Grilled Argentine Steak Salad

Elevate your salad game with this vibrant and hearty Grilled Argentine Steak Salad, a perfect fusion of bold South American flavors and fresh, wholesome ingredients. Tender skirt or flank steak is marinated in a zesty, herb-packed chimichurri sauce made with garlic, parsley, oregano, red pepper flakes, and red wine vinegar, then grilled to perfection for smoky, succulent slices. Nestled atop a bed of crisp mixed greens, juicy cherry tomatoes, creamy avocado, and tangy red onion, this salad offers the perfect balance of textures and tastes. Whether you’re seeking a light yet satisfying dinner or an impressive dish for guests, this 30-minute steak salad recipe is quick, nutritious, and bursting with flavor—a true celebration of Argentine cuisine.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Skirt steak (or flank steak)
• 4 tablespoons Olive oil
• 2 tablespoons Red wine vinegar
• 3 Garlic cloves, minced
• 1 cup Fresh parsley, finely chopped
• 2 tablespoons Fresh oregano, finely chopped
• 0.5 teaspoons Red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 5 cups Mixed greens
• 1 cup Cherry tomatoes, halved
• 0.5 Red onion, thinly sliced
• 1 Avocado, sliced

Directions

Step 1

In a small bowl, whisk together 3 tablespoons of olive oil, red wine vinegar, minced garlic, chopped parsley, oregano, red pepper flakes, salt, and black pepper to make the chimichurri sauce.

Step 2

Reserve half of the chimichurri sauce for dressing the salad and use the remaining half as a marinade for the steak.

Step 3

Place the steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it is well-coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours.

Step 4

Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.

Step 5

Remove the steak from the marinade and discard any excess. Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness.

Step 6

Transfer the steak to a cutting board and let it rest for 5 minutes. Then slice it thinly against the grain.

Step 7

In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, and avocado slices.

Step 8

Top the salad with the sliced steak and drizzle with the reserved chimichurri sauce.

Step 9

Toss gently to coat and serve immediately.

Nutrition Facts

Serving size	1279.6 grams (1279.6g)

Amount per serving	% Daily Value*
Calories	1828

Total Fat 126.50g	162%
Saturated Fat 30.50g	153%
Polyunsaturated Fat 5.50g
Cholesterol 340mg	113%
Sodium 2868mg	125%
Total Carbohydrate 44.40g	16%
Dietary Fiber 23.50g	84%
Total Sugars 9.90g
Protein 143.30g	287%

Vitamin D 0IU	0%
Calcium 744mg	57%
Iron 30mg	168%
Potassium 5562mg	118%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.3%

Protein: 30.3%

Carbs: 9.4%