High Protein Chopped Chimichurri Steak Salad for a Healthy Lunch

Letting the steak sit at room temperature for 30 minutes before cooking means it cooks more evenly, instead of the outside overcooking while the center is still cold. Drizzling the olive oil into the chimichurri slowly, with the food processor running, is what keeps it from separating — dumping it in all at once leaves you with an oily layer on top instead of an emulsified sauce.

• 1¼ lb strip, sirloin, or flank steak, trimmed
• 1 tsp kosher salt, plus fresh black pepper, to taste

• 1½ cups mini cucumbers, diced
• 1½ cups cherry tomatoes, halved
• 1 large avocado (about 6 oz), sliced
• ¼ cup slivered red onion

• Steak: flank steak is leaner, strip steak is more tender — either works.
• Vinegar: apple cider vinegar substitutes for red wine vinegar.
• Onion: soak red onion slices in cold water for 10 minutes if you find the flavor too sharp.
• Greens: add a bed of arugula or baby spinach for more bulk.
• Herbs: swap half the parsley for cilantro for a brighter, more citrusy chimichurri.

1. Season the steak. Season both sides generously with kosher salt and pepper. Let it sit at room temperature for about 30 minutes before cooking.
2. Make the chimichurri. In a food processor, pulse the parsley, garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper until finely chopped. With the processor running, slowly drizzle in the olive oil until the sauce comes together with a slightly chunky, rustic texture.
3. Sear the steak. Heat a grill, grill pan, or cast-iron skillet over medium-high heat. Lightly oil the surface. Sear the steak 5-6 minutes per side for medium-rare (this assumes a steak roughly 1 inch thick — thinner cuts will cook faster), aiming for 125-130°F internally. Press the center with a finger as a backup check — it should give slightly, like the base of your thumb when your hand is relaxed.
4. Rest and slice. Rest the steak on a cutting board for at least 5 minutes, then slice thinly against the grain.
5. Toss and serve. In a large bowl, toss the cucumber, tomatoes, avocado, and onion with a pinch of salt. Drizzle with half the chimichurri and toss. Add the sliced steak and the remaining chimichurri, tossing gently to coat without mashing the avocado.

• Steak turns out tough — almost always from skipping the rest time, slicing with the grain instead of against it, or both together.
• Chimichurri separates — this happens when the oil is added too fast. Drizzle it in slowly with the processor running.
• Avocado gets mashed instead of staying intact — toss gently once the steak and dressing go in, not with the same vigor as the earlier vegetable toss.
• Salad tastes flat — taste the chimichurri on its own before adding it; it should be sharp and herby, since it’s diluted once it’s tossed with the vegetables and steak.

Store leftovers in an airtight container in the fridge for up to 2 days, though it’s best eaten within 24 hours because of the fresh avocado. Keep the steak in a separate container if possible, and don’t reheat the salad — let the steak come closer to room temperature before tossing it with the cold vegetables, since reheating softens the cucumber and tomato.

• Serve with crusty sourdough bread to soak up extra dressing.
• Pair with roasted sweet potato wedges for more fiber.
• Add crumbled feta for a salty, creamy contrast.
• Top with toasted pine nuts for crunch.

If you liked the herb-forward dressing here, the Thai beef salad uses a similar seared-and-sliced steak technique with a completely different flavor profile. For another avocado-based salad, try the workout egg avocado salad. Want something with seafood instead of steak? The shrimp avocado salad comes together just as fast. And for another fresh, herb-heavy option, the chicken street corn salad is worth trying too.

The first time I made this, I poured all the olive oil into the chimichurri at once, and it separated into an oily layer that never fully mixed back in. Now I add it slowly with the processor running, and the sauce comes out properly emulsified every time.