Argentina is synonymous with beef, and its grilling culture, known as “asado,” holds a special place in the nation’s culinary traditions. The “Argentine Chimichurri Steak Salad” captures the essence of this tradition while incorporating vibrant, fresh ingredients that make it a well-rounded and satisfying dish.
The Tradition of Asado and Chimichurri
Asado is more than just a method of cooking in Argentina; it is a social event where families and friends gather around an open fire to grill top-quality meats, typically seasoned simply with salt. The meat is cooked over a slow-burning wood or charcoal fire, allowing it to develop a deep, smoky flavor. Among the preferred cuts used in asado, “flank steak (or “vacio”) and skirt steak (or “entraña”)” are particularly popular because of their rich marbling and bold beefy taste, which intensifies during grilling.
No asado is complete without “chimichurri”, Argentina’s most famous sauce. This vibrant green condiment, made from fresh parsley, garlic, oregano, red pepper flakes, olive oil, and red wine vinegar, is a staple accompaniment to grilled meats. Unlike heavier sauces, chimichurri enhances rather than overpowers the steak’s flavor, adding a balance of brightness, acidity, and a touch of spice.
A Modern Take: The Steak Salad
While traditional Argentine asado typically pairs grilled meat with simple accompaniments like grilled vegetables or bread, this recipe reimagines the flavors in a lighter, refreshing format—an “Argentine Chimichurri Steak Salad”. By combining classic grilled flank steak with fresh greens and a flavorful dressing, this dish offers a harmonious balance of smoky, tangy, and creamy textures.
The base of the salad consists of “arugula”, known as “rúcula” in Argentina, which brings a peppery bite that complements the richness of the steak. Adding “cherry tomatoes”, “avocado”, and **thinly sliced red onions** lends sweetness, creaminess, and a bit of sharpness, enhancing each bite with contrast and complexity.
The dish is brought together with a generous drizzle of “chimichurri sauce”, infusing it with the iconic Argentine flavors. Unlike an ordinary salad dressing, chimichurri acts as both a marinade and a topping, ensuring that each bite is packed with zesty and herby goodness.
Why This Recipe Works
1. A Perfect Balance of Textures and Flavors: The contrast between the crisp arugula, tender steak, creamy avocado, and juicy tomatoes creates a dynamic yet harmonious dish.
2. Healthier Alternative to Traditional Asado: While classic asado meals can be meat-heavy, this salad incorporates fresh vegetables and heart-healthy olive oil, making for a lighter but equally satisfying option.
3. Quick and Simple Preparation: With just 30 minutes of prep and 15 minutes of cooking, this meal is perfect for a weeknight dinner or a gathering where you want to impress with bold flavors.
A Tribute to Argentine Cuisine
This Argentine Chimichurri Steak Salad pays homage to Argentina’s deep-rooted grilling culture by incorporating authentic flavors with a fresh and modern touch. It’s ideal for those who love the smoky nostalgia of a traditional asado but also crave a light and refreshing meal. Every bite is a testament to the vibrancy of Argentina’s food culture, making it a perfect dish to celebrate the country’s love for steak and bold flavors.
Argentine Chimichurri Steak Salad
Ingredients
Steak and Salad
- 500 grams flank steak Preferably grass-fed for better flavor
- 1 bunch arugula leaves fresh and washed
- 1 cup cherry tomatoes halved
- 1 small avocado sliced
- ¼ cup red onion thinly sliced
Chimichurri Sauce
- 1 cup fresh parsley finely chopped
- 3 cloves garlic minced
- ¼ cup fresh oregano finely chopped
- ½ teaspoon red pepper flakes
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon salt to taste
Instructions
- Chimichurri Sauce: In a bowl, combine 1 cup finely chopped fresh parsley, 3 minced garlic cloves, 1/4 cup finely chopped fresh oregano, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt. Slowly whisk in 1/2 cup extra virgin olive oil and 2 tablespoons red wine vinegar until well integrated. Let it sit to marry the flavors.
- Prepare the Steak: Preheat your grill to high heat. Season the 500 grams of flank steak generously with salt and freshly cracked black pepper. Grill for about 3-4 minutes on each side until medium-rare or until desired doneness. Remove from grill and let it rest for 5 minutes before slicing thinly against the grain.
- Assemble the Salad: In a large bowl, combine 1 bunch of arugula leaves, 1 cup of halved cherry tomatoes, 1 sliced avocado, and 1/4 cup thinly sliced red onion. Drizzle some chimichurri over the salad ingredients and toss gently.
- Plate the salad on individual dishes, top with slices of steak, and spoon a generous amount of chimichurri sauce over the steak. Serve immediately.