Seared Steak Salad with Chimichurri Dressing – A Flavor-Packed Power Bowl
I’ve been leaning into power bowls lately – something hearty but light, bold yet balanced. That’s how Seared Steak Salad with Chimichurri Dressing came to life. It’s all the savory satisfaction of a steak dinner, blended with fresh, crisp veggies and a bright, herby sauce that ties it together beautifully.
Why I Love This Dish
This salad checks so many boxes. You get juicy, seared steak that’s full of flavor. You get crunchy cucumber and tomatoes that bring freshness. Creamy avocado softens the bite. Blanched or grilled asparagus adds texture. And then you drizzle homemade chimichurri – so vibrant and garlicky – over everything. It feels sophisticated, but it really isn’t fancy.
What Makes It Work
- Marinating in wine or beer – This isn’t just about flavor – you’re also tenderizing the steak, making each bite melt-in-your-mouth delicious.
- Searing the steak – That golden crust adds deep savory flavor. Let it rest so juices stay locked in.
- Chimichurri magic – Fresh parsley, garlic, chili, vinegar, and olive oil come together to make a punchy sauce.
- Veggie variety – I love the color, crunch, and nutrient balance of tomatoes, cucumber, asparagus, and avocado.
- Texture and temperature – Warm steak with cool salad creates a satisfying contrast.
Flexible, Weeknight-Friendly, and Crowd-Worthy
This salad is unbelievably easy to adapt! Make the steak ahead and slice it cold if you want a quick lunch later in the week. Need a vegetarian version? Swap steak for grilled tofu or tempeh, then use the chimichurri to elevate it. Hosting barbecue? Double the chimichurri – it’s brilliant with chicken or shrimp too.
How I Serve It
Serve this over a bed of greens or on its own if you’re skipping the carbs. Drizzle extra chimichurri on top – or serve it on the side – for people to add more. It’s gorgeous on a platter and perfect for a sit-down dinner or buffet-style spread.
🔥 Pro Tip:
Use a heavy skillet (cast iron is best) so you get that perfect sear. And don’t skip the rest time – the meat needs at least 5-7 minutes to stay juicy.
Seared Steak Salad with Chimichurri Dressing
Ingredients
Salad Ingredients
- 2 sirloin steaks
- Roasted asparagus
- Roasted red onion rings
- Lilak / Romaine lettuce
- Avocado sliced
- Cherry tomatoes halved
Chimichurri Dressing
- 1 garlic clove minced
- 1 cup fresh cilantro finely chopped
- 2 tbsp red wine vinegar
- 1 tbsp lime juice
- 3 tbsp olive oil
- 1/4 tsp smoked paprika
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
-
Marinate the Steak:
Place the sirloin steak in a ziplock bag with a splash of red wine or beer (either works well as a marinade).
Seal the bag and refrigerate for at least a few hours, preferably overnight for maximum flavor and tenderness.
-
Make the Chimichurri Dressing:
In a small bowl or blender, combine the ingredients for the dressing. Stir or blend until well combined. Set aside.
-
Prepare the Vegetables:
Roast the asparagus and red onion rings at 400°F (200°C) for 20–25 minutes, until tender and slightly caramelized.
Wash and dry the lilak lettuce (or your greens of choice). Tear into bite-sized pieces.
Slice the avocado and halve the cherry tomatoes.
-
Cook the Steak:
Season both sides generously with salt and pepper.
Heat a skillet or grill pan over medium-high heat with a little oil.
Sear the steak for 3–4 minutes per side for medium-rare, or to your preferred doneness.
Let the steak rest for 5–10 minutes before slicing thinly against the grain.
-
Assemble the Salad:
On a large serving platter or individual plates, layer the salad ingredients. Drizzle chimichurri dressing generously over everything.
-
Serve:
Serve immediately while the steak is warm.
Optional: add an extra squeeze of lime or a sprinkle of flaky salt on top.
A spoonful of chimichurri brings bold, herby flavor to this vibrant seared steak salad with avocado, tomatoes, and grilled asparagus.
