Easy Grilled Chimichurri Steak Salad with Fresh Veggies and Flatbread
Easy Chimichurri Steak Salad is a summer grilling favorite. After making this many times, I’ve discovered the trick to perfect steak every time. The crispy flatbread and fresh veggies make this better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Potato Soup with Bacon and Kale Recipe and Crispy Croissant Grilled Cheese Recipe for Easy Dinner.
Why This Easy Grilled Chimichurri Steak Salad with Fresh Veggies and Flatbread Is Pure Comfort
- Perfectly seasoned steak every time
- Crispy flatbread for dipping in chimichurri
- Ready in just 20 minutes
What You'll Need for Easy Grilled Chimichurri Steak Salad with Fresh Veggies and Flatbread
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Steak
- Fresh parsley
- Fresh cilantro
- Garlic
- Red wine vinegar
- Olive oil
- Flatbread
- Romaine lettuce
- Cherry tomatoes
- Cucumber
- Chimichurri sauce
- Salt
- Pepper
- Red pepper flakes
- Optional: Avocado
- Optional: Crumbled feta
- Optional: Sliced red onion
đź“ť Ingredient Notes
- Steak: Any cut works, but sirloin or flank are best for grilling.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing. → See on Amazon
- Grill pan — Indoor grilling for any weather. → See on Amazon
How to Make Easy Grilled Chimichurri Steak Salad with Fresh Veggies and Flatbread
- Prepare chimichurri: Blend parsley, cilantro, garlic, vinegar, and oil. Season with salt and pepper.
- Season steak: Sprinkle steak with salt, pepper, and red pepper flakes. Grill for 4-5 minutes per side.
- Prepare veggies: Chop romaine, halve tomatoes, and slice cucumber.
- Assemble salad: Toss veggies with chimichurri. Slice steak and serve on top of salad with flatbread.
Cook's Tips for Perfect Easy Grilled Chimichurri Steak Salad with Fresh Veggies and Flatbread
- : Let steak rest for 5 minutes before slicing to retain juices.
- Common mistake and fix: Don't overcook steak. Use a meat thermometer to avoid dryness.
- : Make extra chimichurri for dipping flatbread.
- : Grill flatbread for 1-2 minutes on each side for crispiness.
Storing & Reheating Easy Grilled Chimichurri Steak Salad with Fresh Veggies and Flatbread
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare chimichurri and slice veggies up to 1 day ahead.
Freezing Easy Grilled Chimichurri Steak Salad with Fresh Veggies and Flatbread
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier salad, add sliced jalapeños.
- Best substitution: Use store-bought chimichurri if short on time.
- Make-ahead: Prepare chimichurri and slice veggies up to 1 day ahead.
- Scaling: This recipe serves 4. Double ingredients for 8 servings.
- Troubleshooting: If steak is tough, marinate in chimichurri for 30 minutes before grilling.
Want to level up this recipe?
Meat thermometer — Prevent overcooking and dry steak. → Check price on Amazon
Easy Grilled Chimichurri Steak Salad with Fresh Veggies and Flatbread
Ingredients
Main Ingredients
- Steak
- Fresh parsley
- Fresh cilantro
- Garlic
- Red wine vinegar
- Olive oil
- Flatbread
- Romaine lettuce
- Cherry tomatoes
- Cucumber
Seasonings
- Chimichurri sauce
- Salt
- Pepper
- Red pepper flakes
Optional Toppings
- Avocado
- Crumbled feta
- Sliced red onion
Instructions
- Prepare chimichurri: Blend parsley, cilantro, garlic, vinegar, and oil. Season with salt and pepper.
- Season steak: Sprinkle steak with salt, pepper, and red pepper flakes. Grill for 4-5 minutes per side.
- Prepare veggies: Chop romaine, halve tomatoes, and slice cucumber.
- Assemble salad: Toss veggies with chimichurri. Slice steak and serve on top of salad with flatbread.
Notes
- Chef tip: For a spicier salad, add sliced jalapeños.
- Best substitution: Use store-bought chimichurri if short on time.
- Make-ahead: Prepare chimichurri and slice veggies up to 1 day ahead.
- Scaling: This recipe serves 4. Double ingredients for 8 servings.
- Troubleshooting: If steak is tough, marinate in chimichurri for 30 minutes before grilling.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for this recipe.
- Oven reheat: Reheat in the oven at 350°F for 10 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare chimichurri and slice veggies up to 1 day ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 30g
- Carbs: 15g
- Fiber: 3g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 80mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Chimichurri Steak Salad with Fresh Veggies and Flatbread FAQs
Yes, prepare up to 1 day ahead and store in the fridge.
Overcooking or not marinating can make steak tough. Use a meat thermometer and marinate if needed.
Yes, broil steak for 4-5 minutes per side and finish in the oven at 400°F for 5-10 minutes.
Pita bread or naan work well as substitutes.
Yes, freeze for up to 3 months. Thaw in the fridge overnight before using.
A Warm Final Note
I can’t wait for you to try Easy Grilled Chimichurri Steak Salad with Fresh Veggies and Flatbread and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
