Summer Steak Salad with Chimichurri
My Summer Steak Salad with Chimichurri is the ultimate warm-weather dish—light, flavorful, and packed with peak-season produce. Juicy, perfectly seared steak pairs with vibrant cherry tomatoes, creamy burrata, and sweet peaches tossed in hot honey and lime. My zesty homemade chimichurri ties everything together with herbaceous freshness. Whether you’re hosting a backyard dinner or looking for a satisfying summer lunch, this gluten-free salad delivers big flavor in every bite.
PREP TIME
25 minutes
COOK TIME
15 minutes
INGREDIENTS
18
Serves: 4
Ingredients
For the steak:
- 111 Beef T-Bone Steak - US Wellness Meats
- 1 tsp1 tsp1 tsp Himalayan Pink Salt - Primal Palate
- 1 tsp1 tsp1 tsp Black Pepper - Primal Palate
- 4 Tbsp4 Tbsp4 Tbsp Butter, Unsalted
For the chimichurri:
- 0.25 cup0.25 cup0.25 cup Original Extra Virgin Olive Oil - Kosterina
- 2 Tbsp2 Tbsp2 Tbsp White Wine Vinegar
- 3 cloves3 cloves3 cloves Garlic
- 0.250.250.25 Red Onion
- 1 cup1 cup1 cup Parsley
- 1 tsp1 tsp1 tsp Kosher Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper - Primal Palate
For the salad:
- 4 cups4 cups4 cups Lettuce, Spring Mix Salad Greens
- 8 oz8 oz8 oz Burrata
- 3 whole3 whole3 whole Peaches
- 1 cup1 cup1 cup Tomato, Cherry
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small food processor or blender, combine olive oil, white wine vinegar, garlic, red onion, parsley, salt, and black pepper. Pulse until well combined but still slightly chunky. Set aside to let the flavors develop.
- Pat your steak dry and season both sides generously with salt and pepper.
- Heat a cast iron skillet or grill over medium-high heat. Add butter and let it melt.
- Sear the steak for 3–4 minutes per side for medium-rare, basting with the butter as it cooks. Adjust time based on thickness and desired doneness.
- Remove steak from heat and let it rest for 5–10 minutes before slicing thinly against the grain.
- On a large platter or individual plates, layer spring mix greens, peaches, and cherry tomatoes.
- Tear burrata over the top for creamy richness.
- Add sliced steak and generously drizzle with chimichurri.
- Serve immediately and enjoy!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Salads Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 506 |
| Fat: | 40 g |
| Carbohydrates: | 23 g |
| Protein: | 12 g |
| Cholesterol: | 71 g |
| Sodium: | 760 mg |
| Fiber: | 1 g |
| Sugars: | 17 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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