Chimichurri Steak Salad (Viral Recipe)
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If you’re looking for a salad that’s actually satisfying, this chimichurri steak salad is it. Juicy steak, crisp veggies, chickpeas, feta and a homemade chimichurri dressing come together in a fresh, flavor-packed meal that’s ready in under 30 minutes.
This chimichurri steak salad went viral for a reason and the moment I made my own version I completely understood why. Tender chopped steak, chickpeas, crunchy cucumbers, cherry tomatoes, and crumbled feta, all tossed in a bold, herby chimichurri dressing that coats every single ingredient. It is the kind of salad that does not feel like a salad at all.
Chimichurri is a classic Argentine sauce traditionally served alongside grilled meats, and it is one of my favorite flavor combinations! Instead of serving it on the side, I turn it into the dressing itself so every single bite is coated in that bright, garlicky flavor. The chickpeas were my non-negotiable addition. They add plant-based protein, fiber, and enough heartiness to make this an actual meal.
Table of Contents
Why I Love This Chimichurri Steak Salad
- The chimichurri does all the work: One dressing, zero fuss. Olive oil, lemon, garlic, fresh herbs, a little heat. It coats every single ingredient and makes the whole bowl taste bold and intentional.
- This salad actually fills you up: With steak, chickpeas, and feta working together, you are getting over 40 grams of protein per serving in a bowl that tastes this good.
- Feta is non-negotiable: I tested this without it. Do not make that mistake. The creamy, salty crumble is what ties the whole bowl together.
- Perfect for leftover steak: Have steak sitting in the fridge from last night? This is exactly what you do with it. The chimichurri brings it right back to life and makes it taste like you planned it all along.
Ingredients Needed
- steak – I used my air fryer filet mignon cooked without the garlic butter, just salt, garlic powder, onion powder and thyme. Any cut of steak works here. Ribeye, sirloin, and flank steak are all great options.
- fresh parsley – one full bunch, finely chopped. Do not swap this for dried. Fresh herbs are what make this dressing so bright and vibrant.
- fresh cilantro – adds a second layer of herby freshness that takes the chimichurri in a slightly different direction than a traditional version.
- mini seedless cucumbers – crisp, refreshing, and they hold up really well once the dressing is tossed through.
- cherry tomatoes – adds a burst of juicy sweetness that balances the bold chimichurri dressing perfectly.
- chickpeas – they soak up the dressing beautifully and add plant-based protein and fiber that makes this salad genuinely filling.
- crumbled feta – the salty, creamy finish that ties the whole bowl together. Do not skip it!
- olive oil – the base of the chimichurri dressing. Use a good quality one here since it is a key flavor in the dressing.
Find the full ingredient list with measurements in the recipe card below.
How to Make Chimichurri Steak Salad
Step 1: Whisk together the olive oil, minced garlic, lemon juice, oregano, salt, pepper, and red pepper flakes in a small bowl until well combined. Stir in the chopped parsley and cilantro.
Step 2: Add the cooked steak, cucumbers, cherry tomatoes, chickpeas, and red onion to a large bowl.
Step 3: Pour the dressing over the salad and toss well until everything is evenly coated.
Step 4: Gently fold in the crumbled feta. Taste and adjust seasoning if needed, then serve immediately or let it sit for 10 to 15 minutes to let the flavors meld.
Brittany’s Tips
- Let your steak come to room temperature before cooking: Cold steak straight from the fridge cooks unevenly. Pull it out about 15 to 20 minutes before cooking for a much better result.
- Chop your herbs finely: The finer you chop the parsley and cilantro the better the dressing coats every ingredient. Rough chopped herbs end up clumping rather than distributing evenly through the bowl.
- Do not overdress it: Pour the chimichurri gradually and toss as you go. You want everything coated but not swimming. You can always add more but you cannot take it away.
- Let it sit before serving: Ten to fifteen minutes at room temperature after tossing makes a noticeable difference. The chickpeas and steak soak up the dressing and the whole bowl tastes more cohesive.
- Make it ahead: The chimichurri dressing keeps in the fridge for up to a week. Make a double batch and use the extra as a sauce for grilled chicken or salmon throughout the week.
How to Store Chimichurri Steak Salad
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually get better as it sits so this is a great recipe to make ahead for meal prep lunches.
Give it a good toss before serving since the dressing will settle at the bottom. I would hold off on adding the feta until right before eating if you are storing it for a few days.
Frequently Asked Questions
I used filet mignon but any cut works well here. Ribeye is rich and flavorful, sirloin is leaner and budget friendly, and flank steak is a great option if you slice it thin against the grain. The chimichurri dressing is bold enough to complement any cut.
Absolutely. Grilled chicken, shrimp, or salmon all work beautifully with the chimichurri dressing. You can also keep it fully plant-based by skipping the steak and adding extra chickpeas or white beans instead.
Traditional chimichurri is made with fresh parsley, garlic, olive oil, red wine vinegar, and red pepper flakes. My version uses lemon juice instead of vinegar and adds fresh cilantro for an extra layer of herby flavor.
More Hearty Salads to Try
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Chimichurri Steak Salad
Ingredients
- 1 pound steak, cooked and diced
- 1 bunch fresh parsley, finely chopped
- 1 bunch fresh cilantro, finely chopped
- 4 mini seedless cucumbers, sliced
- 1 pint cherry tomatoes, halved
- 1 15-ounce can chickpeas, rinsed and drained
- ½ red onion, thinly sliced
- ⅔ cup crumbled feta
Dressing
- ⅓ cup olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes, optional
- ¼ teaspoon black pepper
- Juice from 1 lemon
Instructions
- In a small bowl, whisk together the olive oil, minced garlic, salt, oregano, red pepper flakes (if using), black pepper and lemon juice until well combined.⅓ cup olive oil, 2 cloves garlic, ½ teaspoon salt, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes, ¼ teaspoon black pepper, Juice from 1 lemon
- In a large bowl, add the cooked and chopped steak, parsley, cilantro, cucumbers, cherry tomatoes, chickpeas, and red onion.1 pound steak, 1 bunch fresh parsley, 1 bunch fresh cilantro, 4 mini seedless cucumbers, 1 pint cherry tomatoes, 1 15-ounce can chickpeas, ½ red onion
- Pour the dressing over the steak salad and toss everything together until the ingredients are evenly coated in the dressing.
- Gently stir in the crumbled feta. Taste and adjust seasoning if needed, then serve right away or let it sit for 10–15 minutes so the flavors can meld.⅔ cup crumbled feta
Notes
- Steak: I used my air fryer filet mignon recipe without the garlic butter so just the salt, garlic powder, onion powder and thyme
- Make it ahead: The chimichurri dressing keeps in a sealed jar in the fridge for up to a week. Make a double batch and use the extra as a sauce for grilled chicken or salmon.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors get better as it sits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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