If you’re looking for a protein-packed, flavor-loaded salad that eats like a full meal, chimichurri steak salad with avocado hits every mark. This vibrant dish brings together juicy grilled steak, creamy avocado slices, and herbaceous chimichurri for a fresh and satisfying bite. It’s perfect for weeknight dinners, summer gatherings, or clean eating routines. In this guide, you’ll learn how to pick the right ingredients, prepare a quick chimichurri (including an avocado twist), cook steak to juicy perfection, and layer a salad that holds up in texture and taste.
What Makes Chimichurri Steak Salad with Avocado So Irresistible
Why Steak + Chimichurri Works
Chimichurri steak salad with avocado delivers bold flavor in every bite by pairing two powerhouse ingredients: juicy steak and zesty chimichurri sauce. Chimichurri is a vibrant blend of parsley, garlic, olive oil, vinegar, and chili flakes. When spooned over grilled steak, it creates a perfect contrast—the herbaceous sauce brightens the smoky, seared meat with tangy freshness.
This flavor-packed combo shines in salad form. Thin slices of tender steak become the anchor, and chimichurri brings the dressing-like punch. The acidity of the sauce cuts through the steak’s richness, keeping every bite balanced and never heavy.
Unlike basic steak salads, a chimichurri steak salad with avocado doesn’t need bottled dressing. The chimichurri naturally soaks into the greens, making the whole bowl taste like it was built to go together. It’s a fresh, savory upgrade from typical meat-topped salads.
The Role of Avocado in the Salad
Avocado is the secret ingredient that makes a chimichurri steak salad with avocado not just bold, but balanced. Its creamy texture smooths out the sharp edges of vinegar and garlic in the chimichurri, offering a buttery layer that mellows the boldness without losing flavor.
A ripe avocado adds visual appeal and richness to the salad. It also makes each serving more satisfying with healthy fats and fiber that boost satiety. And because it pairs well with steak and herbs, avocado enhances—not competes with—the other components.
The best part? This combination is naturally dairy-free, gluten-free, and fits a variety of diets. Chimichurri steak salad with avocado isn’t just a meal—it’s a reliable go-to when you want something quick, nutrient-packed, and seriously flavorful.
Key Ingredients for the Best Chimichurri Steak Salad
Steak Cuts That Work Best for Salads
Choosing the right cut of beef is key when preparing a flavorful chimichurri steak salad with avocado. Look for tender, quick-cooking cuts that can be seared or grilled to medium-rare without becoming tough. Flank steak, skirt steak, and flat iron steak are the top choices. These cuts absorb marinades well, slice easily, and offer a bold beef flavor that stands up to chimichurri’s acidity.
When buying steak, aim for about 6–8 ounces per person if the salad will be served as a main dish. Always slice steak thinly against the grain after resting to keep it tender and easy to chew. This helps the meat blend naturally with the avocado and salad greens.
For other weeknight-friendly meals built around simple ingredients and strong flavors, check out our one-pan gluten-free meals guide—perfect if you’re short on time but want full flavor.
Avocado Varieties and How to Pick a Ripe One
Not all avocados are equal when it comes to texture and flavor. For the creamiest results, use Hass avocados—they’re easy to slice, rich in flavor, and widely available year-round in the U.S. Their small size and bumpy dark skin make them easy to identify.
To check for ripeness, gently press near the top of the fruit. A slight give (without feeling mushy) means it’s ready. If you cut into one that’s underripe, set the halves back together and leave them out at room temperature for a few hours to soften.
For a chimichurri steak salad with avocado, use one large or two medium avocados for four servings. Slice just before serving to keep them fresh and bright.
How to Make Classic Chimichurri (Plus Avocado Twist)
Traditional Chimichurri Sauce Ingredients
Classic chimichurri is a no-cook, herb-based sauce that’s easy to prepare in under 10 minutes. For a fresh and bold chimichurri steak salad with avocado, use high-quality ingredients for the best flavor payoff.
Here’s what goes into a traditional chimichurri:
- 1 cup finely chopped parsley
- 2–3 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons red vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
Simply mix everything in a bowl and let it sit for 10–15 minutes before serving. This resting time allows the flavors to meld and intensify. Chimichurri holds well in the fridge for up to 3 days.
If you’re looking for ways to reuse leftover chimichurri in other high-protein dishes, try our cottage cheese protein bowl for another satisfying meal that doesn’t compromise on flavor.
How to Blend in Avocado Without Overpowering the Sauce
To turn standard chimichurri into a creamy, avocado-based version, mash half an avocado and stir it directly into the finished sauce. The key is to gently blend—not purée—the mixture. This method preserves the texture of the chopped herbs while adding the richness of avocado.
Avoid adding avocado too early or over-mixing, as it can turn the sauce into a paste. A spoon-mixed version allows each component to shine: the fresh herbs stay vibrant, and the avocado softens the vinegar’s sharpness.
This variation works beautifully for chimichurri steak salad with avocado, especially when you’re aiming for a creamier finish without using dairy. The avocado binds the steak and greens together naturally, acting as both ingredient and emulsifier.
Cooking the Perfect Steak for Salad
Grilling vs. Pan-Searing: What You Need to Know
Cooking the steak right is crucial to achieving a balanced and satisfying chimichurri steak salad with avocado. Grilling offers smoky depth and charred edges, while pan-searing delivers a crisp crust and juicy interior. Both techniques work, and the choice depends on your kitchen setup or season.
To grill, heat the grates to high and sear the steak for about 4 minutes per side. For a stovetop method, use a hot cast iron skillet with a drizzle of oil. Either way, aim for a deep brown crust and juicy center.
Use a thermometer to reach your preferred doneness:
| Doneness | Temperature |
|---|---|
| Medium-rare | 130–135°F |
| Medium | 135–145°F |
This step sets the stage for a flavorful, tender chimichurri steak salad with avocado. If you enjoy convenient, bold meals, our family-friendly gluten-free meals offer more quick options.
Resting and Slicing Tips for Tender Bites
Before assembling your chimichurri steak salad with avocado, rest the cooked steak for 5 to 10 minutes. Resting allows juices to redistribute, making the slices tender and juicy.
Slice the steak thin, across the grain, for the best bite. This technique shortens muscle fibers, keeping each forkful easy to chew. Thin slices also soak up chimichurri more evenly, which enhances every layer of the salad.
For the freshest results, slice the steak just before layering it onto your salad bowl. If preparing ahead, store sliced steak separately and gently rewarm before combining with avocado and chimichurri.
By mastering steak cooking, you’re halfway to building a bold, satisfying chimichurri steak salad with avocado that delivers in every bite.
Salad Assembly Tips for Flavor and Texture
Best Greens and Base Add-ins
Choosing the right salad base is essential when building a chimichurri steak salad with avocado that delivers freshness in every bite. Go for sturdy greens that can hold up under warm steak and rich chimichurri. Baby arugula, spinach, romaine, and spring mix all work well. For added crunch, toss in shredded cabbage or thinly sliced radicchio.
Other great add-ins include cherry tomatoes, grilled corn, roasted red peppers, and sliced cucumbers. These add pops of color and texture without clashing with the bold flavors of the steak and chimichurri.
For extra protein or fiber, consider layering in roasted chickpeas or quinoa. These ingredients help round out the salad into a meal that feels satisfying without being too heavy.
If you’re looking to build better bowls, our cottage cheese egg bites are another make-ahead protein option to pair with greens and sauces.
Layering Techniques to Avoid a Soggy Salad
To prevent soggy bites in your chimichurri steak salad with avocado, layer ingredients in a way that protects the greens. Start with your base leaves at the bottom, followed by heartier toppings like corn, cucumbers, or beans. Lay the sliced steak on top while it’s still slightly warm.
Next, spoon over chimichurri so it coats the meat first. This keeps the sauce concentrated where it belongs—on the steak—and prevents the greens from becoming wilted too quickly. Add the sliced avocado last, right before serving.
If making this salad for meal prep, store the chimichurri and avocado separately and mix only when ready to eat. This simple trick keeps the textures crisp and the flavors bold.
Whether served for lunch or dinner, a well-layered chimichurri steak salad with avocado ensures that every bite hits with the right mix of flavor and crunch.
Serving Ideas and Meal Combos
When and How to Serve Chimichurri Steak Salad
A well-prepared chimichurri steak salad with avocado is more than just a lunch option—it’s an all-day, any-occasion meal. Serve it warm for dinner right after grilling the steak, or prep the ingredients ahead for an easy lunch you can assemble in minutes.
This salad works well as a main course thanks to the protein-packed steak and healthy fats from avocado. For gatherings, plate the salad in a large bowl and serve chimichurri on the side so guests can drizzle it themselves. The vibrant green sauce also adds a pop of color to any table.
It’s naturally gluten-free, low-carb, and adaptable to most dietary needs. Pair with iced tea, sparkling water, or a glass of red wine for a balanced, refreshing meal.
If you’re building a summer dinner menu, see our ideas for easy gluten-free sides that pair perfectly with this salad—like roasted veggies, grilled potatoes, or simple herb rice.
What to Serve With It for a Complete Plate
While chimichurri steak salad with avocado stands on its own, pairing it with the right side can elevate your meal without overwhelming it. A piece of crusty gluten-free bread helps soak up extra chimichurri. Light soups—like chilled cucumber or tomato gazpacho—complement the salad’s bold flavors without adding heaviness.
For a heartier spread, add roasted sweet potatoes, garlic green beans, or grilled corn. These mild yet savory sides offer balance to the steak and avocado combo.
Even fruit-based sides like watermelon wedges or citrus salad add freshness and contrast. Avoid heavy dressings or creamy sides, which may overpower the bright, herb-forward flavor of the salad.
With the right pairings, your chimichurri steak salad with avocado becomes more than a salad—it becomes the star of your table.
Storage Tips and Meal Prep Advice
How to Store Leftovers Without Losing Flavor
If you’re making chimichurri steak salad with avocado ahead of time, smart storage is essential to preserve freshness. Store each component in a separate airtight container. Keep the steak sliced and chilled, the chimichurri sealed to avoid oxidation, and the avocado whole or pitted with lemon juice to prevent browning.
Salad greens are the most sensitive—wrap them in a dry paper towel and place them in a sealed container to reduce wilting. Assemble only when you’re ready to eat. This method keeps your salad vibrant, crisp, and full of flavor.
The chimichurri sauce holds well for up to 3 days refrigerated. Steak can be stored for 3–4 days and reheated gently in a pan or microwave. Avocado is best added fresh each time to avoid sogginess or mushy texture.
Want more practical meal-prep tips that work with high-protein meals like this one? Try our popular gluten-free chicken pad Thai meal prep for another balanced, lunch-ready option.
How to Pack for On-the-Go Lunches
To pack chimichurri steak salad with avocado for work or school, use a bento-style lunch box or separate containers. Place the greens in the largest compartment, and pack steak and avocado separately to prevent sogginess. Keep the chimichurri in a small jar or container to drizzle right before eating.
Adding a lemon wedge or small ice pack can help maintain freshness. Pack a fork and napkin so it’s ready to eat on the go. With just a few minutes of prep, you’ll have a flavorful, satisfying lunch that doesn’t feel like leftovers.
This meal-prep-friendly salad stays satisfying and crisp when stored correctly—making chimichurri steak salad with avocado a great choice for busy days when you still want to eat well.
Nutrition Breakdown and Health Benefits
Protein, Healthy Fats, and Nutrient Balance
A well-built chimichurri steak salad with avocado offers impressive nutritional benefits. The steak supplies high-quality protein and essential nutrients like iron, zinc, and B vitamins. Protein helps keep you full longer and supports muscle recovery—especially helpful if you’re following an active lifestyle or high-protein diet.
Avocado contributes heart-healthy monounsaturated fats, along with fiber, potassium, and folate. These healthy fats aid in nutrient absorption, making your salad not just delicious, but efficient in delivering what your body needs.
Add-ins like leafy greens, cherry tomatoes, and cucumbers further boost fiber, hydration, and antioxidants. Altogether, this salad makes for a well-rounded meal that supports energy levels and digestion.
For another protein-rich, nutrient-dense recipe idea, try our creamy cottage cheese pasta sauce—a great option if you’re looking to balance indulgence with nutrition.
Why Chimichurri Steak Salad Works for Many Diets
Thanks to its naturally low-carb and gluten-free makeup, chimichurri steak salad with avocado fits a variety of dietary preferences. It’s suitable for keto, paleo, gluten-free, and even Whole30 diets if you skip vinegar with added sugar. It also avoids dairy, making it ideal for lactose-sensitive eaters.
Avocado adds creaminess without the need for mayo, cheese, or dressing, making this salad lighter and easier to digest. It also provides healthy calories, so you feel full and energized rather than sluggish.
Whether you’re meal prepping, cooking for the family, or trying to clean up your eating habits, this nutrient-balanced chimichurri steak salad with avocado is a smart, flavor-forward choice.
FAQs
How do you make chimichurri with avocado?
To make chimichurri with avocado, start by preparing a traditional chimichurri base using parsley, garlic, olive oil, red wine vinegar, and oregano. Then, mash half a ripe avocado and stir it gently into the sauce just before serving. The avocado adds creamy texture and mellows the acidity. It blends beautifully with grilled steak, making it ideal for a bold and satisfying chimichurri steak salad with avocado.
What goes well with a chimichurri steak?
Many sides complement chimichurri steak, especially fresh or mildly seasoned dishes that don’t overpower the sauce. Some popular options include roasted potatoes, grilled vegetables, herbed rice, or fresh salads. In a chimichurri steak salad with avocado, the creamy avocado helps balance the acidity of the sauce, and crunchy greens or corn add texture.
Can you use chimichurri as salad dressing?
Yes. Chimichurri works as a zesty, herb-packed salad dressing, especially in recipes that include grilled meat or bold flavors. When thinned slightly with olive oil or vinegar, it becomes pourable and blends well with greens. In a chimichurri steak salad with avocado, it doubles as both a sauce and a dressing, eliminating the need for additional condiments.
What dressing is best on steak salad?
Vinaigrettes made with red wine vinegar or lemon juice are great on steak salad. But chimichurri stands out because it delivers both acidity and herby brightness. The garlic, parsley, and oil balance rich meats and creamy ingredients like avocado. That’s why it’s the go-to choice in a chimichurri steak salad with avocado—you get bold flavor without the heaviness of creamy dressings.
Conclusion
Creating a flavorful, satisfying salad doesn’t require complicated prep or fancy ingredients. With tender steak, creamy avocado, and bold chimichurri, this recipe delivers every time. It’s perfect for meal prep, dinner guests, or easy weekday lunches.
From cooking the steak to mixing the chimichurri and layering your salad, you now have everything you need to prepare a dish that’s packed with nutrients and flavor. Customize it to your taste—add grilled veggies or roasted corn for texture, or explore more creative ideas on platforms like Pinterest and Medium. For helpful tips and community sharing, you can also follow Easy Cooking US on Tumblr and X (Twitter).
Chimichurri steak salad with avocado isn’t just another salad—it’s a reliable, protein-rich meal that’s fresh, balanced, and satisfying any day of the week.
Meet Emily Culino
Emily Culino is the recipe creator behind Easy Cooking US. She focuses on flavorful, approachable meals designed for real-life schedules. From nutrient-packed bowls to quick weeknight dinners like this chimichurri steak salad with avocado, her goal is to help every home cook succeed with ease and confidence.
Table of Contents
Chimichurri Steak Salad with Avocado
Equipment
- mixing bowl
- grill or skillet
- knife and cutting board
- salad bowl
- serving tongs
Ingredients
- 600 g flank steak or skirt steak
- 1 cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- 120 ml olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 0.25 tsp red pepper flakes
- 0.5 ripe avocado, mashed
- to taste salt and pepper
- 2 ripe Hass avocados, sliced
- 150 g mixed salad greens (arugula, spinach, romaine)
- 100 g cherry tomatoes, halved (optional)
- 80 g cucumber, thinly sliced (optional)
- 100 g grilled corn kernels (optional)
Instructions
- In a bowl, combine parsley, minced garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Let sit for 10–15 minutes to meld flavors.
- Mash half a ripe avocado and gently stir into the chimichurri. Avoid over-mixing to preserve texture.
- Preheat grill or skillet over high heat. Season steak with salt and pepper. Cook 4 minutes per side (or until desired doneness). Rest steak 5–10 minutes before slicing thinly against the grain.
- Arrange salad greens in a large bowl. Add cucumbers, cherry tomatoes, and grilled corn if using.
- Top greens with sliced steak. Spoon chimichurri over steak, letting some drizzle onto the greens.
- Add sliced avocado on top just before serving. Serve immediately for best texture and flavor.