Prepare to discover your new favorite meal: the **Flank Steak and Avocado Chimichurri Salad**. From the very first forkful, I knew this vibrant, flavor-packed dish would become a frequent star in my culinary repertoire. It’s more than just a salad; it’s a celebration of fresh ingredients, bold flavors, and simple grilling perfection that you and your loved ones are absolutely going to adore.
This exquisite salad features succulent grilled flank steak and perfectly charred corn, all generously crowned with a creamy, herbaceous avocado chimichurri. A final flourish of crumbly cotija cheese and a sprinkle of red chili flakes elevate it to an unforgettable experience. It truly embodies the essence of a perfect summer salad, ideal for those warm evenings or a refreshing weekend lunch.
Is there anything more satisfying than the combination of tender grilled steak and sweet, smoky corn in a salad? For me, there’s no better way to savor the joyful moments of any season—be it the peak of summer, its refreshing beginning, or a delightful farewell to warmer days—than with a meal as bursting with flavor, color, health benefits, and sheer deliciousness as this one. It’s a dish that not only satisfies the palate but also nourishes the body, proving that healthy eating can be incredibly exciting.
AN UNFORGETTABLE STEAK SALAD EXPERIENCE
I first ventured into creating this **Flank Steak & Avocado Chimichurri Salad** a couple of years ago, seeking a fresh and exciting way to enjoy steak. It immediately became a runaway hit in our household, and since we believe in sharing good things, I couldn’t wait to bring this recipe to you. While I originally shared a snippet of its magic in an Instagram reel, I felt compelled to dive deeper into all the delightful details right here on the blog. When I describe this as my ultimate ideal lunch, it’s no exaggeration; it truly represents the pinnacle of a satisfying and wholesome meal.
Let’s begin with the star protein: the flank steak. While grilled chicken often serves as the go-to protein in many salads, we decided to elevate this dish with a more gourmet touch using expertly grilled flank steak. This choice brings a robust, savory depth that perfectly complements the fresh vibrancy of the accompanying ingredients. Grilling the steak imparts a beautiful char and a smoky flavor that is simply irresistible.
Incorporating beef into my meals is something I passionately advocate for, not only for its incredible flavor profile but also for its exceptional nutritional benefits. Beef is a remarkably nutrient-dense food, serving as an excellent source of high-quality protein, which is essential for muscle repair and growth, and highly bioavailable iron, crucial for energy and preventing anemia. Beyond these, it also provides vital B vitamins, zinc, and selenium. As a dietitian, I often highlight why beef can be considered a superfood, a topic I delve into further in another detailed blog post which you can explore here.
But let’s not overlook the vibrant supporting cast that truly makes this an ideal salad. Take a moment to appreciate the abundance of antioxidant-packed, fiber-filled, and utterly delicious vegetables. Crisp romaine lettuce forms the perfect base, while thinly sliced carrots add a touch of sweetness and satisfying crunch. Colorful baby bell peppers contribute a gentle tang and a spectrum of vitamins, and juicy cherry tomatoes burst with fresh flavor. The subtle bite of red onion adds another layer of complexity, but my absolute favorite addition is the sweet, smoky grilled corn, which provides an unparalleled textural and flavor contrast. Each forkful of this salad is loaded with essential vitamins and offers the most satisfying, crunchy, and tasty bite imaginable.
FRESH AND FLAVORFUL: THE FLANK STEAK & AVOCADO CHIMICHURRI SALAD
When searching for the perfect meal, “fresh” and “flavorful” are often at the top of the wish list, and this **Flank Steak and Avocado Chimichurri Salad** delivers on both fronts in spectacular fashion. Every component, from the perfectly cooked steak to the crisp vegetables, sings with vitality and taste, creating a harmonious and utterly delightful dining experience.
However, if there’s one component that truly steals the spotlight in this stellar salad, it has to be the **Avocado Chimichurri**. This creamy, bright, and incredibly aromatic sauce is a game-changer. It’s not only utterly delicious but also surprisingly easy to prepare, transforming simple ingredients into something truly extraordinary.
Crafting this incredible chimichurri requires just a few simple steps. You begin by combining fresh cilantro and parsley, extra virgin olive oil (EVOO), a touch of red onion, tangy red wine vinegar, and a robust garlic clove in a food processor. A few quick pulses are all it takes to blend these ingredients into a smooth, vibrant green sauce. The magic happens next when you gently fold in cubed avocado, which lends a luxurious creaminess and richness that elevates the chimichurri beyond traditional expectations. The result is a dressing that is, quite simply, *beyond* delicious.
While I genuinely adore every single ingredient in this salad, the **Avocado Chimichurri** holds a special place in my heart. Its fresh, zesty, and subtly spicy notes, combined with the smooth texture of avocado, create a dressing that perfectly unifies all the other elements, adding an irresistible layer of flavor to every bite. This chimichurri isn’t just a dressing; it’s a culinary revelation.
If salads are your ultimate comfort food, prepare to fall deeply and swiftly in love with this one. It’s destined to become a staple in your meal rotation. Give it a try, and let me know your thoughts in the comments below!
ESSENTIAL INGREDIENTS YOU’LL NEED:
To create this spectacular **Flank Steak and Avocado Chimichurri Salad**, gather these fresh and flavorful components:
- Grass-fed flank steak
- Sea salt
- Ground black pepper
- Garlic powder
- Romaine lettuce
- Carrots
- Baby bell peppers
- Cherry tomatoes
- Red onion
- Corn, grilled
- Cotija cheese
For the incredibly vibrant and creamy **Avocado Chimichurri**, you will need:
- Fresh cilantro
- Fresh parsley
- Extra virgin olive oil (EVOO)
- Red onion
- Red wine vinegar
- Garlic clove
- Sea salt
- Cumin
- Red chili flakes
- Ground black pepper
- Avocado
HOW TO CRAFT YOUR FLANK STEAK & AVOCADO CHIMICHURRI SALAD
Preparing the Salad Base:
Begin by meticulously prepping all your fresh salad ingredients. In a generously sized bowl, combine the crisp chopped romaine lettuce, finely sliced carrots, vibrant baby bell peppers, juicy halved cherry tomatoes, and thinly sliced red onion. Once assembled, set this colorful base aside, ready to be adorned with the delicious additions to come.
Next, it’s time to fire up your grill. Preheat it to a high temperature, aiming for approximately 500 degrees F. This intense heat is key to achieving that perfect char and flavor.
Carefully place your corn cobs directly onto the hot grill. Allow them to grill for a total of 15-20 minutes, ensuring you rotate the cobs every 4-5 minutes. This rotation is crucial for even cooking and achieving a beautiful, smoky char on all sides, bringing out the corn’s natural sweetness and adding a delightful texture to your salad.
Now, turn your attention to the flank steak. Season it generously on both sides with sea salt, aromatic garlic powder, and freshly ground black pepper. Once seasoned, rub a small amount of extra virgin olive oil over the steak to help tenderize it and prevent sticking. Place the seasoned flank steak on the preheated grill and cook for 5-6 minutes per side, or until it reaches your desired level of doneness. Remember, flank steak is best when cooked to medium-rare or medium for optimal tenderness and flavor. Once cooked, remove the steak from the grill and let it rest undisturbed for a crucial 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Crafting the Avocado Chimichurri:
While your steak is resting, prepare the star of the show: the avocado chimichurri. Into a food processor, add all the chimichurri ingredients, *except* for the cubed avocado. This includes the fresh cilantro, parsley, extra virgin olive oil, red onion, red wine vinegar, garlic clove, sea salt, cumin, red chili flakes, and ground black pepper. Pulse these ingredients until they are finely minced and form a smooth, vibrant sauce. You’re aiming for a consistency that is uniform yet still retains a slight texture from the herbs.
Once the chimichurri base has reached its desired smooth consistency, gently fold in the cubed avocado. Use a spoon to carefully mix the avocado cubes into the sauce. This step adds a wonderful creaminess and a rich, buttery counterpoint to the zesty, herbaceous flavors of the chimichurri. The avocado transforms the sauce into a luxurious dressing that coats every element of the salad beautifully.
Assembling Your Flavorful Salad:
After the flank steak has rested for its full 5-10 minutes, transfer it to a clean cutting board. Using a sharp knife, thinly slice the steak *against the grain*. This technique is paramount for ensuring the steak is tender and easy to chew. Add these perfectly sliced, juicy pieces of steak to your prepped salad bowl with the mixed greens and vegetables.
Next, carefully cut the grilled corn kernels off the cobs. Add the sweet, smoky corn kernels to the salad bowl, scattering them evenly among the other ingredients. The combination of textures and flavors is already incredible, but we’re not quite done yet.
Finally, generously dollop the freshly prepared avocado chimichurri over the entire salad. The creamy green sauce will beautifully coat the steak and vegetables. For a final flourish, sprinkle a generous amount of crumbled cotija cheese and a pinch of red chili flakes over the top. The cotija adds a salty, tangy counterpoint, while the chili flakes introduce a subtle, warm kick. Serve immediately and savor every delicious bite!
Storing Leftovers:
Should you be lucky enough to have any leftovers of this incredible salad, proper storage is key to maintaining freshness. Refrigerate any remaining salad components, ensuring you store the dressed salad, the sliced steak, and the avocado chimichurri separately in airtight containers. When stored this way, your delicious meal can be enjoyed for up to 2-3 days.
SHOP THIS RECIPE
RECIPE SUBSTITUTIONS & FREQUENTLY ASKED QUESTIONS
One of the most wonderful aspects of making salads is the freedom to customize them to your heart’s content. This **Flank Steak and Avocado Chimichurri Salad** is incredibly adaptable, allowing you to tailor it to your preferences or whatever fresh produce you have on hand. Feel free to omit any vegetables you don’t care for or add in your favorites, such as crisp cucumbers, thinly sliced radishes, or even roasted sweet potato chunks for added depth. The choice of greens is also flexible; while romaine provides a fantastic crunch, mixed greens, peppery arugula, or tender spinach would also work beautifully. You can experiment with different types of tomatoes, from juicy Roma to sweet grape tomatoes, and swap out cotija cheese for feta, goat cheese, or even shredded cheddar if you prefer a different cheesy flavor profile.
While I particularly enjoy the robust flavor and texture of flank steak in this recipe, it’s certainly not your only option. You could easily achieve similar delicious results with other cuts like skirt steak or hanger steak, both known for their intense beefy flavor and tenderness when sliced correctly. And if beef isn’t quite your preference, this salad is exceptionally versatile. You could absolutely give it a try with some perfectly grilled chicken breast or even grilled shrimp for a lighter, equally satisfying meal. The key is to ensure your protein is well-seasoned and cooked to perfection to complement the vibrant chimichurri.
Regarding the avocado chimichurri, I highly recommend following the recipe as written to experience its authentic, irresistible flavor. However, if you’re looking for a slight variation or have specific dietary preferences, feel free to use avocado oil instead of extra virgin olive oil. Both oils will contribute a healthy fat base and a smooth texture to the sauce, ensuring it remains as delicious and vibrant as intended.
EXPERT TIPS: HOW TO COOK FLANK STEAK SO IT’S NEVER TOUGH
Achieving perfectly tender flank steak is simpler than you might think, and it largely comes down to a few key techniques. Grilling is undoubtedly my preferred method, and arguably the best way, to cook flank steak, as it imparts a wonderful smoky char and creates a beautiful crust. However, you can also achieve excellent results by pan-searing it in a hot skillet on the stovetop or even broiling it in the oven for a quick and intense heat source.
The absolute most critical factor in preventing flank steak from turning out tough or overcooked is vigilance and precision. No matter your chosen cooking method, you must keep a close eye on the steak, as it cooks relatively quickly due to its lean nature. Aim to keep grilling or cooking time to a minimum. For optimal results, especially if you’re new to cooking steak, I highly recommend using a reliable meat thermometer. This tool will allow you to precisely monitor the internal temperature and ensure the steak reaches your preferred level of doneness, from rare to well-done. (You can find one of my go-to thermometers linked HERE and in my Amazon Storefront for convenience).
Furthermore, never underestimate the power of the resting period. After cooking, it is imperative to allow your steak to rest for a full 5-10 minutes before slicing. This seemingly simple step is vital; it gives the meat fibers time to relax and reabsorb all the delicious juices that have been pushed to the center during cooking. Skipping this step results in juices running out onto your cutting board, leaving you with dry, less flavorful meat. Finally, always slice flank steak *against the grain* into thin pieces. This shortens the muscle fibers, making the steak incredibly tender and easy to chew, ensuring a truly enjoyable eating experience every time.
IS CHIMICHURRI A HEALTHY SAUCE OPTION?
Absolutely, chimichurri is not only a delicious sauce but also a remarkably healthy one! This vibrant, herbaceous condiment serves as an excellent sauce, marinade, or dressing, offering a fantastic burst of flavor without compromising your health goals. It’s typically packed with fresh, antioxidant-rich, and vitamin-filled ingredients. The primary components, such as fresh herbs like parsley and cilantro, are nutritional powerhouses, loaded with vitamins K, C, and A, as well as various antioxidants that help combat oxidative stress in the body.
The base of a good chimichurri often includes extra virgin olive oil, which is renowned for its heart-healthy monounsaturated fats and anti-inflammatory properties. Red wine vinegar or a similar acidic component adds a beneficial tang and contributes to a healthy gut environment. When you combine these fresh ingredients, you get a sauce that isn’t just flavorful but also contributes significantly to your daily nutrient intake, making it a healthy addition to virtually any meal – whether it’s a sandwich, a grilled dish, or a simple spread.
When purchasing chimichurri from a store, it’s always a good practice to take a moment to review the ingredient list. This helps ensure you choose a product that isn’t loaded with unnecessary additives, excessive sugars, or inflammatory oils that can counteract the inherent health benefits. However, the best and healthiest way to enjoy chimichurri is to make it fresh at home, as it’s super easy to prepare and allows you full control over the quality of your ingredients, guaranteeing a truly wholesome and delicious experience!
EXPLORE MORE SALADS AND HEALTHY DINNERS YOU’LL LOVE:
If you enjoyed this incredible **Flank Steak and Avocado Chimichurri Salad**, you’re in for a treat! Discover more healthy and delicious recipes to expand your culinary horizons. Here are some other favorites from my collection that I’m confident you’ll adore:
Flavorful Kofta Burgers
Tender Crockpot Beef Barbacoa
Zesty Asian-Inspired Chicken Salad
Elegant Wild Salmon Niçoise Salad (Copycat Nordstrom Cafe)
Delightful Grilled Summer Pasta Salad
Irresistible Crispy Hot Honey Chicken Caesar Salad
Click here to watch the reel I made of this recipe on Instagram!
Flank Steak & Avocado Chimichurri Salad
Equipment
-
large salad bowl
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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 corn, grilled
- 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 teaspoons sea salt
- 1/4 teaspoon cumin
- Pinch of 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.
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Heat grill to 500 degrees F.
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Add the corn, grilling for about 15-20 minutes total, rotating the cobs every 4-5 minutes.
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Season flank steak with sea salt, garlic powder and ground pepper, and rub with EVOO. Grill for 5-6 minutes each side, or until cooked to your preference. Remove from the grill and let it rest for 5-10 minutes.
Avocado Chimichurri:
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Add all chimichurri ingredients, except the avocado, to a food processor and pulse until smooth.
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Once it reaches desired consistency, add cubed avocado and spoon together.
To Assemble:
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After the steak has rested for 5-10 minutes, thinly slice against the grain and add it to the prepped salad bowl.
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Cut the corn off the cob and also add to the salad.
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Top with avocado chimichurri, cotija cheese, and red chili flakes. Enjoy!
To Store:
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Refrigerate any leftovers, storing the salad, steak and avocado chimichurri separately in airtight containers, for up to 2-3 days.