Fresh, bold, and satisfying—this summer steak salad features grilled flank steak, spiced tomato rice, crisp greens, and a zesty avocado chimichurri dressing. Perfect for warm-weather dinners!
When the weather warms up, there’s nothing better than digging into a vibrant, flavor-packed steak salad—especially one that hits all the right notes: juicy, smoky, crisp, creamy, and fresh. The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri brings it all to the table. With layers of grilled flank steak, spiced tomato rice, crisp greens, and a zippy avocado herb dressing, this salad is hearty enough for dinner but bright enough for a summer night.
One of our favorite pastimes is heading to Barnes & Noble, where we can grab a few glossy magazines while sipping something refreshing and nibbling on a treat. My choice every time, dare I say, is the food section while the hubby picks out cars and aviation. It’s the kind of slow, cozy outing that always sparks culinary inspiration for me. This recipe is a variation of one I discovered in the 2025 issue of Better Homes & Gardens: Best Salad Recipes—a standout dish that instantly inspired me to make it with a few variations. The result was it became the perfect summer salad worth sharing!
What Ingredients do I need?
Produce- Red onion
- Garlic
- Green leaf lettuce
- Cherry tomatoes
- Avocado
- Fresh cilantro
- Fresh parsley
- Fresh lemon
- Flank steak (sirloin, flat iron, or skirt steak all work well)
- Brown rice (cooked or uncooked, depending on preference)
- Olive oil
- Petite diced tomatoes (canned)
- Chili powder
- Paprika
- Ground cumin
- Dried thyme
- Dried oregano
- Salt
- Black pepper
- Red wine vinegar
Substitutions and Variations
Substitutions
Don't have exactly all the ingredients on hand? Here are a few easy swaps you can make.
- Steak: Flank steak can be swapped for skirt steak, flat iron, or even sirloin—just adjust grilling time based on thickness.
- Rice: Use white rice, quinoa, or cauliflower rice as an alternative. The tomato spice mixture works well with all three.
- Avocado Chimichurri Dressing: Out of parsley or cilantro? Use all parsley, all cilantro, or sub in a handful of baby spinach or basil for a twist.
Lettuce:
Green leaf lettuce can be swapped with romaine, baby spinach, or a spring mix.
- Cherry Tomatoes: Feel free to use diced heirloom tomatoes or grape tomatoes—whatever’s fresh and flavorful.
- Garlic-Lime Chicken Salad with Avocado Chimichurri: Swap the steak for grilled chicken breasts or thighs marinated in garlic, lime juice, olive oil, and a touch of smoked paprika. It’s a lighter twist that pairs beautifully with the creamy chimichurri—and it’s just as satisfying on a hot summer night.
Let the steak rest before slicing! This step is crucial—giving it 10 minutes to rest (tented with foil) keeps those flavorful juices locked in, making every bite tender and satisfying.
Slice against the grain. This helps break up the steak’s muscle fibers for a more tender chew—especially important when using flank steak.
Use freshly cooked rice. Warm rice absorbs the tomato and spice mixture better than cold or leftover rice. Try heating up a package or two of ready made brown rice for ease.
Blend the dressing until creamy. A high-speed blender or food processor gives the avocado chimichurri its silky texture. Scrape down the sides to ensure all the herbs get blended evenly.
Serve immediately for best texture. While you can prep components ahead, this salad really shines when the steak is warm, the rice is fluffy, and the greens are crisp.
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