Steak salad with chimichurri dressing
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Serves:     people
Notes from Anna

A simple, scrummy dish that takes just 30 minutes to prepare, rich in protein, fibre and antioxidant micronutrients from the herbs and vegetables.
The chimichurri dressing can be made several hours in advance and you can also marinate the steak ahead of serving. If you do this, keep the steaks in the fridge and bring them back to room temperature 15 minutes before cooking. If you can't find fresh oregano use a pinch of dried oregano instead.



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  1. Rinse the steaks and pat dry with kitchen paper. Wash the parsley, coriander and oregano and finely chop. Wash, deseed and finely chop the chilli. Peel and crush the garlic. Wash the salad leaves.
  2. To make the chimicurri dressing, mix chopped parsley, coriander and oregano, crushed garlic, chopped chilli, vinegar, chilli flakes and a generous grinding of black pepper. Leave the salt out until ready to serve.
  3. Put the steaks in a shallow dish and drizzle with half the dressing. Leave to marinate at room temperature for at least 20 minutes.
  4. Barbecue or griddle the steaks for 3-4 minutes on each side depending on their thickness and how you like them cooked.
  5. Slice the steak into thin strips and arrange over the salad leaves. Add a little salt to the reserved dressing and drizzle it over the beef salad.

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