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Chimichurri Steak Salad Recipe

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4.3 from 6 reviews

This Chimichurri Steak Salad combines perfectly seared and roasted strip steak with a vibrant homemade chimichurri sauce, fresh arugula, charred corn, and crumbly cotija cheese. The steak is first seared in butter and fresh oregano for a flavorful crust, then finished in the oven to your desired doneness. The chimichurri dressing made from fresh herbs, garlic, olive oil, and red wine vinegar adds bright, tangy notes complementing the richness of the steak. The salad is a fresh, flavorful, and satisfying meal perfect for any occasion.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Steak

  • 1 1/2 pounds strip steak (at least 1.5 inch thickness)
  • Salt and pepper, to taste
  • 2 sprigs fresh oregano
  • 2 tablespoons salted butter

Chimichurri Sauce

  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 2 tablespoons fresh oregano
  • 4 cloves garlic
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon honey

Salad

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 6 cups baby arugula
  • 1/4-1/3 cup cotija cheese
  • 2 ears charred corn (charred on grill or griddle)
  • Pinch salt

Instructions

  1. Preheat the oven: Set your oven to 425°F. Grease a roasting rack and place a tray underneath to catch drippings.
  2. Season the steak: Generously season both sides of the strip steak with salt and pepper ensuring an even coating.
  3. Sear the steak: Heat a large cast iron skillet over high heat. Add butter and fresh oregano, allowing the butter to melt completely. Place the steak carefully in the pan and sear for 1 minute on each side to create an even char. Also sear the steak’s edges to seal in juices and flavor.
  4. Roast the steak: Transfer the seared steak to the roasting rack. Insert an internal temperature probe horizontally into the steak. Roast in the oven until the internal temperature reads 135°F for medium-rare, 140°F for medium, or 145°F for medium-well.
  5. Rest the steak: Remove the steak from the oven and let it rest for at least 15 minutes to allow juices to redistribute before slicing.
  6. Prepare the chimichurri sauce: In a blender, pulse parsley, cilantro, fresh oregano, garlic, olive oil, red wine vinegar, salt, black pepper, red pepper flakes, and honey until just blended to retain a fresh texture.
  7. Make the salad dressing: Set aside 2 tablespoons of the chimichurri sauce. Mix it with additional red wine vinegar and olive oil to create a dressing for the salad.
  8. Assemble the salad: Toss baby arugula with the chimichurri dressing along with half the cotija cheese and half the charred corn. Layer sliced steak over the salad, then top with remaining cotija cheese, corn, and spoon the remaining chimichurri sauce on top.

Notes

  • Use a cast iron skillet for the best sear and flavor development on the steak.
  • Make sure to rest the steak after cooking to keep it juicy and tender.
  • Char the corn on a grill or griddle for a smoky addition to the salad.
  • Adjust red pepper flakes in chimichurri to control heat level.
  • The internal temperature probe ensures your steak reaches perfect doneness.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Argentinian

Find it online: https://monicarecipes.com/chimichurri-steak-salad-recipe/