What's For Dinner: Chimichurri Steak Salad

June is definitely here, bringing longer daylight and a soft hum of summer just around the corner, isn't it? Sometimes, the world feels like it's speeding up, full of plans and outdoor activities. My natural inclination, though, is to find a comfortable corner, perhaps with a good book and a meal that feels both fresh and deeply satisfying. No grand production needed, just a bit of peace on a plate.

That's exactly where this Chimichurri Steak Salad comes in. It's vibrant, surprisingly simple to prepare, and tastes like pure brightness – a perfect antidote to an overstimulated day. It feels like a true blessing, a reminder of the good things that come from simple ingredients.

I’ve found that the best meals aren't always the most complex or time-consuming. Often, they're the ones that celebrate fresh, good ingredients and come together without much fuss, leaving more time for personal reflection or a heartfelt chat with a loved one. This recipe truly fits that beautiful bill.

Ingredients

For the Chimichurri:

• 1 cup fresh parsley, packed, finely chopped
• ½ cup fresh cilantro, packed, finely chopped (optional, but I love it!)
• 4 cloves garlic, minced
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• ½ teaspoon red pepper flakes (adjust to your liking)
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Steak & Salad:

• 1 lb flank steak, sirloin, or flat iron steak
• 1 tablespoon olive oil (for cooking steak)
• Salt and freshly ground black pepper, to taste
• 6 cups mixed greens (spinach, romaine, or a spring mix)
• 1 pint cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 avocado, sliced or diced (optional, but highly recommended for creamy goodness)

Instructions

1. Make the Chimichurri: In a medium bowl, combine the chopped parsley, cilantro (if using), minced garlic, red wine vinegar, olive oil, red pepper flakes, dried oregano, salt, and pepper. Stir well. Let it sit for at least 15-20 minutes while you prepare the steak, allowing the flavors to meld.
2. Prepare the Steak: Pat the steak dry with paper towels. Season generously on both sides with salt and black pepper.
3. Cook the Steak: Heat 1 tablespoon of olive oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering. Add the steak and sear for 4-6 minutes per side for medium-rare, or longer for your desired doneness.
4. Rest and Slice: Transfer the cooked steak to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This is important for juicy steak! Once rested, slice the steak thinly against the grain.
5. Assemble Your Salads: In four serving bowls (or one large bowl if serving family style), arrange the mixed greens. Top with halved cherry tomatoes and thinly sliced red onion.
6. Finish and Serve: Arrange the sliced steak over the salad. If using, add avocado slices. Drizzle a generous amount of chimichurri over the steak and salad. Serve immediately and enjoy the fresh flavors!

There’s something truly satisfying about a meal like this. It’s light yet hearty, full of brightness, and it reminds me that goodness can be found in simplicity, even when life feels a bit chaotic. Just as the long days of June invite us to slow down and appreciate the light, these simple moments around the table offer a chance for gratitude. It's a sweet reminder that even small acts of care, like preparing a thoughtful meal, can nourish us deeply—body and spirit.

I'm curious, what simple meals bring you a sense of peace and connection during these brighter months?

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Photo by Diego Arenas de Rodrigo (@mr.brandstudio)

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