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Alt text: steak and chickpea salad with chimichurri tomatoes cucumber avocado and red onion
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Steak and Chickpea Salad with Chimichurri Recipe

Steak and chickpea salad with fresh vegetables and chimichurri. Juicy steak, crispy roasted chickpeas and a bright herb sauce make this easy 30-minute meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: American, Latin American, Mediterranean
Keyword: grilled, healthy, Salad, Spicy
Servings: 4 servings
Author: Karina Carrel

Ingredients

For Salad:

  • 1 cup cherry tomatoes
  • 1 cup persian/lebanese cucumber
  • 2 can chickpea canned
  • 1 cup avocado cubed
  • 1/2 cup red onion finely chopped
  • 1 Eye filet/Steak filet
  • Salt and pepper to taste

For chimichuri

  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 cup parsley finely chopped
  • 3-4 garlic cloves finely chopped
  • 2 red small chilies deseeded and finely chopped (about 1 tbsp)
  • 3/4 tsp dried oregano
  • 1 tsp coarse salt
  • 1/2 tsp pepper to taste

For chickpea roast

  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 cumin powder
  • 1/2 tbsp avocado oil
  • 1/2 tsp salt
US - Metric

Instructions

Chimichuri:

  • Mix all ingredients together in a bowl. Allow to sit for 5-10 mins to release all of the flavors into the oil before using.
    Top overview of chimichurri being mix in a white surface

Roast chickpea:

  • Add chickpea in a colander and clean with water.
  • Add chickpea to a bowl with all spices and mix.
  • Add them to the airfryer and cook for 12 mins at 200°C / 392°F.
  • Let them cool a bit before adding to the salad.

Steak:

  • In a medium skillet over medium high heat add cooking spray and season with salt and pepper your piece of beef.
    Skillet being drizzled with olive oil
  • Heat a medium skillet over medium-high heat and lightly coat with cooking spray. Season the beef with salt and pepper on both sides.
    Top overview of raw beef in a skillet
  • Add the steak to the hot pan and cook for about 2½ minutes per side, until medium rare and nicely seared on the outside.pa
    Cooked beef in a skillet
  • Remove the steak from the pan and let it rest on a cutting board for a few minutes. Resting allows the juices to redistribute through the meat so it stays juicy when cut.
    resting cooked steak on a cutting board before slicing for salad
  • Once the steak has rested, cut it into 1-inch cubes or bite-size pieces. Cutting the steak into smaller pieces helps it mix evenly with the chickpeas, vegetables and chimichurri in the salad.
    medium rare steak cut into bite size cubes for steak salad
  • Add the cherry tomatoes, cucumber, red onion, avocado, roasted chickpeas and cubed steak to a large bowl.
    Add the cherry tomatoes, cucumber, red onion, avocado, roasted chickpeas and cubed steak to a large bowl.
  • Pour the chimichurri over the salad ingredients in the bowl. Toss gently until everything is evenly coated.
    pouring chimichurri over steak chickpea salad in a bowl
  • Toss the salad gently until the chimichurri coats the steak, chickpeas and vegetables evenly.
    tossed steak chickpea salad with chimichurri in a bowl

Notes

The steak is cooked quickly in a hot pan, the chickpeas are roasted until lightly crisp, and everything is tossed with tomatoes, cucumber, avocado, and chimichurri. It comes together in about 30 minutes and works well for lunch or dinner.
  • Let the steak rest for about 5 minutes before cutting so the juices stay in the meat instead of running onto the board.
  • Slice the steak against the grain before cutting it into cubes. This keeps the meat more tender in the salad.
  • Pat the chickpeas dry after rinsing them. Removing the extra moisture helps them roast and develop a crisp texture.
  • Add the chimichurri right before serving so the vegetables stay fresh and the chickpeas keep their texture.

Nutrition

Calories: 486kcal | Carbohydrates: 10g | Protein: 13g | Fat: 45g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Cholesterol: 34mg | Sodium: 931mg | Potassium: 574mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1027IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 3mg