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This Steak Salad with Creamy Chimichurri Dressing is crisp, herby, and satisfying without feeling heavy. Quick-seared steak, tender greens, and a bright yogurt-based herb dressing come together in this beautiful salad that tastes as good as it looks. I love to pair this salad with my homemade crispy french fries. The salad and fries combo is perfection, let me know what you think!
Some days call for a nourishing salad for dinner, and this is the recipe I reach for. The kale and steak are hearty, while the herby yogurt dressing, citrus, and cucumber keep it feeling fresh– the perfect balance, in my opinion. What I love most is that the kale holds up so well the next day that the leftovers taste just as good as the first. If you love fresh, herby recipes like I do, try my grilled lamb chops with chimichurri, pea pesto pasta with brown butter scallops, or green gazpacho. I hope you love them too!
Ingredients You’ll Need for Steak Salad with Creamy Chimichurri Dressing
Skirt Steak or Flank Steak – I love this cut because it cooks quickly. Be sure to slice the steak thin and against the grain for tender pieces.
Kale – My favorite leafy green for a filling salad. Plus, it holds up so well to thick dressings.
Cara Cara Orange – Add sweetness and acidity, balancing the savory steak and salty feta. You can also use navel oranges.
Greek Yogurt – This is the creamy base of the chimichurri dressing, adding freshness and lightness.
Parsley and Cilantro – The herbs that create the bright chimichurri flavor.
For the rest of the ingredients, please refer to the recipe index card below!
Quick Tips for the Best Steak Salad with Creamy Chimichurri Dressing
Use very high heat for the steak. Skirt steak and flank steak are thin cuts of meat that don’t require a long cook time. A properly heated skillet helps create a deep brown crust.
Don’t overcook the steak. This cut of meat can become tough and unpleasant to eat if overcooked.
Swap the greens. Arugula or spinach can replace kale for a more tender green option.
Make-Ahead & Storage
Make-Ahead:
The pickled onions and creamy chimichurri dressing can be made up to 3 days in advance and stored in airtight containers in the refrigerator.
Storage:
Store leftover salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and add just before serving.
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Creamy chimichurri dressing:
Pickled Onions
Add the red wine vinegar, honey, salt and ½ cup of water to a small pot and bring to a simmer. Remove from the heat and add the onions to the hot liquid. Let them steep completely submerged until the liquid cools. Pour everything into an airtight container and chill in the refrigerator for at least 30 minutes. The longer the onions sit, the better they become.
Dressing
In a food processor, add the parsley leaves, cilantro leaves, garlic, Greek yogurt, lemon juice, olive oil, and salt. Pulse until the dressing comes together and the herbs are finely chopped, about 1 minute. Pour the dressing into a jar and chill in the refrigerator until ready to use.
Salad Assembly
Make the steak. Pat the steak dry and season generously with salt and pepper on all sides. Set a large skillet over high heat. Let the pan get ripping hot. Add about a teaspoon of oil. Lay the steak on one side, pressing it down to make sure the entire surface is in contact with the hot pan. Sear for 1½ minutes and then flip and sear for another 1½ minutes for a medium-doneness steak.
Remove the steak from the pan and let it rest on a cutting board for about 5 minutes. Slice it up and set aside.
Now, assemble the salad. In a large bowl, add the kale and tear it into bite-sized pieces. Pour in a ¼ cup of dressing and a pinch of salt. Use your hands to massage the kale, which helps soften and season it.
To the massaged kale, add the little gems, pickled onions, cucumbers, orange slices, pistachios, feta cheese, and sliced steak. Drizzle the dressing on top to your liking. Toss the salad until everything is coated in that chimichurri dressing. Serve immediately.
Quick Tips
Use very high heat for the steak. Skirt steak and flank steak are thin cuts of meat that don’t require a long cook time. A properly heated skillet helps create a deep brown crust.
Swap the greens. Arugula or spinach can replace kale for a more tender green option.
Make-Ahead:
The pickled onions and creamy chimichurri dressing can be made up to 3 days in advance and stored in airtight containers in the refrigerator.
Storage:
Store leftover salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and add just before serving.
Calories: 530kcal | Carbohydrates: 50g | Protein: 27g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 3173mg | Potassium: 1843mg | Fiber: 13g | Sugar: 25g | Vitamin A: 42815IU | Vitamin C: 177mg | Calcium: 727mg | Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
