Looking for a salad that actually eats like a meal? This NY Strip Chimichurri Steak Salad combines tender sliced steak, crisp greens, and a bold, garlicky chimichurri sauce for the perfect balance of hearty and refreshing. Fresh, vibrant, and packed with steakhouse flavor, it’s an easy way to elevate lunch or dinner any night of the week.
Salad Ingredients
- 2 cups arugula
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
Chimichurri Sauce Ingredients
- 1 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
Directions
- Season the NY Strip steak with salt and pepper. Cook to your preferred doneness, then let the steak rest before slicing. In a large bowl, combine the arugula, cherry tomatoes, cucumber, red onion, and feta cheese.
- For the chimichurri, finely chop the parsley and oregano, then mix with olive oil, red wine vinegar, garlic, red pepper flakes, and salt until combined. If you prefer a smoother sauce, pulse everything a few times in a food processor—just don’t over-blend.
- Top the salad with sliced steak and spoon the chimichurri sauce over everything before serving.
Pro Tips:
- Let your steak rest for 5–10 minutes before slicing to keep it juicy and tender.
- Want even more flavor? Marinate the steak in a few spoonfuls of chimichurri before cooking.
Fresh, savory, and loaded with bold herb flavor, this NY Strip Chimichurri Steak Salad is proof that salads never have to be boring.