Guest Post – Flank Steak Chimichurri Salad

Posted in Food, Homemaking

graceinhisbeautyHey, My Mama Project readers! My name is Elizabeth, and I am so excited to be guest blogging over here on Jennifer’s lovely blog! I am a faith + lifestyle blogger over at Grace in His Beauty. Stop by and say hi, I’d love to “meet” you! 🙂 You can also follow along with my Instagram! I am a wife to my best friend and homeschool mama to one sweet boy! I love Jesus, strong coffee, the smell of the ocean air, fresh flowers, and baking!

This Flank Steak Chimichurri Salad is one of our family favorites, especially for warm summer dinner parties! It is super flavorful and always a huge hit! The salad is dressed with the chimichurri sauce, but also can be drizzled over the steak once placed on the grill or over the top after serving. You can tailor the chimichurri to your liking as far as the consistency goes. I like it a little thicker but you could always add more oil to thin it out.

I love how flavorful and fancy this dish looks and tastes, but the best part is the chimichurri ingredients come together pretty easily and can be made in advance and then can chill out in the refrigerator until you’re ready. You can let this sit in the fridge for a few hours, but I wouldn’t push it much longer than that, especially if you are serving this to guests. When I made this recently, as my son was raving at how good it was, he reminded me that I actually won a cooking competition at my husband’s company a few years back with this recipe! 🙂

What you will need. Or as the lovely Pioneer Woman would say, The Cast of Characters! Speaking of The Pioneer Woman, aren’t her plates darling? That’s one of them in the picture!

This recipe will feed about 6-8 people. Depending on how much meat they eat. You can always stretch this out and slice the meat into thinner strips or even after it is grilled you can chop it up. It’s all up to you! I love serving this as a big salad because it stretches the dish out and can easily feed more people this way.


  1. 1/2 Cup Extra Virgin Olive Oil {You may need more to thin it out if too thick.}
  2. 3 Tablespoons of Red Wine Vinegar {You may want to add a little more after. Sometimes I do, but start with 3 Tablespoons and mix it all up and then decide.}
  3. 2 Bunches of Cilantro {We are BIG cilantro fans, if you’re not, scale it down and up the parsley.}
  4. 1/4 Bunch of Parsley
  5. 1 teaspoon of Fresh Oregano
  6. 2 Limes
  7. 5 cloves of Garlic
  8. 1 teaspoon crushed Red Pepper
  9. Salt and Pepper to taste
  10. 2 Heads of Romaine lettuce
  11. Tomatoes
  12. Red Onion, thinly sliced
  13. 1.5lbs-2lbs of Flank Steak


  • In a food processor or sometimes I use my Ninja blender (both work), combine cilantro, parsley, oregano, the juice of half a lime and garlic.
  • Add olive oil, red wine vinegar and crushed red pepper.
  • Season with salt and pepper to taste.
  • Season meat with the juice of one lime and salt and pepper.
  • Grill your meat at medium-high heat until you’ve reached your desired temperature.
  • Let the meat rest for at least 5 minutes. Squeeze some more lime on it and slice it.
  • Serve family style on top of a big salad, garnished with sliced red onions and tomatoes. If you want to thin out your dressing whisk in a little more olive oil.
  • Don’t forget to cut your flank steak against the grain!
  • Serve with warm crusty bread to soak up all the extra yummy chimichurri dressing!
  • ENJOY!
I hope you enjoy this recipe as much as we do! And if you decide to make it, I’d love to know! 🙂
Grace in His Beauty
July 28, 2016
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