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Chimichurri Grilled Steak Salad

Low SodiumLow PhosphorusHigh Protein Diabetes-FriendlyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanBeefDinnerSalad
4 servings
Active time: 1 hour
Total time: 1 hour

Nutrition Per Serving

  • Calories363 cal
  • Total Fat24.3 g
  • Saturated Fat4.9 g
  • Cholesterol1 mg
  • Sodium518 mg
  • Carbohydrate Total9 g
  • Protein27 g
  • Phosphorus289 mg
  • Potassium864 mg
  • Fiber4 g
  • Calcium94 mg


  • 1 cup packed flat-leaf parsley leaves
  • 5 tablespoons extra-virgin olive oil, divided
  • ¼ cup cup
  • 1 small clove garlic, chopped
  • ¾ teaspoon salt, divided
  • 1 pound flank steak, trimmed
  • 2 hearts of romaine, or 2 small heads
  • 1 large bell pepper, quartered
  • 1 small red onion, sliced 1/2 inch thick


Chimichurri sauce is a zingy Argentinean sauce made with garlic, parsley, vinegar and oil. Here chimichurri sauce doubles as marinade for flank steak and as salad dressing for this grilled steak salad recipe.


  1. Puree parsley, 1 tablespoon oil, vinegar, garlic and 1/4 teaspoon salt in a blender. Pat 1 tablespoon of the mixture on each side of steak. Put the steak on a plate, cover and refrigerate at least 1 hour and up to 24 hours. Add 3 tablespoons oil to the herb mixture remaining in the blender; pulse to blend. Transfer to a bowl, cover and refrigerate if not using right away.
  2. Twenty minutes before you are ready to grill, preheat grill to medium-high.
  3. Cut each heart (or head) of romaine in half lengthwise, leaving the root end intact. Brush lettuce, bell pepper and onion with the remaining 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt. Sprinkle the steak with remaining 1/4 teaspoon salt. Let the dressing come to room temperature if necessary while you grill.
  4. Take the steak, lettuce, bell pepper and onion out to the grill. Oil the grill rack. Put everything on the grill, placing the steak on the hottest part. Grill the steak, turning once, until desired doneness, 6 to 8 minutes per side for medium. Grill the pepper and onion, turning occasionally, until charred and tender, about 10 minutes total. Grill the lettuce, turning once, until lightly charred, about 2 minutes per side.
  5. Let the steak rest on a clean cutting board for 5 minutes, then thinly slice against the grain. Chop the bell pepper and onion. Divide the lettuce, steak, pepper and onion among 4 plates. Drizzle with the reserved dressing.


  • To make ahead: Prepare through Step 1 up to 1 day ahead.
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