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.
When this chimichurri steak salad started going viral, I had to see if it was really worth the hype. As someone who loves my dense bean salad, I was immediately intrigued by this no-lettuce salad. After one bite, I completely understood why everyone was making it.
I’ve been creating healthy recipes for over 15 years, and I’m always looking for meals that are simple, protein-packed and meal prep friendly. This salad checks every box, making it just as perfect for an easy weeknight dinner as it is for lunches throughout the week.
Table of Contents
Why I Love This Steak Salad Recipe
- It’s a salad that actually fills you up: With over 40 grams of protein per serving, this is the kind of salad that keeps you full for hours.
- Meal prep friendly: The flavors only get better after they have a little time to mingle, making leftovers just as delicious the next day.
- Perfect for leftover steak: This is one of my favorite ways to repurpose leftover steak into a completely different meal.
- Simple ingredients, big flavor: Fresh herbs and a homemade chimichurri dressing make this salad taste restaurant-worthy with very little effort.
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.
- cucumbers – I prefer using mini seedless cucumbers, also called Persian cucumbers, but regular cucumbers work as well.
- 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 for the Best Steak Salad
- Chop the herbs finely: Finely chopped parsley and cilantro distribute more evenly throughout the dressing, so every bite gets that fresh, herby flavor.
- Let it rest before serving: Let the salad sit for 10–15 minutes after tossing. The steak and chickpeas soak up the dressing, giving the flavors time to meld together.
- Prep components ahead: Make the chimichurri up to a week in advance and cook the steak ahead of time for an easy meal. You can also double the dressing and use the extra on grilled chicken, salmon, or roasted vegetables throughout the week.
How to Store Leftovers
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
Yes! This salad is great for meal prep. You can make the chimichurri dressing up to a week in advance and cook the steak ahead of time. If prepping the entire salad, store it in the refrigerator and enjoy within 3–4 days for the best texture.
I used filet mignon, but almost any cut of steak works well. Sirloin is a great lean, budget-friendly option, ribeye adds extra richness, and flank steak is perfect as long as you slice it thinly against the grain. The bold chimichurri dressing pairs well with them all.
Absolutely! Grilled chicken, shrimp, or salmon all pair well with the chimichurri dressing. For a vegetarian version, skip the steak and add extra chickpeas or white beans instead.
Traditional chimichurri is made with fresh parsley, garlic, olive oil, red wine vinegar, oregano, and red pepper flakes. My version swaps the vinegar for fresh lemon juice and adds cilantro for an even brighter, fresher 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, 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, combine the 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 chimichurri dressing over the salad and toss until everything is evenly coated.
- Gently stir in the feta. Taste and adjust the seasoning, if needed. Serve immediately or let the salad 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.
Like This Recipe? Rate & Comment Below!
Okay, this was SO good!! The chimichurri is bright and garlicky, and the steak, feta and chickpeas make it seriously satisfying. I ate way more of this than I planned to.