, basil, lemon, honey, garlic, and pepper that we drizzled over the perfectly grilled steak.

We season this steak with sugar in addition to salt and pepper to help promote browning during the relatively short cooking time.

  • 1 (2-pound) flank steak, trimmed
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup extra-virgin olive oil
  • ¼ cup chopped fresh basil
  • 1 shallot, minced
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper

1. For the steak: Pat steak dry with paper towels and sprinkle with sugar, salt, and pepper. Transfer steak to plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.

2. For the basil dressing: Whisk all ingredients in bowl until well combined set aside.

3. Preheat the Grill on high until hot. Clean and oil cooking grate. Place steak on hotter side of grill and cook (covered if using gas) until browned on both sides, about 2 minutes per side. Flip steak again and rotate so that thin end is over cooler side of grill and thick end remains over hotter side. Continue to cook (covered if using gas), flipping steak every 2 minutes, until thick end of steak registers 125 degrees (for medium-rare) or 130 degrees (for medium), 2 to 6 minutes longer.

Tom's way: 2 minutes per side, flipped 2 times for a total of 8 minutes, then 1 minute per side, bringing total cooking time to 10 minutes.

4. Transfer steak to a cutting board, tent with aluminum foil, and let rest for 10 minutes. Cut into narrow strips on the bias (across the grain).

5. Transfer steak to a shallow platter and pour dressing over the top.

  • 1 cup packed flat-leaf parsley leaves
  • 5 tablespoons extra-virgin olive oil, divided
  • 1/4 cup white vinegar
  • 1 small clove garlic, chopped
  • ¾ teaspoon salt, divided
  • 1 pound flank steak, trimmed
  • 2 hearts of romaine or 2 small heads
  • 1 large bell pepper, quartered
  • 1 small red onion, sliced 1/2 inch thick

Puree parsley, 1 tablespoon oil, vinegar, garlic and 1/4 teaspoon salt in a blender. Pat 1 tablespoon of the mixture on each side of steak. Put the steak on a plate, cover and refrigerate at least 1 hour and up to 24 hours. Add 3 tablespoons oil to the herb mixture remaining in the blender pulse to blend. Transfer to a bowl, cover and refrigerate if not using right away.

Twenty minutes before you are ready to grill, preheat grill to medium-high.

Cut each heart (or head) of romaine in half lengthwise, leaving the root end intact. Brush lettuce, bell pepper and onion with the remaining 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt. Sprinkle the steak with remaining 1/4 teaspoon salt. Let the dressing come to room temperature if necessary while you grill.

Take the steak, lettuce, bell pepper and onion out to the grill. Oil the grill rack (see Tip). Put everything on the grill, placing the steak on the hottest part. Grill the steak, turning once, until desired doneness, 6 to 8 minutes per side for medium. Grill the pepper and onion, turning occasionally, until charred and tender, about 10 minutes total. Grill the lettuce, turning once, until lightly charred, about 2 minutes per side.

Let the steak rest on a clean cutting board for 5 minutes, then thinly slice against the grain. Chop the bell pepper and onion. Divide the lettuce, steak, pepper and onion among 4 plates. Drizzle with the reserved dressing.

Make Ahead Tip: Prepare through Step 1 up to 1 day ahead.

Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Make chimichurri dressing: In a food processor, whirl all ingredients except for chipotles until minced. Transfer to a small bowl and stir in chipotles.

Prepare steak and salad: Rub steak and zucchini with oil, then sprinkle with 1 tsp. each salt and pepper. Let stand at room temperature 30 minutes. Meanwhile, heat a grill to high (450° to 550°).

Grill steak, turning once, 6 to 8 minutes total for medium-rare. Transfer to a board, tent loosely with foil, and let rest 5 minutes. Meanwhile, grill zucchini and bell peppers, turning occasionally, until grill marks appear on zucchini (4 minutes) and bell peppers are blackened (about 10 minutes).

Put bell peppers in a bowl and cover. When cool enough to handle, peel, stem, seed, and dice. Slice steak diagonally across the grain into thin strips, then cut pieces in half. Cut zucchini in half on a diagonal.

Toss lettuce in a bowl with half the dressing, then divide among plates. Divide zucchini, bell peppers, steak, and avocado slices among plates, then drizzle remaining chimichurri on top. Garnish with radishes and season with more salt and pepper to taste.

*Silverskin is the thin, shiny connective tissue on the outside of the meat that gets stringy when it cooks. Remove it with a sharp knife, or ask a butcher to do it.

What is chimichurri sauce made with?

Most of the chimichurri recipes that I scoured before I made this flank steak salad were made with parsley, not cilantro.

Can you swap out the cilantro for parsley in the chimichurri recipe below? Sure! I’m not a huge fan of the flavor of fresh parsley so using cilantro made more sense to me here. Use what you like!

And you can skip the yogurt too. Yogurt isn’t usually included as an ingredient in chimichurri.

But for this salad, the yogurt gave this sauce/dressing a creamy consistency which I really loved. However, if you eat dairy-free, leave the yogurt out of this recipe. The sauce will be a little looser and a little more oily, but it will still be delicious.

This chimichurri steak and potato salad itself is a cinch to pull together, especially since it takes less than 10 minutes to grill flank steak. But the dressing is really what makes it pretty darn spectacular.

Throw in some grilled potatoes and sweet summer corn, my new favorite way to prepare my favorite carbs, along with a handful of fresh string beans, and dinner is done in under 30 minutes.

This salad hits on all of the important food groups – veggies, carbs, protein, and healthy fats – so you simply cannot go wrong here. And any leftovers you may have make for excellent repeat meals.

Leftovers of the chimichurri sauce can be used up on basically anything: grilled, sauteed, or roast chicken, salmon, tacos, or even as a dip for quesadillas! The chimichurri will stay fresh in the fridge for 2 to 3 days so you can definitely get another couple of meals out of it.