Name: Ultimate Steak Chimichurri Salad
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: ⅓ Cup Olive Oil; ¼ Cup Cilantro (chopped⁣); ¼ Cup Parsley (chopped⁣); 3 Cloves Garlic (minced⁣); 1 Lemon (juiced ⁣); 1 Teaspoon Oregano; ½ Teaspoon Red Pepper Flakes; ½ Teaspoon Salt; ¼ Teaspoon Black Pepper; 1 ½ Pounds Steak (cooked as desired (we used ribeye)⁣); 6 Persian Cucumbers (chopped⁣); 2 Cups Cherry Tomatoes (halved⁣); 1 Can Garbanzo Beans (drained & rinsed⁣); ½ Red Onion (sliced thinly); ½ Cup Parmsan Cheese (freshly shaved)

If you’re looking for a salad that is hearty enough to actually be a meal, this Ultimate Steak Chimichurri Salad is the one. Juicy, seared ribeye is tossed with crisp Persian cucumbers, cherry tomatoes, garbanzo beans, red onion, and shaved parmesan, then coated in a bold, herby chimichurri that doubles as the dressing. It’s packed with protein and fiber, comes together in about 30 minutes, and — bonus — it only gets better as it sits, making it a dream for meal prep.

An oval platter of salad with grilled steak pieces, cherry tomatoes, cucumber, chickpeas, red onion, herbs, and cheese, served with a metal serving spoon and fork on a tiled surface next to a checkered cloth.

Friends, this one has been a long time coming. I teamed up with my dear friend Hunter over at @healthwithhunter to bring you what I can only describe as the ULTIMATE salad situation, and I think you are going to absolutely love it. Hunter is my go-to for healthy food swaps and tips, and together, we created something that feels indulgent but is actually really nourishing — a win-win if you ask me.

Here’s what I love most about this salad: there’s no lettuce. I know that might sound strange for a salad, but hear me out. Because there’s no lettuce, this salad doesn’t get soggy — not after a few hours, not even after a few days in the fridge. In fact, the longer it sits, the more the chimichurri soaks into everything and the more flavorful it gets. If you’re someone who likes to meal prep lunches for the week, this is one to save and add to your regular rotation.

And, the chimichurri deserves it’s own moment. It’s made with olive oil, fresh cilantro, fresh parsley, garlic, lemon juice, oregano, and a pinch of red pepper flakes — and it comes together in about five minutes flat. It’s bright, herby, and garlicky. Be prepared to want to put it on absolutely everything. The steak gets seared in a cast-iron skillet, which gives it that beautiful, golden crust on the outside while keeping it tender on the inside. I love using ribeye for this recipe because of how flavorful and juicy it is, but honestly, any steak you love will work. Once it rests and gets cubed, it’s tossed right into the salad with everything else, and that’s it — dinner is done.

A top-down view of fresh ingredients on a counter, including raw steak, cherry tomatoes, cucumbers, chickpeas, red onion slices, lemon, garlic, parsley, cilantro, olive oil, shaved parmesan, and seasoning bowls. — To make this salad, you’ll need olive oil, cilantro, parsley, garlic, lemon, dried oregano, red pepper flakes, salt, pepper, steak, cucumbers, cherry tomatoes, garbanzo beans, red onion, and parmesan cheese.

Overhead view of a table with chopped parsley, halved lemon, chickpeas, olive oil, cherry tomatoes, red onion, spices, and a bowl of herb dressing with a spoon, arranged on a tiled surface. — To make this salad, you’ll need olive oil, cilantro, parsley, garlic, lemon, dried oregano, red pepper flakes, salt, pepper, steak, cucumbers, cherry tomatoes, garbanzo beans, red onion, and parmesan cheese.

What You Need to Make This Ultimate Steak Chimichurri Salad

For the Chimichurri

Olive Oil: Use a good quality extra virgin olive oil here — since it’s being used raw, the flavor really does come through.
Fresh Cilantro: Cilantro gives the chimichurri a distinct, vibrant flavor that ties everything together. If you’re in the cilantro-tastes-like-soap camp, you can use all parsley instead!
Fresh Parsley: Flat-leaf parsley is the backbone of a great chimichurri. Fresh is essential here — dried parsley won’t give you the same bright, herby flavor.
Garlic: Fresh garlic is a must for chimichurri, and it adds a punchy depth of flavor that you simply can’t replicate with garlic powder.
Lemon: Lemon brightens up the chimichurri and balances out the richness of the olive oil and steak.
Dried Oregano: A classic chimichurri ingredient. Just a little bit adds an earthy, slightly savory note that rounds out all of the fresh herb flavor.
Red Pepper Flakes: This gives the chimichurri a gentle heat without making it too spicy. Feel free to add a bit more if you like things on the spicier side!
Salt & Black Pepper: Simple seasoning that ties the whole chimichurri together. Taste as you go and adjust to your liking.

For the Salad

Steak: We used ribeye, which is rich and flavorful and works great here. That said, flank steak, skirt steak, or sirloin all work well too. Season it generously with salt and pepper before searing.
Persian Cucumbers: Persian cucumbers are small, crisp, and have a thin skin, which means they stay crunchy and don’t release too much water. If you can’t find Persian cucumbers, an English cucumber works as a great substitute.
Cherry Tomatoes: Cherry tomatoes add a juicy pop of sweetness to every bite. I like using a mix of red and yellow cherry tomatoes for a little color, but any variety you have on hand works!
Garbanzo Beans: Garbanzo beans (aka chickpeas!) add a hearty, nutty element to this salad and pack it with fiber and plant-based protein.
Red Onion: Red onion adds a sharp, slightly spicy bite that pairs nicely with the chimichurri. If you find raw red onion a bit strong, you can soak the slices in cold water for 10 minutes before adding them to mellow out the flavor.
Parmesan Cheese: Parmesan adds a salty, nutty richness to this salad that takes it completely over the top. I recommend buying a block and shaving it yourself for the best flavor, but pre-shaved works in a pinch!

Two seared steaks cooking in a black skillet, surrounded by bowls of herbs, grated cheese, cherry tomatoes, cucumber, and fresh cilantro on a light-colored countertop. — Once the pan is very hot — and you’ll know it’s ready when it just barely starts to smoke — add the steak. Leave it completely undisturbed for three minutes, then flip it over and cook for another three minutes on the other side.

How to Make This Easy Steak Chimichurri Salad

To make this salad, start by preparing the chimichurri. Add the olive oil, cilantro, parsley, minced garlic, lemon juice, oregano, red pepper flakes, salt, and black pepper to a small bowl and mix until everything is fully combined. Taste and adjust the seasoning as needed, then set it aside.

Next, cook the steak. Season both sides generously with salt and pepper. Heat a cast-iron skillet over medium-high heat. Once the pan is very hot — and you’ll know it’s ready when it just barely starts to smoke — add the steak. Leave it completely undisturbed for three minutes, then flip it over and cook for another three minutes on the other side. Remove the steak from the heat and allow it to rest for a full 10 minutes before cutting into it. (This step is important — resting the steak allows the juices to redistribute, so you end up with a perfectly tender, juicy bite every time.) Once it has rested, cut the steak into cubes.

A bowl filled with chopped cherry tomatoes, cucumber, red onion, chickpeas, and shaved parmesan cheese, surrounded by more vegetables, a bowl of dressing, and kitchen utensils on a tiled surface. — *Finally, assemble the salad. Add the chopped Persian cucumbers, halved cherry tomatoes, drained garbanzo beans, thinly sliced red onion, and shaved parmesan to a large bowl.*

A bowl of salad with grilled steak cubes, cherry tomatoes, cucumber, red onion, chickpeas, and herbs being served with utensils; fresh parsley and a bowl of dressing are nearby. — *Finally, assemble the salad. Add the chopped Persian cucumbers, halved cherry tomatoes, drained garbanzo beans, thinly sliced red onion, and shaved parmesan to a large bowl.*

Finally, assemble the salad. Add the chopped Persian cucumbers, halved cherry tomatoes, drained garbanzo beans, thinly sliced red onion, and shaved parmesan to a large bowl. Pour the chimichurri on top and toss well to coat. Add the cubed steak and toss again. Plate, serve, and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!