Recipe · By Marc Dessein · 30 October 2026

Chimichurri steak salad

Name: Chimichurri steak salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 sirloin steak, about 225 g; 1 bunch of spinach (about 140 g), shredded; 1 avocado, sliced; Half a cucumber, sliced; A quarter of a red onion, diced; A small bunch of fresh parsley (about 10 to 15 g); 2 garlic cloves, chopped; 2 tablespoons red wine vinegar; 60 ml olive oil; Half a teaspoon chilli flakes; Salt

Slices of rare steak topped with chimichurri on spinach, avocado, cucumber and cherry tomatoes, with a fork

Serves4
ServeHot steak, cold salad

Serves 4. Per serving, about 320 kcal and 15 g of protein.

Total time: about 30 min

A sirloin steak seared over a high heat, sliced against the grain and laid on spinach, cucumber, red onion and avocado. The chimichurri is parsley, garlic, red wine vinegar, olive oil and chilli.

Method

Make the chimichurri by mixing the parsley, garlic, vinegar, olive oil (keep a little back for the spinach) and chilli. Leave it to stand while you cook the steak.
Season the steak and sear it over a high heat until well browned, then leave it to rest for a few minutes so the juices stay in the meat.
Massage the spinach with the olive oil you kept back from the 60 ml to soften it.
Slice the steak against the grain and lay it over the spinach, cucumber, onion and avocado.
Spoon over the chimichurri. For a heartier meal, serve with a few new potatoes.