California Chimichurri Steak Salad with Avocado and Black Beans
Ingredients
Method
- In a food processor, combine the parsley, cilantro, garlic, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper. Pulse until the herbs and garlic are finely chopped but not a paste, scraping down the sides as needed.
- With the motor running on low, slowly drizzle in the extra-virgin olive oil until the sauce is well combined and emulsified. Taste and adjust salt or vinegar if needed. Set aside at room temperature.
- Pat the steak dry with paper towels. Season generously on both sides with the kosher salt and black pepper.
- Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers. Carefully place the steak in the hot skillet.
- Sear the steak for 3 to 5 minutes per side for medium-rare (internal temperature 130 to 135 degrees F), or until your desired doneness. Avoid moving the steak too much to develop a good crust.
- Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5 to 10 minutes. Then slice against the grain into thin strips.
- In a large bowl, gently toss together the mixed greens, cherry tomatoes, diced cucumber, sliced red onion, diced avocado, corn, and black beans.
- Divide the salad mixture evenly among 4 serving bowls.
- Top each bowl with slices of the rested steak. Drizzle generously with the chimichurri sauce and serve right away.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Chimichurri Steak Salad
It’s 90 degrees, you’re starving, and the last thing you want is to turn on the oven. But you also want steak something hearty that actually feels like a meal. Enter this chimichurri steak salad.
I’ve been making some version of this for years, and it always hits that sweet spot between fresh and satisfying. The steak is juicy and crusted on the outside, the chimichurri is bright and garlicky, and the salad itself is loaded with creamy avocado, sweet corn, and black beans. It’s basically a California summer on a plate.
And the best part? It comes together in about 40 minutes. Most of that is hands-off time while the steak rests. So you get a dinner that feels impressive like something you’d order at a trendy spot without breaking a sweat.
Let’s dive into what makes this work.
Key Ingredients for Chimichurri Steak Salad
This chimichurri steak salad is all about contrasts. You’ve got warm, savory steak against cool, crisp greens. Rich avocado next to tangy chimichurri. Sweet corn balancing the bite of red onion. Every forkful is different, and that’s the whole point.
Here’s what you’ll need to pull it off. And I’ve got a few notes on each so you don’t end up with a sad, watery salad.
- Sirloin steak – About an inch thick. Sirloin is lean but still tender if you cook it right. Flank or skirt steak work too, but sirloin is my go-to for this grilled steak salad because it slices beautifully.
- Fresh parsley and cilantro – These are the heart of the chimichurri sauce recipe. Don’t skimp on the herbs. Packed leaves, not loosely tossed.
- Garlic – Three cloves. Fresh, not jarred. Trust me on this.
- Red wine vinegar – Gives the chimichurri that bright tang. If you only have white wine vinegar, that works too.
- Extra-virgin olive oil – Use a good one here. It’s the backbone of the dressing, and cheap oil will taste like… cheap oil.
- Mixed greens – Spring mix or arugula. Arugula adds a peppery kick that plays well with the chimichurri.
- Cherry tomatoes, cucumber, red onion – For crunch, color, and acidity.
- Hass avocado – California-grown if you can find them. Creamy and buttery.
- Corn and black beans – Sweet and earthy. They make this salad substantial enough for a main course.
How to Make Chimichurri Sauce
This is where the magic happens. A good chimichurri is more than just chopped herbs in oil. It’s balanced, bright, and a little bit punchy. And honestly, once you’ve made it from scratch, you’ll never buy bottled dressing again.
Here’s the method I use every time.
Start with the herbs. You want a half cup of packed parsley leaves and a quarter cup of packed cilantro. Don’t measure loosely really pack them in. Toss them into a food processor with three peeled garlic cloves, two tablespoons of red wine vinegar, half a teaspoon of dried oregano, a quarter teaspoon of red pepper flakes, and a half teaspoon each of salt and pepper.
Pulse until everything is finely chopped but not a paste. You want texture. Little flecks of green and garlic. Scrape down the sides once or twice.
Then, with the motor running on low, slowly drizzle in that half cup of olive oil. Watch it emulsify into a gorgeous, vibrant green sauce. Taste it. If it needs more salt or a touch more vinegar, adjust now.
Here’s the pro tip: Let the chimichurri sit at room temperature for at least 30 minutes before serving. The garlic mellows, the oregano rehydrates, and everything melds together. It’s worth the wait.
How to Cook the Steak Perfectly
This is the part that makes people nervous. But I promise, nailing a steak for this chimichurri steak salad is easier than you think. You just need a hot pan, a little patience, and a thermometer if you have one.
Start by patting your sirloin steak dry with paper towels. This is non-negotiable moisture is the enemy of a good sear. Season generously on both sides with kosher salt and black pepper.
Heat a tablespoon of olive oil in a large cast-iron skillet over medium-high heat until it shimmers. Carefully lay the steak in the pan. You should hear a satisfying sizzle. If you don’t, the pan isn’t hot enough.
Sear for 3 to 5 minutes per side for medium-rare. That’s an internal temperature of 130 to 135 degrees F. If you don’t have a thermometer, look for a golden-brown crust and a little give when you press the center it should feel like the fleshy part of your palm when you touch your thumb and pinky together.
Avoid moving the steak around. Let it sit and develop that crust. That’s where the flavor lives.
Once it’s done, transfer the steak to a cutting board and tent it loosely with foil. Let it rest for a full 5 to 10 minutes. I know it’s tempting to slice right into it, but resting is what keeps those juices inside instead of pooling on your cutting board.
After resting, slice against the grain into thin strips. Cutting against the grain shortens the muscle fibers, making each bite tender. Look for the lines running through the steak and slice perpendicular to them.
Assemble the Salad Bowl
Now the fun part. This is where everything comes together into that beautiful, colorful bowl you’ve been picturing.
In a large bowl, gently toss together the mixed greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced avocado, corn kernels, and black beans. Be gentle with the avocado you want nice chunks, not mush.
Divide the salad mixture evenly among four serving bowls. Top each with slices of the rested steak. Drizzle generously with the chimichurri sauce. And I mean generously. Don’t be shy.
Serve right away. The steak is best warm, and the greens stay crisp. If you’re making this for a crowd, keep the steak and dressing separate until the last minute so nothing gets soggy.
Storage & Leftovers
This chimichurri steak salad is at its best fresh, but leftovers can still be great if you handle them right.
The chimichurri sauce keeps beautifully in an airtight container in the fridge for up to 5 days. It’s fantastic on eggs, roasted vegetables, or even as a marinade for chicken later in the week.
Cooked steak can be refrigerated separately for 3 to 4 days. Just slice it before storing so it’s ready to go. When you’re ready to eat, you can enjoy it cold on a salad or quickly reheat it in a hot skillet for about a minute per side.
The dressed salad itself doesn’t store well the greens wilt and the avocado browns. So if you’re meal prepping, keep the components separate. Store the greens, veggies, steak, and chimichurri in individual containers, then assemble when you’re ready to eat.
Frequently Asked Questions
I hope this chimichurri steak salad becomes a regular in your summer rotation. It’s one of those recipes that feels special but doesn’t demand much from you. And honestly, that’s my favorite kind of dinner.
If you make it, I’d love to hear how it turned out. And if you’re looking for more inspiration, come find me on Pinterest I’m always pinning fresh, bold recipes like this one. Follow along here for more ideas.
Source: Nutritional Information
Is chimichurri served hot or cold?
Chimichurri is traditionally served at room temperature. I recommend letting it sit for at least 30 minutes after making it so the flavors meld. You can refrigerate it, but let it come back to room temp before drizzling over your chimichurri steak salad for the best texture and flavor.
Can I make chimichurri sauce ahead?
Absolutely. You can make the chimichurri up to 5 days in advance and store it in an airtight container in the fridge. Just bring it to room temperature and give it a good stir before using. The flavor actually gets better as it sits, so this is a great make-ahead move for your chimichurri steak salad.
