This chimichurri steak salad combines tender steak, crispy potatoes, juicy tomatoes, fresh corn, roasted asparagus, grilled red onion, and a bright chimichurri sauce for a satisfying main-course salad.
This post was originally published on August 7, 2018.
This chimichurri steak salad is a hearty, flavor-packed meal that leaves no one walking away hungry. With a mix of vegetables, crispy potatoes, and seasoned steak, it works perfectly as a family-friendly dinner entrée rather than a simple side.
As with other filling salads—like buffalo chicken avocado salad, crispy chickpea Italian chopped salad, or an easy healthy Asian chicken salad—this recipe focuses on substance and bold flavors so a salad can be the main event.
If you ever find yourself hungry shortly after a light salad, this one solves that problem. It’s built to be both filling and delicious: tender slices of top sirloin, roasted baby potatoes for crunch, charred vegetables for depth, and a vibrant chimichurri that ties everything together.
Chimichurri is a South American sauce made from parsley, olive oil, garlic, vinegar and red pepper flakes. It’s herb-forward, bright, and slightly spicy—an ideal companion for grilled beef and roasted vegetables.
One favorite touch in this salad is the crispy mini gold potatoes. Roasted until golden and fork-tender, they add a comforting, starchy element that complements the steak. While the potatoes roast, you can prep the steak, grill the onion, and roast the asparagus so everything comes together quickly.
What’s In This Chimichurri Steak Salad
- tender sirloin steak
- crispy gold potatoes
- tomatoes
- fresh corn cut off the cob
- grilled asparagus
- grilled red onion
- chimichurri sauce
What Is Chimichurri?
Chimichurri is a fresh, uncooked sauce of parsley, cilantro (optional), garlic, red wine vinegar, olive oil, and a pinch of red pepper flakes. It adds bright herbiness and a touch of heat that pairs beautifully with grilled meats and roasted vegetables.
For this salad, chimichurri is combined with lemon juice and spooned over the finished ingredients, bringing everything to life without overpowering the natural flavors.
The recipe is straightforward and fast to assemble. Roast the potatoes and corn, make the chimichurri, sear the steak, quickly char the red onion, roast the asparagus, then slice and toss everything together with arugula and a squeeze of lemon. Despite the number of steps, each one is simple and the results are well worth it.
This salad is family-friendly; for picky eaters you can serve the components deconstructed so each person can assemble their own plate. Extra corn on the cob or additional potatoes make it easy to customize portions for growing appetites.
Kids and adults alike tend to enjoy the contrast of textures here: juicy steak, crisp-tender asparagus, roasted potatoes, and the bright green chimichurri. It comes together in about an hour, and most of that time is hands-off while things roast or rest.
The steps are simple: roast the potatoes and corn, mix the chimichurri, sear and rest the steak, char the onion, roast the asparagus briefly, then combine arugula, potatoes, asparagus, corn, onion, tomatoes and sliced steak. Toss with chimichurri and a squeeze of lemon, then serve.
More Main Course Salads
If you enjoy main-course salads, try other hearty options that balance protein and vegetables for a complete meal. Here are a few ideas to explore for family dinners:
- Steak and Vegetable Salad With Creamy Lemon Vinaigrette — a family-friendly take on a Niçoise-style salad.
- Italian Chopped Salad With Crispy Roasted Chickpeas — a summer-ready chopped salad with seasoned chickpeas, mozzarella, salami and fresh vegetables.
- Thai Peanut Chicken Noodle Salad — rice noodles, juicy chicken, crisp vegetables and a creamy peanut dressing.
- Juicy Buffalo Chicken Avocado Salad — buffalo-spiced chicken with avocado, tomatoes and crunchy romaine.
- Easy and Healthy Asian Chicken Salad — a quick, veggie-forward salad with edamame, cabbage, pineapple and tender chicken.
Chimichurri Steak and Vegetable Salad
30 minutes
30 minutes
1 hour
This chimichurri steak salad has tender steak, crispy potatoes, tomatoes, fresh corn, asparagus, grilled red onion, and a delicious chimichurri sauce.
Ingredients
- 1 lb top sirloin steak
- 1 lb mini gold potatoes, tossed in olive oil, salt and pepper
- 1 lb asparagus, trimmed, tossed in olive oil, salt and pepper
- 2 ears of corn
- ½ container cherry tomatoes, halved
- ½ red onion, thick round slices
- Arugula
- 1 lemon, halved
chimichurri dressing
- 1 cup parsley, chopped
- ¼ cup cilantro, chopped (optional)
- 3 tbsp red wine vinegar
- 1 garlic clove, minced
- ⅓ cup olive oil
- ½ tsp salt
- ¼ tsp red pepper flakes
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Toss the seasoned potatoes with olive oil, salt and pepper; roast for about 30 minutes until browned and fork-tender.
- Add the corn to the sheet pan, wetting the husk first if using; roast alongside the potatoes.
- Combine parsley, cilantro, red wine vinegar, garlic, olive oil, salt and red pepper flakes in a bowl or jar. Chill the chimichurri while you cook.
- Heat a skillet or grill pan over medium-high with a light drizzle of oil.
- Pat the sirloin dry and season generously with salt and pepper.
- Sear the steak in the hot pan until it reaches your desired doneness; use a thermometer if helpful. Remove and let rest.
- Place thick slices of red onion on the hot pan to get char marks, then drain briefly on a paper towel.
- Check the corn; if it’s steamed and cooked through, remove it from the oven. If not, return briefly.
- Add the asparagus to the sheet pan and roast 5–7 minutes until fork-tender.
- Slice the rested steak into bite-size pieces.
- Carefully cut the corn kernels from the cob.
- In a large bowl combine arugula, potatoes, asparagus, corn, grilled red onion, tomatoes and steak.
- Toss with spoonfuls of chimichurri and a squeeze of lemon juice to taste.
- Serve immediately.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 460
Total Fat: 28g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 19g
Cholesterol: 70mg
Sodium: 447mg
Carbohydrates: 29g
Fiber: 5g
Sugar: 4g
Protein: 26g
This information comes from online calculators and is an estimate.