Steak salad with chimichurri sauce

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 649 Kcal, 33g Protein, 3g Carbohydrates, 54g Fat


  • Chimichurri sauce
  • 6 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 1 garlic clove
  • 1 red chilli, deseeded
  • 0.5 bunch coriander, leaves torn off
  • 0.5 bunch flat-leaf parsley, leaves torn off
  • 3 sprigs oregano, leaves torn off
  • 0.25 tsp salt
  • Charcoal/gas/electric grill:
  • 1 T-bone steaks (approx. 600 g)
  • 0.5 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • Salad
  • 3 baby lettuce, cut lengthwise into sixths
  • 1 bunch radish, thinly sliced
  • 2 avocado, sliced

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  • Chimichurri sauce

    Puree the vinegar with all the other ingredients up to and including the salt.
  • Charcoal/gas/electric grill:

    Remove the meat from the fridge approx. 1 hr. prior to grilling. Brush the meat with oil, season, cover and grill over/on a medium heat (approx. 200°C) for approx. 6 mins. on each side. Remove the meat from the grill, cover with foil and leave to rest for approx. 10 mins.
  • Salad

    Mix the lettuce, radish and avocado with half of the chimichurri sauce. Carve the meat, serve with the salad, drizzle with the remainder of the chimichurri sauce.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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