Chopped Steak Salad with Chimichurri Dressing

This quick Chopped Chimichurri Steak Salad is a fresh, high-protein summer dish featuring grilled steak, mini cucumbers, cherry tomatoes, creamy avocado, red onion, and a bright homemade chimichurri dressing. It’s a no-lettuce salad that stays crisp for hours, comes together in under 30 minutes, and works beautifully for weeknight dinners, meal prep, or summer gatherings.

Chopped Chimichurri Steak Salad

This chopped steak salad is a summer favorite because it’s colorful, satisfying, and full of bold flavor. Grilled steak is cut into slices or cubes and tossed with diced mini cucumbers, halved cherry tomatoes, sliced avocado, and thinly sliced red onion. A zesty chimichurri made from fresh parsley, garlic, red wine vinegar, lemon juice, olive oil, and a touch of red pepper flakes dresses the salad and ties the ingredients together. Because there’s no lettuce, the salad keeps its texture and can be prepared ahead—just wait to add the avocado until right before serving.

How to Make Chopped Chimichurri Steak Salad

If you’re unsure of doneness, an instant-read thermometer takes the guesswork out of cooking steak. Remember the meat will gain a few degrees while resting. Follow the step-by-step instructions below for best results.

1. Season the steak generously with kosher salt and freshly ground black pepper. Let it sit at room temperature for 20–30 minutes so it cooks evenly.
2. Make the chimichurri in a small food processor or by chopping: combine parsley, garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the sauce is smooth but still has some texture.
3. Cook the steak on a hot grill, grill pan, or cast-iron skillet over medium-high heat. For medium-rare, grill 5–6 minutes per side depending on thickness. For medium, add 1–2 minutes per side. Use an instant-read thermometer to check doneness if desired.
4. Rest and slice the steak on a cutting board for 5–10 minutes. Slice thinly against the grain or cut into bite-sized cubes for the chopped salad.
5. Assemble the salad in a large bowl: combine diced mini cucumbers, halved cherry tomatoes, sliced red onion, and a pinch of salt. Toss with about half the chimichurri. Add the sliced steak and the remaining chimichurri, then gently fold in sliced avocado just before serving.

Variations

• Protein swaps: Use grilled chicken or shrimp instead of steak.
• Vegetable swaps: Substitute an English cucumber or remove seeds from a regular cucumber before dicing. Swap shallot for red onion if preferred.
• Herbs: Try a mix of parsley and cilantro for a different herbal profile.
• Cheese: Sprinkle crumbled feta or cotija for salty richness.
• More fiber: Add chickpeas or white beans to boost fiber and bulk.
• If you want greens: Fold in arugula or romaine for a more traditional leafy salad.

Meal Prep and Storage Tips

• Meal prep: Prepare everything except avocado and dressing, or dress the vegetables and store the steak separately. Add avocado and any remaining chimichurri right before serving.
• Storage: Stored in an airtight container, this salad keeps well in the refrigerator for up to 2 days. Expect the vegetables to release some liquid as they sit; drain any excess before serving or serve at room temperature for 20–30 minutes to take the chill off.

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