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California Steak Salad with Chimichurri Dressing

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.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 4

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
 

Prep Veggies:

  • Toss asparagus and red onion slices with olive oil and a pinch of salt. Set aside.

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.

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.

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.

Assemble Salad:

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

Serve:

  • Serve immediately with extra chimichurri on the side.

Notes

  • 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.