The first time I made this Flank Steak & Avocado Chimichurri Salad, I knew it would be one I’d come back to often. It’s so good, you guys are going to love it.

Made with grilled corn and flank steak, topped with an avocado chimichurri, plus a sprinkle of cotija cheese and red chili flakes, it’s the best summer salad.

I mean, does it get any better than grilled corn + flank steak on a salad? If you ask me, there’s no better way to celebrate the end (or beginning or middle, lol) of summer than with something as flavorful, colorful, healthy and delish as this one.

AN IDEAL STEAK SALAD

I first branched out and made this Flank Steak & Avocado Chimichurri Salad a couple years ago. It was immediately a hit in our house, and because we don’t gatekeep around here, I of course had to share it with you too.

This is the IG reel I originally posted, but I wanted to get a little more into it here on the blog. When I say this is my ideal lunch… it just doesn’t get any better.

Let me start with the flank steak. Typically, grilled chicken is the go-to protein in a salad, but we went a little more *gourmet* this time with some grilled flank steak.

I love incorporating beef into my meals not only for the flavor, but because it’s a nutrient-dense, excellent source of high-quality protein and iron. I get into why I consider beef a superfood in another blog post here.

But also, let’s take a moment to appreciate all of the antioxidant-packed, fiber-filled, nutritiously delicious veggies that make up this ideal salad. The romaine lettuce, carrots, baby bell peppers, cherry tomatoes, red onion, and my fave – grilled corn, are all loaded with vitamins and give the crunchiest, tastiest bite in every forkful.

FRESH AND FLAVORFUL FLANK STEAK & AVOCADO CHIMICHURRI SALAD

Fresh and flavorful are two of the best words to describe any meal, and that’s exactly what this Flank Steak & Avocado Chimichurri Salad delivers.

But really, the avocado chimichurri is the star of the salad show here. So yummy, and easy to make.

All you have to do is add all the ingredients like EVOO, cilantro, parsley, red wine vinegar, garlic, etc. into a food processor, pulse until smooth, then mix it with your cubed avocado. It’s beyond.

I’m pretty much obsessed with every ingredient in this salad, but really, it’s the avocado chimichurri for me.

If salad is your love language, prepared to fall hard and fast for this one. Let me know what you think below!

INGREDIENTS YOU’LL NEED:

For the Salad:

• Grass-fed flank steak
• Sea salt
• Ground black pepper
• Garlic powder
• Romaine lettuce
• Carrots
• Baby bell peppers
• Cherry tomatoes
• Red onion
• Corn, grilled
• Cotija cheese

For the Avocado Chimichurri:

• Fresh cilantro
• Fresh parsley
• Extra virgin olive oil
• Red onion
• Red wine vinegar
• Garlic clove
• Sea salt
• Cumin
• Red chili flakes
• Ground black pepper
• Avocado

HOW TO MAKE MY FLANK STEAK & AVOCADO CHIMICHURRI SALAD

Salad:

Prep the salad ingredients. Add romaine, carrots, baby bell peppers, cherry tomatoes and red onion to a large bowl. Set aside.

Heat grill to 500 degrees F.

Add the corn, grilling for about 15-20 minutes total, rotating the cobs every 4-5 minutes.

Season flank steak with sea salt, garlic powder and ground pepper, and rub with EVOO. Grill for 5-6 minutes each side, or until cooked to your preference. Remove from the grill and let it rest for 5-10 minutes.

Avocado Chimichurri:

Add all chimichurri ingredients, except the avocado, to a food processor and pulse until smooth.

Once it reaches desired consistency, add cubed avocado and spoon together.

To Assemble:

After the steak has rested for 5-10 minutes, thinly slice against the grain and add it to the prepped salad bowl.

Cut the corn off the cob and also add to the salad.

Top with avocado chimichurri, cotija cheese, and red chili flakes. Enjoy!

To Store:

Refrigerate any leftovers, storing the salad, steak and avocado chimichurri separately in airtight containers, for up to 2-3 days.

SHOP THIS RECIPE

RECIPE SUBSTITUTIONS & QUESTIONS

Feel free to customize the salad ingredients as you prefer, that’s the best part about making salads! Omit or add any veggies like cucumbers or whatever you already have in your fridge. Option to use your favorite greens (really anything should work, like mixed greens, arugula, spinach), tomatoes (Roma or grape), and cheese (feta or cheddar, for example).

I prefer flank steak, but you could also make this with skirt or hanger steak. And if you’re really not a steak girlie, you could definitely give this salad a try with some grilled chicken too, of course.

For the chimichurri, I recommend making per the recipe, but feel free to use avocado oil instead of EVOO.

HOW DO YOU COOK FLANK STEAK SO IT’S NOT TOUGH?

Grilling is probably the best way, and my preferred way, to cook flank steak, though you can also pan-sear it in a skillet or even broil it in the oven.

The key to making sure it doesn’t turn out tough, or overcooked, is to keep your eye on it no matter which way you cook it, keep grill time to a minimum, and use a thermometer, if possible, to ensure it’s cooked to an appropriate temperature based on the doneness you prefer. (Find one of my go-to thermometer’s linked HERE and in my Amazon Storefront.)

Also, don’t forget to allow the steak enough rest time (about 5-10 minutes) to allow the juices enough time to sink back into the meat in order to keep it moist and flavorful.

IS CHIMICHURRI HEALTHY?

Yes! Chimichurri is a great sauce/marinade, that is filled with antioxidant-rich, vitamin-filled, herbs, oil and vinegar, which makes it a healthy addition to any sandwich, dish, spread, etc. When buying from the store, I’d recommend taking a second to check out the ingredient list to make sure you can grab one that’s not filled with unnecessary additives and inflammatory oils. It’s also super easy to make at home!

HERE ARE MORE SALADS AND HEALTHY DINNERS YOU’LL LOVE:

Kofta Burgers

Crockpot Beef Barbacoa  

Asian-Inspired Chicken Salad

Wild Salmon Niçoise Salad

Grilled Summer Pasta Salad

Crispy Hot Honey Chicken Caesar Salad

Click here to watch the reel I made of this recipe 🙂