The first time I made this Flank Steak & Avocado Chimichurri Salad, I knew it would become a go-to. It’s vibrant, satisfying, and perfect for warm-weather meals.
Grilled flank steak and charred corn sit atop crisp romaine, carrots, bell peppers, cherry tomatoes and red onion, then everything is finished with a creamy avocado chimichurri, crumbled cotija cheese and a sprinkle of red chili flakes. It’s a fresh, flavorful salad that keeps well for quick lunches or an impressive weeknight dinner.
An Ideal Steak Salad
I first made this salad a few years ago and it quickly became a favorite at home. Flank steak elevates the salad into something hearty and satisfying while remaining light and balanced. Unlike the usual grilled chicken, flank steak offers robust flavor and pairs beautifully with the bright chimichurri.
Beef is also a nutrient-dense protein and a good source of iron, which makes this dish both tasty and nourishing. The salad’s vegetables—romaine, carrots, baby bell peppers, cherry tomatoes, red onion and grilled corn—add fiber, antioxidants and crunch to every bite.
Fresh and Flavorful
Fresh and flavorful describe this salad perfectly. The avocado chimichurri is the highlight: an herb-forward sauce blended with olive oil, red wine vinegar, garlic and seasonings, then combined with cubed avocado for a creamy, bright topping.
To make the chimichurri, pulse cilantro, parsley, olive oil, red wine vinegar, red onion, garlic and spices in a food processor until smooth, then fold in the avocado. The result is silky, tangy and herbaceous—an ideal complement to grilled steak and charred corn.
If you love salads with bold flavors and satisfying textures, this one will become a repeat in your rotation. Try it and share what you think!
Ingredients You’ll Need
For the Salad:
- Grass-fed flank steak
- Sea salt
- Ground black pepper
- Garlic powder
- Romaine lettuce
- Carrots
- Baby bell peppers
- Cherry tomatoes
- Red onion
- Grilled corn
- Cotija cheese
For the Avocado Chimichurri:
- Fresh cilantro
- Fresh parsley
- Extra virgin olive oil
- Red onion
- Red wine vinegar
- Garlic clove
- Sea salt
- Cumin
- Red chili flakes
- Ground black pepper
- Avocado
How to Make the Salad
Salad
Prep the salad ingredients: chop romaine, slice carrots and bell peppers, halve cherry tomatoes and thinly slice red onion. Place everything in a large bowl and set aside.
Heat your grill to high (around 500°F). Grill corn for 15–20 minutes, turning every 4–5 minutes, until charred and cooked through.
Season the flank steak with sea salt, garlic powder and ground black pepper, and rub with a little extra virgin olive oil. Grill the steak 5–6 minutes per side, or until it reaches your desired doneness. Remove from the grill and rest 5–10 minutes before slicing.
Avocado Chimichurri
Add cilantro, parsley, extra virgin olive oil, red onion, red wine vinegar, garlic, sea salt, cumin, red chili flakes and black pepper to a food processor. Pulse until smooth, then fold in cubed avocado. Adjust seasoning to taste.
To Assemble
Slice the rested steak thinly against the grain and add it to the salad bowl. Cut the corn off the cob and add it as well. Spoon the avocado chimichurri over the salad, then top with crumbled cotija cheese and a pinch of red chili flakes. Serve immediately.
To Store
Store leftovers separately in airtight containers: keep the salad greens, steak and avocado chimichurri apart to preserve texture. Refrigerate for up to 2–3 days.
Recipe Substitutions & Tips
Feel free to customize the salad based on what you have. Swap greens for mixed greens, arugula or spinach. Use Roma or grape tomatoes, or add cucumbers for extra crunch. If you don’t have cotija, feta is a good alternative.
Skirt or hanger steak can be used instead of flank, and grilled chicken works well if you prefer a milder protein. For the chimichurri, avocado oil can replace olive oil if desired.
How Do You Cook Flank Steak So It’s Not Tough?
Grilling is an ideal method, but you can also pan-sear or broil the steak. The keys are short cooking time, monitoring doneness with a thermometer if possible, and allowing the steak to rest 5–10 minutes after cooking so the juices redistribute. Slice thinly against the grain for the most tender results.
Is Chimichurri Healthy?
Yes. Chimichurri is made from herbs, oil, vinegar and garlic, providing antioxidants, vitamins and healthy fats. When buying store-bought versions, check labels to avoid unnecessary additives and unhealthy oils. Homemade chimichurri is quick to prepare and fresh-tasting.
More Salads and Healthy Dinners You’ll Love
Kofta Burgers
Crockpot Beef Barbacoa
Asian-Inspired Chicken Salad
Wild Salmon Niçoise Salad
Grilled Summer Pasta Salad
Crispy Hot Honey Chicken Caesar Salad
Flank Steak & Avocado Chimichurri Salad
Equipment
- large salad bowl
- grill
- food processor
Ingredients
For the Salad:
- 1 grass-fed flank steak
- Sea salt, to season the steak
- Ground black pepper, to season the steak
- Garlic powder, to season the steak
- 2–3 heads romaine lettuce, chopped
- 1–2 long carrots, thinly sliced or ribboned
- 1 cup baby bell peppers, sliced
- 1 cup cherry tomatoes, halved
- 1 cup (2–3 cobs) grilled corn
- 1/3 red onion, thinly sliced
- 1/2 cup cotija cheese
For the Avocado Chimichurri:
- 1/2 cup fresh cilantro
- 1/2 cup fresh parsley
- 1/3 cup extra virgin olive oil
- 3 tablespoons red onion
- 2 tablespoons red wine vinegar
- 1 garlic clove
- 1/2 teaspoon sea salt
- 1/4 teaspoon cumin
- Pinch red chili flakes
- Ground black pepper, to taste
- 3/4 avocado, cubed
Instructions
Salad:
- Prep the salad ingredients: add romaine, carrots, baby bell peppers, cherry tomatoes and red onion to a large bowl. Set aside.
- Heat grill to 500°F.
- Grill the corn for 15–20 minutes, rotating every 4–5 minutes.
- Season the flank steak with sea salt, garlic powder and ground pepper, rub with olive oil, then grill 5–6 minutes per side or until done to your liking. Rest 5–10 minutes.
Avocado Chimichurri:
- Add all chimichurri ingredients except the avocado to a food processor and pulse until smooth.
- Fold in cubed avocado and stir to combine.
To Assemble:
- Thinly slice the rested steak against the grain and add to the salad bowl.
- Cut the corn off the cob and add to the salad.
- Top with avocado chimichurri, cotija cheese and red chili flakes. Serve and enjoy.
To Store:
- Refrigerate leftovers separately in airtight containers for up to 2–3 days.