Grilled Argentine Steak Salad
Elevate your salad game with this vibrant and hearty Grilled Argentine Steak Salad, a perfect fusion of bold South American flavors and fresh, wholesome ingredients. Tender skirt or flank steak is marinated in a zesty, herb-packed chimichurri sauce made with garlic, parsley, oregano, red pepper flakes, and red wine vinegar, then grilled to perfection for smoky, succulent slices. Nestled atop a bed of crisp mixed greens, juicy cherry tomatoes, creamy avocado, and tangy red onion, this salad offers the perfect balance of textures and tastes. Whether you’re seeking a light yet satisfying dinner or an impressive dish for guests, this 30-minute steak salad recipe is quick, nutritious, and bursting with flavor—a true celebration of Argentine cuisine.
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Recipe Information
Ingredients
- 1 pound Skirt steak (or flank steak)
- 4 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 3 Garlic cloves, minced
- 1 cup Fresh parsley, finely chopped
- 2 tablespoons Fresh oregano, finely chopped
- 0.5 teaspoons Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 5 cups Mixed greens
- 1 cup Cherry tomatoes, halved
- 0.5 Red onion, thinly sliced
- 1 Avocado, sliced
Instructions
In a small bowl, whisk together 3 tablespoons of olive oil, red wine vinegar, minced garlic, chopped parsley, oregano, red pepper flakes, salt, and black pepper to make the chimichurri sauce.
Reserve half of the chimichurri sauce for dressing the salad and use the remaining half as a marinade for the steak.
Place the steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it is well-coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the steak from the marinade and discard any excess. Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes. Then slice it thinly against the grain.
In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, and avocado slices.
Top the salad with the sliced steak and drizzle with the reserved chimichurri sauce.
Toss gently to coat and serve immediately.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 9.9 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 5562 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
