Fresh, colorful, and flavorful – this quick & healthy Chimichurri Steak Salad is a feast for both the eyes and the tastebuds!
Our chimichurri steak salad is inspired by the “farmer’s plates” you’ll often find at South American restaurants – hearty platters of meat, rice, eggs, and fixings. And of course, topped with chimichurri which is a staple on every table!
just love how this steak salad turned out – an absolutely gorgeous array of color on the plate. Every single component tastes fantastic on their own, or mix them all together for an explosion of flavor on the palate.
Once the grill is nice and hot, sear steaks on both sides, then move to a part of the grill that is less hot (if using charcoal like us). If using a propane grill, turn the heat down slightly.
Our steaks were about 1 1/2″ thick, so after searing, we covered and cooked on low heat for about 10 minutes. This gave us a perfect medium doneness.
If your steaks are thinner, or if you prefer more or less done than our medium, you’ll want to adjust your cooking time accordingly.
When steaks finish cooking, remove from grill and allow to rest for at least 10 minutes.