This is one of those salads that actually feels like dinner. Perfectly seared ribeye, creamy avocado, fresh tomatoes and cucumber, little mozzarella pearls, and a sweet and herby chimichurri vinaigrette over the whole thing.
I love making this when I want something fresh but still filling. The steak makes it feel a little more special, but the whole thing is actually really simple to throw together.
Steak Salad with Chimichurri Vinaigrette
For the Steak
- 1 boneless ribeye steak, about 12–16 oz
- Salt
- Freshly cracked black pepper
- 2 tbsp olive oil
- 1/2 shallot
- 4 garlic cloves
- 4 sprigs fresh thyme
- 3 tbsp unsalted butter
For the Chimichurri Vinaigrette
- 1/3 cup olive oil
- 2 tbsp white wine vinegar
- 1 garlic clove
- 1/2 tsp salt
- 1/4 tsp dried oregano
- 1/4 tsp paprika
- 1/4 tsp red pepper flakes
- 1/2 cup fresh Italian parsley
- 2 tbsp honey
For the Salad
- Chopped cucumber
- Chopped tomatoes
- Mozzarella pearls
- 1 avocado, diced
- Fresh lemon
- Flaky salt
Make the Steak
Season the ribeye generously on both sides with salt and freshly cracked pepper.
Heat the olive oil in a cast-iron or heavy-bottomed skillet over high heat until hot.
Add the steak and reduce the heat to medium-high. Let it sear without touching it for about 1 1/2 minutes. Move the steak around the pan for another 1 1/2 minutes to help develop a nice crust, then flip.
Reduce the heat to low-medium and add the shallot, garlic, thyme and butter.
Once the butter melts, tilt the pan slightly and continuously spoon the melted herb butter over the steak for about 2–3 minutes, or until the steak reaches your preferred doneness.
Transfer the steak to a plate and let it rest for a few minutes before slicing.
Make the Chimichurri Vinaigrette
Add the olive oil, white wine vinegar, garlic, salt, oregano, paprika, red pepper flakes, parsley and honey to a food processor.
Pulse until everything is combined but the parsley still has a little texture. You don’t want it completely smooth.
Assemble the Salad
Add the cucumber, tomatoes, mozzarella pearls and avocado to a large serving bowl.
Slice the rested steak and add it right on top. Spoon the chimichurri vinaigrette generously over everything.
Finish with a squeeze of fresh lemon and flaky salt and serve right
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