Spring Steak Salad with Chimichurri Sauce

This spring steak salad with homemade carrot and cilantro chimichurri vinaigrette dressing uses crisp spring vegetables and tops them with tender juicy steak pieces and a drizzle of fresh herb chimichurri sauce.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 395 kcal
Author J Trogstad



  • 1/2 bag spring lettuce mix
  • tomatoes, sweet corn kernels, sprouts
  • carrots, cucumber, watermelon radishes thinly sliced

Chimichurri Dressing

  • 1/2 cup packed cilantro
  • 1/2 cup packed parsley
  • 1/8 cup carrot
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional
  • 2 tsp minced garlic
  • 1/2 cup olive oil
  • 3 TBSP red wine vinegar
  • 1 TBSP lime juice


  1. Prepare your PRE steak according to package instructions.  While the steak is grilling you can make your salad and dressing.

  2. To make the chimichurri dressing combine the cilantro, parsley, carrot, oregano, and red pepper flakes in the bottom of a food processor and pulse until finely chopped.  Then add in all other dressing ingredients and pulse until desired consistency is reached.

  3. To create your salad, place the lettuce mix in the bottom of a large serving bowl.  Add in your other spring vegetables.  Once the steak is fully cooked, remove from heat for 5 minutes before slicing into thin strips, placing the strips on top of the salad, and then drizzling the chimichurri dressing over top of everything.

Nutrition Facts
Spring Steak Salad with Chimichurri Sauce
Amount Per Serving
Calories 395
* Percent Daily Values are based on a 2000 calorie diet.