Juicy Steak Salad & Zesty Chimichurri Sauce











Bring a burst of Latin American flavors to your table with this mouth-watering Steak Salad topped with homemade Chimichurri Sauce. Perfect for a vibrant, healthy meal ready in 30 minutes!


Step 1: Prepare the Vegetables

Start by heating your grill to medium-high heat. While it's heating, take a large bowl and gently toss your red onion rings and sliced mushrooms with a tablespoon of olive oil. Ensure each piece is lightly coated and then season with a pinch of salt and pepper to your taste. This simple yet crucial step ensures your veggies get that beautiful, flavorful char we all love in grilled dishes.
Pro Tip: Preheating your grill ensures a perfect char on your veggies.

Step 2: Grill the Vegetables

With your grill ready, place your seasoned vegetables directly on the grill grates. Let them sizzle away for 4-5 minutes on each side. You're aiming for those stunning char marks that not only add to the visual appeal but also pack a punch of grilled flavor. Once beautifully charred and tender, remove the vegetables from the grill and set them aside. This step is where your salad starts to take on a life of its own, with each vegetable contributing its unique texture and taste.
Pro Tip: Keep the grill lid closed to cook evenly and preserve flavors.

Step 3: Prep and Grill the Steak

It's steak time! Take your steak out of the fridge, letting it sit at room temperature for about 5 minutes. This small step makes a big difference in cooking steak that's evenly tender. Gently pat the steak dry with paper towels; this is key for achieving that desirable sear. Brush both sides with a bit of olive oil and generously season with salt and pepper. Now, it's ready to meet the grill. Cook each side for 3-5 minutes depending on how you like your steak done. Remember, letting it rest for 5 minutes after grilling will make your steak juicier.
Pro Tip: Use a thermometer to ensure your steak is cooked perfectly to your liking.

Step 4: Assemble the Salad

Now comes the fun part, assembling your salad! On a large serving plate, lay down a generous bed of the baby spinach spring mix. Scatter your grilled onions and mushrooms over the greens. Thinly slice your rested steak and arrange it proudly on top of the veggies. The vibrant slices of cherry tomatoes and avocado come next, adding bursts of color and flavor. This is your canvas, so have fun with it!
Pro Tip: Arrange the ingredients in sections for a visually appealing dish.

Step 5: Garnish with Chimichurri

The crowning glory of this dish is the chimichurri sauce. Drizzle (or drench, we don't judge) this herby, garlicky sauce over your steak salad. The chimichurri not only adds a pop of color but also ties all the elements of the salad together with its vibrant flavors. It's a match made in heaven!
Pro Tip: Leftover Chimichurri can be refrigerated and used for future meals.