This California-inspired steak salad is what summer dinners dream of being. Grilled steak meets fresh greens, juicy tomatoes, tender asparagus, and creamy avocado, all finished with a bold chimichurri drizzle that brings the whole dish alive.

Why You’ll Love This Recipe

• Balanced and vibrant: Every bite is a contrast of texture and taste.

• Grill or skillet-friendly: Adaptable to your kitchen setup.

• Bright, herbaceous dressing: Chimichurri adds zing without overpowering.

• Protein-packed: Perfect for refueling and satisfying steak cravings.

California Steak Salad with Chimichurri Dressing

If you’re on the hunt for a dinner salad that’s both light and incredibly satisfying, look no further. This steak salad offers the best of both worlds—fresh greens and robust protein, unified by a herb-packed chimichurri that’s worth licking the spoon for.

California-style cooking is all about fresh ingredients, simple prep, and flavors that pop. This salad does just that. The grilled steak provides the savory depth, while the arugula and veggies keep things crisp and clean.

This isn’t your typical meat-and-greens dish. It brings flair with every bite—sweet cherry tomatoes, grilled onions and asparagus, creamy avocado, and steak that’s seared to perfection.

The chimichurri? It’s a game-changer. Made with cilantro, garlic, lime juice, and olive oil, it’s a tangy, vibrant dressing that brightens the entire plate. Think of it as a bold finishing sauce that wakes everything up.

By grilling both the steak and some of the veggies, you add a smoky edge that plays beautifully against the raw freshness of the greens. It’s a thoughtful balance of warm and cool, soft and crunchy.

Flank steak is the cut of choice here. It cooks quickly and slices beautifully when done right—just remember to cut against the grain for the most tender bite.

You can adapt this salad to any season. Use baby spinach or kale if arugula isn’t available. Sub in grilled zucchini or bell peppers for asparagus. It’s a forgiving and customizable base.

It’s also a meal-prepper’s dream. The steak and veggies can be grilled in advance and stored separately. Toss everything together when you’re ready to eat.

This salad works great for date night, family dinner, or solo feasting. It’s elegant yet easy, fresh yet hearty. You can even serve it as a build-your-own platter with extra chimichurri on the side.

The presentation is also stunning. With its array of colors and textures, it looks restaurant-level without much effort.

Even if you’re not a big salad person, this one might convert you. It eats like a full meal but never feels heavy or greasy.

No need for carb-heavy sides or bread—unless you want to sop up that chimichurri, in which case… we approve.

This dish is perfect for warmer weather, but it can also brighten up winter dinners with its freshness. There’s something timeless about steak and greens done right.

The flavors are clean, the prep is straightforward, and the end result is crave-worthy. You’ll want to make this again and again.

So grab your grill (or skillet), your sharpest knife, and let’s get into this steak salad magic.

Servings

Serves 4

Time

• Prep Time: 20 minutes

• Cook Time: 15–18 minutes

• Rest Time: 5 minutes

• Total Time: ~40 minutes

Ingredients

For the Steak and Veggies:

• 1.25 lbs flank steak

• 1 tbsp olive oil

• Salt & pepper to season

• 1 lb asparagus, trimmed

• 1 red onion, sliced into thick rings

• 1 pint cherry tomatoes, halved

• 1 avocado, sliced

• 5 oz arugula or spring mix

For the Chimichurri Dressing:

• 1 garlic clove

• 1 cup fresh cilantro (or mix of cilantro + parsley)

• 2 tbsp lime juice

• 3 tbsp olive oil

• 1/4 tsp smoked paprika

• 1/2 tsp red pepper flakes (adjust to taste)

• Salt & pepper to taste

Instructions

1. Prep Veggies:
   Toss asparagus and red onion slices with olive oil and a pinch of salt. Set aside.

2. Grill Veggies:
   On a grill or grill pan over medium-high heat, cook asparagus 4–5 minutes, turning once. Grill onions 3–4 minutes per side until charred.

3. Season and Grill Steak:
   Rub steak with olive oil, salt, and pepper. Grill for 3–5 minutes per side for medium-rare. Rest for 5 minutes, then slice against the grain.

4. Make Chimichurri:
   In a food processor or blender, combine garlic, cilantro, lime juice, olive oil, paprika, red pepper flakes, salt, and pepper. Blend until smooth but still a bit textured.

5. Assemble Salad:
   On a large serving platter or individual bowls, layer arugula, grilled veggies, cherry tomatoes, avocado, and sliced steak. Drizzle with chimichurri.

6. Serve:
   Serve immediately with extra chimichurri on the side.

Tips

• No grill? Use a cast-iron skillet for beautiful sear and char.

• Steak too thick? Pound it slightly for even cooking.

• For a dairy-free boost, add roasted sunflower seeds or toasted almonds.