Steak Chimichurri Salad

Name: Steak Chimichurri Salad with Grilled Filet Mignon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: South American
Ingredients: 1 pint cherry tomatoes, halved; 1 English cucumber, chopped; 1/2 red onion, thinly sliced; 1 can (15 oz) chickpeas, rinsed and drained; 1 cup chimichurri sauce; 1 lb filet mignon, grilled and cubed; 2 oz goat cheese, crumbled; 1 avocado, cubed

This steak chimichurri salad combines tender grilled filet mignon with fresh vegetables and creamy toppings, unified by a zesty chimichurri sauce that brings South American flavor to the table. The chickpeas add protein and texture, making it a complete, satisfying meal.

🌍South American 🏷️Steak salad 🏷️Chimichurri 🏷️Filet mignon 🏷️Salad Chickpeas

🏷️

🏷️Avocado

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TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 pint cherry tomatoes, halved
1 English cucumber, chopped
1/2 red onion, thinly sliced
1 can (15 oz) chickpeas, rinsed and drained
1 cup chimichurri sauce
1 lb filet mignon, grilled and cubed
2 oz goat cheese, crumbledoptional
1 avocado, cubedoptional

8 Ingredients

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Instructions

1
In a large salad bowl, combine the halved cherry tomatoes, chopped cucumber, and thinly sliced red onion.
2
Add the rinsed and drained chickpeas to the bowl.
3
Pour the chimichurri sauce over the vegetables.
4
Toss everything together until all ingredients are evenly coated with the sauce.
5
Add the grilled and cubed steak to the salad.
6
Gently toss again to combine the steak with the salad.
7
To serve, plate the salad and top with crumbled goat cheese and cubed avocado, if desired.

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Tips & Notes

Pro tips

Grill steak to medium-rare, rest 5 minutes, and cube while still warm so it absorbs chimichurri flavor better.
Halve cherry tomatoes just before assembly to retain juice and prevent them from becoming mushy.
Toss the salad gently with chimichurri just before serving; over-mixing will bruise greens and make the salad soggy.
Toast or lightly pan-sear the chickpeas with a pinch of salt and pepper for added depth and crispness.

Substitutions

Filet mignon → ribeye or sirloin (more marbling, similar results)
Goat cheese → crumbled feta or cotija cheese (tangier, traditional Argentine option)
Avocado → sliced fresh mozzarella or extra goat cheese (creaminess without the fruit)
English cucumber → regular cucumber or zucchini (similar crunch and mild flavor)

Storage & make-ahead

Store steak, vegetables, and chimichurri separately in airtight containers for up to 3 days; assemble just before serving. Leftover salad can be eaten cold or the steak gently reheated.

Equipment

grill or grill pan · sharp knife for cubing steak

Common Questions

What cut of steak works best for this salad?

Filet mignon is ideal for its tenderness, but ribeye, strip steak, or sirloin are excellent budget-friendly alternatives with similar texture and flavor.