If I’m having salad for dinner it needs to be hearty, fresh, and flavorful. This Chimichurri Steak Salad with Grilled Vegetables is just that. It’s got juicy, tender flank steak over a bed of crunchy arugula and plenty of fresh summer vegetables that get charred up on the grill and drizzled with balsamic and a zesty chimichurri sauce.
Table of Contents
About this Salad
We’ve entered the heart of grilling season and I am taking full advantage. Whether its burgers, chicken, corn, veggies, pizza, or fish, if we can light up the grill to cook it, I am doing it.
This Chimichurri Steak Salad with Grilled Vegetables takes your outdoor cooking game to the next level. The perfectly seared steak on top of a bed of perfectly seasoned grilled zucchini and summer corn with crunchy arugula as a base. It also includes bright, juicy tomatoes that are also their freshest during grilling season.
All drizzled with a herby chimichurri sauce that’s equally fresh as it is zesty. This Chimichurri Steak Salad is fancy enough to be served at your next summer dinner party, but easy enough to be enjoy with your family around your table as a flavorful weeknight meal.
Looking for more grilling recipes?! Also check out this Grilled Vegetable Salad, these Roasted Veggie and Sausage Kabobs, or this Oklahoma Onion Burger for your next summer cookout!
Recipe Ingredients
For the salad:
- Arugula - Our base for this Chimichurri Steak Salad. Arugula has a slightly bitter and bright taste that pairs well with juicy, savory steak.
- Beef Sirloin Steaks - Sirloin is a leaner cut of meat that when cooked hot and fast on the grill, has a bold and beefy flavor.
- Veggies - I used corn, zucchini, and tomatoes to highlight the freshness of summer produce.
- Olive oil - This will be drizzled on the elements we are cooking on the grill to help them caramelize.
For the Chimichurri:
- Cilantro & Thyme - Fresh herbs are the heart of a chimichurri sauce. If you don't like cilantro, swap it out for parsley.
- Balsamic Glaze - Balsamic isn't a classic chimichurri ingredient, but it sweetens up a bit which goes great with the bitter arugula in this salad.
- Red Wine Vinegar - Gives a tangy, acidic flavor that rounds out our sauce. Apple cider vinegar or white wine vinegar are also solid options.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. For the chimichurri sauce, combine all sauce ingredients (olive oil, red wine vinegar, cilantro, thyme, salt + pepper, balsamic glaze) in a mason jar and shake until combined.
2. Prepare the grill ingredients: Cut the zucchinis in half, shuck the corn, and slice the baguette in half. Use a silicon brush to brush the prepared ingredients as well as the sirloin with half the olive oil and season with salt and pepper to taste.
3. Place corn and zucchini on a hot grill and cook for 15-20 minutes turning consistently until grill marks appear and vegetables are tender. Sear the seasoned beef sirloin to your desired doneness (about 2-4 minutes on each side). Place the baguette on the grill with the inside face down when vegetables have 5 minutes left to cook.
4. Assemble the salad while the veggies and meat are on the grill. Toss arugula with remaining olive oil and parmesan cheese. Add a drizzle of balsamic glaze here too.
5. Halve cherry tomatoes, dice grilled zucchini, shred corn off of the cob and add to the arugula.
6. Then, slice the sirloin into strips. Add to the salad and drizzle with chimicurri. Toss and enjoy!
Recipe FAQs
This salad is best served fresh. If you plan to meal prep it, or store it for left overs keep the grilled veggies and steak separate from the lettuce and separate from the chimichurri sauce. Building your salad just before enjoying ensures the best texture.
Chimichurri is an uncooked sauce, typically with a parsley or cilantro base, often put on top of grilled meat as we do in this salad.
Chimichurri is actually best served at room temperature. Especially served on a warm piece of meat, cold chimichurri would take away from the dish.
Chimichurri stays great in the fridge for multiple days. Use any extra chimichurri sauce on chicken, in scrambled eggs, or on a sandwich.
I highly recommend the Ninja Foodi indoor grill if you don’t have a real grill, but you can also totally make this salad without a grill at all. For the steak, pan sear on a skillet over medium-high heat for 3-4 minutes per side depending on desired doneness. I suggest doing the veggies oven-roasted, covered in olive oil and baked at 425°F for 25-30 minutes.
More Recipes You'll Love
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Recipe
Chimichurri Steak Salad with Grilled Vegetables
Equipment
- Grill
- silicon brush
- Chef's Knife
- Cutting Board
- Salad bowl
- Tongs
- Mason jar
Ingredients
For the salad
- 4 cups arugula, (1 package)
- 2 beef sirloin steaks, (~6oz each)
- 4 ears corn on the cob
- 2 zucchini squash
- 10 oz cherry tomatoes, (1 carton)
- ½ cup shredded parmesan
- ¼ cup olive oil, divided
- ¼ cup balsamic glaze
For the chimichurri sauce
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- ½ cup fresh cilantro, finely diced
- 2 tbsp fresh thyme leaves
- 1 tbsp balsamic glaze
- salt & pepper, to taste
Instructions
- For the chimichurri sauce, combine all sauce ingredients (olive oil, red wine vinegar, cilantro, thyme, salt + pepper, balsamic glaze) in a mason jar and shake until combined.
- Prepare the grill ingredients: Cut the zucchinis in half, shuck the corn, and slice the baguette in half. Brush the prepared ingredients as well as the sirloin with half the olive oil and season with salt and pepper to taste.
- Place corn and zucchini on a hot grill and cook for 15-20 minutes turning consistently until grill marks appear and vegetables are tender. Sear the seasoned beef sirloin to your desired doneness (about 2-4 minutes on each side).
- Place the halved baguette on the grill with the inside face down when vegetables have 5 minutes left to cook.
- Assemble the salad while the veggies and meat are on the grill. Toss arugula with remaining olive oil and parmesan cheese. Add a drizzle of balsamic glaze here too.
- Halve cherry tomatoes, dice grilled zucchini, shred corn off of the cob, and slice sirloin into strips.
- Layer the cut ingredients and top your salad with chimichurri sauce. Toss together before serving and ensure everything is bite sized to get it all in one forkful!
Nutrition
Notes
- 120°F rare
- 130°F medium rare
- 140°F medium
- 150°F medium well
- 160°F+ well done
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Sarah c says
Love the summer herbs and anything grilled. This is amazing!!!
Courtney Solek says
such a delicious summer barbecue recipe! Be sure to chop the steak finely so you get some in every bite 🥳
Charlotte says
This is an incredibly fresh summer salad. My family loved all the flavors in this dish, my personal favorite was the zucchini. This is the perfect salad to bring to any gathering or to have for dinner!
Sydney Van Acker says
I'm that weirdo who thinks cilantro tastes like soap. BUT I made the chimichuri with parsley and instead and O.M.G. paired with the steak, it's amazing!
Ashton says
Delicious - I added some Mediterranean Feta from Kroger because I love Feta. Can’t wait to make again.
Kristen says
Such a great summer salad! I cooked everything on the stove using a cast iron skillet blistered the tomatoes in the pan after cooking the steak- highly recommend. Such an easy and delicious meal!