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Steak Salad with Creamy Chimichurri Dressing Recipe

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4 from 2 reviews

A vibrant and flavorful Steak Salad featuring tender seared skirt steak, nutrient-packed kale and little gem lettuces, fresh Persian cucumbers, sweet Cara Cara orange slices, crunchy pistachios, crumbled feta, and tangy pickled red onions, all tossed in a creamy, herbaceous chimichurri yogurt dressing. This refreshing salad offers a delightful balance of savory, tangy, and sweet elements in just 30 minutes, making it perfect for a satisfying lunch or light dinner.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Steak and Salad Base

  • 1 lb skirt steak or flank steak
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 4 cups kale (from 1 bunch, washed and destemmed)
  • 4 cups little gems (from 2 small heads, washed and rough chopped)
  • 2 small Persian cucumbers (sliced ⅛ inch thick)
  • 1 cara cara orange (peeled and sliced ⅛ inch thick)
  • ¼ cup pistachios (roasted and roughly chopped)
  • 4 ounces feta (crumbled)
  • ½ red onion (thinly sliced)

Pickled Onions

  • ½ cup red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • ½ cup water
  • ½ red onion (thinly sliced, repeated for emphasis in pickling step)

Creamy Chimichurri Dressing

  • 1 cup parsley leaves (from ½ bunch)
  • 1 cup cilantro leaves (from ½ bunch)
  • 1 garlic clove
  • ½ cup Greek yogurt
  • ¼ cup fresh lemon juice (from 1 lemon)
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Instructions

  1. Make Pickled Onions: In a small pot, combine the red wine vinegar, honey, salt, and ½ cup water. Bring this mixture to a simmer over medium heat, stirring until the honey and salt dissolve. Remove from heat and add the thinly sliced red onions, ensuring they are fully submerged. Let the onions steep in the hot liquid until the mixture cools completely. Transfer everything to an airtight container and refrigerate for at least 30 minutes to allow flavors to develop.
  2. Prepare the Chimichurri Dressing: Place parsley leaves, cilantro leaves, garlic clove, Greek yogurt, lemon juice, olive oil, and salt into a food processor. Pulse repeatedly until the mixture forms a creamy dressing with finely chopped herbs, about 1 minute. Transfer the dressing to a jar and chill in the refrigerator until serving.
  3. Cook the Steak: Pat the steak dry with paper towels and season generously with salt and freshly cracked black pepper on all sides. Heat a large skillet over high heat until very hot. Add about one teaspoon of oil to the pan. Place the steak in the pan, pressing down to ensure full contact with the surface. Sear the steak for 1½ minutes on one side, then flip and sear for another 1½ minutes to achieve medium doneness.
  4. Rest and Slice Steak: Remove the steak from the skillet and transfer it to a cutting board. Allow the steak to rest for about 5 minutes to let the juices redistribute. After resting, slice the steak thinly against the grain and set aside.
  5. Massage Kale: In a large bowl, add the washed kale leaves, tearing them into bite-sized pieces if needed. Pour in ¼ cup of the prepared dressing and a pinch of salt. Use your hands to massage the kale, which softens the tough leaves and enhances flavor. Massage until the kale becomes tender and darker in color.
  6. Assemble the Salad: To the massaged kale, add the chopped little gems lettuce, pickled onions, sliced Persian cucumbers, Cara Cara orange slices, roasted pistachios, crumbled feta, and the sliced steak. Drizzle additional chimichurri dressing over the salad to taste. Toss gently to combine all ingredients evenly, coating everything in the creamy dressing.
  7. Serve: Serve the steak salad immediately after tossing, enjoying the combination of warm steak with crisp vegetables, tangy pickled onions, bright citrus, and fresh herbs in every bite.

Notes

  • For a more tender steak, let it come to room temperature for 20 minutes before cooking.
  • Adjust the searing time based on steak thickness and preferred doneness.
  • Pickled onions can be made up to 2 days in advance for deeper flavor.
  • Use Greek yogurt for creaminess and tang; substitute with dairy-free yogurt for a dairy-free option.
  • Massage kale thoroughly to reduce bitterness and improve texture.
  • Leftover chimichurri dressing can be stored refrigerated for up to 5 days.
  • Substitute pistachios with toasted almonds or walnuts if preferred.

Find it online: https://cheftinaskitchen.com/steak-salad-with-creamy-chimichurri-dressing-recipe/