This Chimichurri Steak Chopped Salad is a bold, herbaceous, and incredibly satisfying meal that comes together in under 30 minutes. Juicy flat iron steak is sliced and tossed with white beans, cucumbers, cherry tomatoes, bell pepper, and red onion in a vibrant homemade chimichurri dressing that doubles as both a marinade and a sauce.
It is a high protein no-lettuce salad that works great as a filling weeknight dinner or an impressive meal prep lunch for the whole week! Looking for another high protein, no lettuce salad? Try this Three Bean Chopped Cobb Salad.
Make-ahead
Minimal prep
Quick Look: Chimichurri Steak Chopped Salad
- ⏱️ Prep Time: 15 minutes
- 👩🍳 Cook Time: 12 minutes
- 🕖 Total Time: 27 minutes
- 🥩 Servings: 4 servings
- ⚡️ Calories: 348 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Cook steak, prepare dressing, and mix everything together
- 🛒 Main Ingredients: Steak, White Beans, Homemade Chimichurri Dressing
- ⭐️ Difficulty: Very easy to follow!
Why You’ll Love This Recipe
- High protein, no lettuce salad – Steak and white beans make this a very hearty salad that is sure to keep you full for hours.
- Homemade chimichurri dressing – Find out how easy it is to make your own chimichurri dressing with this recipe!
- Non boring meal prep option – Meal prepped lunches don’t have to be bland. This recipe is packed with flavor, making it a work day lunch you will actually look forward to!
- Use leftover steak – save time and use up those leftovers by substituting freshly made steak for leftover cubed steak in this refreshing salad
For another tasty and filling salad to try for meal prep, try this Mediterranean Orzo Salad.
What is chimichurri?
Chimichurri is a classic Argentinian herb sauce made with fresh parsley, garlic, red wine vinegar, olive oil, and red pepper flakes. It is bright, tangy, and slightly garlicky and is traditionally served with grilled steak. In this recipe it is used as both the marinade for the steak and the dressing for the whole salad, making it the backbone of the entire dish.
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make this delicious Chimichurri Steak Chopped Salad. For a full list of ingredients, see the full recipe.
- Flat iron steak – a flavorful and affordable cut that stays tender and juicy when cooked quickly over high heat. It is a great choice for salads because it does not need to be marinated for long and slices beautifully. If you cannot find flat iron steak, flank steak or skirt steak are great substitutes. Always slice steak against the grain for the most tender result.
- White beans – adds extra protein, fiber and smooth creamy texture to this hearty salad
- Cucumbers – I like using english or persian cucumber for the smaller seeds
- Cherry tomatoes – I love the little punch of sweetness that cherry tomatoes add
- Bell Pepper – adds more flavor and crunch to this salad
- Garlic – you can use 1-3 cloves depending on how garlicky you want your chimichurri to be
- Parsley – the base of the herby flavor for chimichurri, also gives texture to the dressing
Want to try another delicious salad with white beans? Try this White Bean Grinder Salad.
How to make This Chimichurri Steak Chopped Salad
Step 1: Season flat iron steak generously on all sides with kosher salt and cook.
Step 2: Blend chimichurri dressing ingredients until smooth and evenly combined.
Step 3: Cut cooled steak into bite sized cubes*. Pour white beans, cucumbers, cherry tomatoes, bell pepper, and cubed steak into a mixing bowl.
Step 4: Pour dressing over the ingredients in the bowl and toss everything to combine completely. Serve immediately or chill in and serve chilled.
*Look at the direction the muscle fibers run in the cooked steak and cut perpendicular to them at a slight angle. Slicing with the grain makes the steak tough and chewy. Slicing against the grain shortens the muscle fibers and makes each bite tender.
Mad’s Expert Tips for the Best Chimichurri Steak Chopped Salad 🥩
- Always slice the steak against the grain. This is the most important tip for tender steak in a salad. Look at which way the fibers run and cut across them at a slight angle for the most tender bites.
- Let the steak rest before slicing. Give the steak at least 5 minutes to rest after cooking. Slicing too soon will let all the juices run out and the meat will be drier.
- Make a big batch of chimichurri. The chimichurri in this recipe is used as both the dressing and can double as a sauce for the steak. Make extra and store it in the fridge for up to a week to use on other proteins, grains, or vegetables.
- This salad gets better the next day. The beans and vegetables absorb the chimichurri dressing as they sit in the fridge. For the best flavor, make it ahead and let it chill for at least an hour before serving.
For another hearty salad to try, check out this Italian Chopped Salad.
Recipe FAQs
What cut of steak is best for this salad?
Flat iron steak is used in this recipe because it is flavorful, affordable, and cooks quickly. Flank steak or skirt steak are great alternatives. Always slice against the grain for the most tender result.
Can I use a different protein instead of steak?
Yes! Grilled chicken, shrimp, or salmon all work great with the chimichurri dressing. You can also leave the protein out entirely and add an extra can of beans for a vegetarian version.
How long does chimichurri steak salad last in the fridge?
Store in an airtight container in the fridge for up to 4 days. The flavors actually get better as it sits. Just note the steak is best within the first 2 days.
Can I make the chimichurri ahead of time?
Yes! Chimichurri keeps in the fridge in an airtight jar for up to one week. The flavors develop and get even better after a day. Make a big batch and use it all week.
Storage
Store in an airtight container in the fridge for up to 4 days. The flavors actually get better as it sits. The steak is usually best within the first 2 days though.
Other delicious Hearty salads
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Chimichurri Steak Chopped Salad (High Protein, No Lettuce)
Ingredients
Salad Ingredients
- 16 oz raw flat iron steak
- 1 15oz can white beans – drained and rinsed
- 1 ½ cups diced cucumbers – I like using english or persian cucumber for the smaller seeds
- 1 ½ cups cherry tomatoes – cut into quarters
- 1 bell pepper – seeded and diced
- Fresh parsley for garnish
Chimichurri Dressing Ingredients
- ⅓ cup fresh parsley leaves – packed
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1-3 fresh peeled garlic cloves – depending on how garlicky you like your chimichurri
- ½ tsp kosher salt
- ¼ tsp crushed red pepper flakes
Instructions
- Season flat iron steak generously on all sides with kosher salt. Heat a heavy bottom stainless steel skillet or cast iron skillet over medium heat. Place the steak in the skillet and cook for about 6 minutes on each side depending on thickness. I like to cook mine to exactly 130 degrees Fahrenheit then place it on a cutting board to rest.
- Allow the steak to rest for at least 5 minutes while you prepare the dressing. Blend parsley, olive oil, red wine vinegar, garlic, salt and red pepper flakes with a blender or immersion blender until smooth and evenly combined.
- Cut cooled steak into bite sized cubes. Pour white beans, cucumbers, cherry tomatoes, bell pepper, and cubed steak into a mixing bowl.
- Pour dressing over the ingredients in the bowl and toss everything to combine completely. Garnish with fresh parsley and add some flakey sea salt to taste
- Serve immediately or chill in the refrigerator, toss to refresh and serve chilled.
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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