Chimichurri Steak Chopped Salad (High Protein, No Lettuce)

final dish of chimichurri steak salad in a bowl with a spoon

Chimichurri Steak Chopped Salad (High Protein, No Lettuce)

Course Lunch, Lunch/Dinner

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 348kcal

Author Madeline Tague

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.

Notes

- 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.

Nutrition