This chimichurri steak salad has tender steak, crispy potatoes, tomatoes, fresh corn, asparagus, grilled red onion, and a delicious chimichurri sauce.
It’s the perfect family friendly dinner salad that’s a main course and not just a side salad. Just like this buffalo chicken avocado salad, crispy chickpea Italian chop salad and healthy asian chicken salad.
This post was originally published on 08/07/2018.
This chimichurri salad wins an award for most awesome salad ever. It has so much going on, no one will be hungry after eating this.
Don’t you hate when you have salad for dinner but an hour later you are still hungry? So you wind up snacking.
I eat all the carbs, so when I’m faced with a salad for dinner it has to be down right delicious, hearty and filling.
When a salad is my main entree I try to pack a lot of substance in it and a lot of flavor.
And what has more flavor that chimichurri sauce, I ask you? If you’ve never had chimichurri then you are in for a treat! It’s fresh and herby and just a tad bit spicy.
One of my favorite things in this salad is the crispy whole potatoes. It’s the perfect compliment to the tender steak! A quick trip to the oven is all they need while you prep everything else.
What’s In This Chimichurri Steak Salad
- tender sirloin steak
- crispy gold potatoes
- fresh corn off the cob
- grilled asparagus
- grilled red onion
- chimichurri sauce
What Is Chimichurri?
Chimichurri is a South American sauce made up of parsley, olive oil, garlic, vinegar and chili flakes. It goes really well on grilled meat!
And if you love chimichurri you should try out this chimichurri steak recipe, it’s the kind of meal you can pair with anything.
This chimichurri steak salad comes together so fast, despite the instructions – sometimes I feel like I over detail my instructions, but I’d rather give you more information than not enough.
Since steak and chimichurri are like peanut butter and jelly, this salad stars a mouth watering top sirloin and a fresh and vibrant homemade chimichurri sauce, which is super easy to make.
I can honestly say that this fills us up!
My kids enjoy this one – i just deconstruct everything so it’s portioned out on their plates instead of in salad form.
You can even toss in some extra corn on the cob for them.
They are pretty funny, the things I think they won’t like they wind up loving and the things I think they will love it’s usually one does and the other doesn’t.
Does this happen in your house too?
Overall they are good eaters, they are both tall, very active children so they eat a lot. It’s amazing what they can pack in those tiny little bodies!
This salad has a lot of steps but they are super simple. The joys of preparing home-cooked, from scratch meals you know?
More Main Course Salads
If you are looking for more main course salad recipes this is a great place to start! Here are some of my favorite family friendly main course salad recipes.
- Steak and Vegetable Salad With Creamy Lemon Vinaigrette – this salad is really similar to a nicoise salad, it has a lot of the same ingredients but is much more family friendly
- Italian Chopped Salad With Crispy Roasted Chickpeas – The perfect summer salad, served with crispy seasoned chickpeas, mozzarella cheese, salami, pepperoncinis, carrots, pepperoni, cucumber, red onion and tomato.
- Thai Peanut Chicken Noodle Salad – juicy chicken, rice noodles, shredded carrots, bell peppers, broccoli florets, green onion, cabbage, peanuts and the yummiest homemade creamy peanut sauce
- Juicy Buffalo Chicken Avocado Salad – Juicy chicken breast covered in buffalo sauce and served with tomatoes, avocado, carrots, celery and crunchy romaine
- Easy and Healthy Asian Chicken Salad – A super easy asian chicken salad recipe filled with carrots, cabbage, pineapple, cucumber, green onion, romaine, edamame, peanuts and tender chicken
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Chimichurri Steak and Vegetable Salad
- 1 lb top sirloin steak
- 1 lb mini gold potatoes + tossed in olive oil salt and pepper
- 1 lb asparagus trimmed + tossed in olive oil, salt and pepper
- 2 corn on the cobs
- 1/2 container cherry tomatoes halved
- 1/2 red onion thick round slices
- 1 lemon halved
- 1 c parsley chopped
- 1/4 c cilantro chopped
- 3 tbsp red wine vinegar
- 1 garlic clove minced
- 1/3 c olive oil
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- Preheat oven to 425
- Line a baking sheet with parchment paper
- Add the seasoned potatoes to the baking sheet and baking for 30 minutes, keeping an eye on it, once they are browned and fork tender, they’ll be ready
- Also add the corn on the cob, making sure to saturate the husk with water prior to placing in the oven
- Combine all of the chimichurri dressing in a bowl or mason jar, shaking to combine, put it in the fridge
- Heat a fry pan or grill pan over medium/high heat with a light drizzle of oil
- Pat the sirloin dry with a paper towel and season generously with salt and pepper
- Put the steak on the grill pan and cook until desired doneness is reached, a digital thermometer can also be inserted while cooking to help achieve desired temperature
- Remove the steak from the heat and let it sit
- Add to the grill pan the thick slices of red onion to do a partial cook on them and get char marks, remove these to a paper towel to drain any oil off
- Remove the sheet pan from the oven if you haven’t already, take the corn out of the oven – check to make sure it’s steamed and cooked, if not it can go back in but it should be done by now
- Add the seasoned asparagus pieces to the sheet pan and return to the oven until fork tender, about 5-7 minutes
- Cut up the steak into bite size pieces
- Cut the corn off the cob (very carefully)
- In a large bowl add the arugula, potatoes, asparagus, corn, red onion, tomatoes and steak
- Toss it around with some spoonfuls of the chimichurri sauce and the lemon juice