“Oh, the joys of those who are kind to the poor! The Lord rescues them when they are in trouble. The Lord protects them and keeps them alive. He gives them prosperity in the land and rescues them from their enemies.”
-Psalms 41:1-2 NLT
This Steak Bruschetta Chimichurri Salad is a fresh and flavorful way to enjoy a hearty steak dinner without making it feel too heavy. Juicy, seared sirloin steak is paired with fresh tomato bruschetta, crisp greens, breadcrumb crouton, and a bright homemade chimichurri for a salad that’s packed with fresh and savory flavor.
I love the combination of seared steak with the fresh bruschetta and breadcrumb crotons, it makes this salad feel like something I would order from a restaurant if I want something filling yet refreshing. The juicy beefsteak tomatoes, fresh basil, and a touch of balsamic bring acidity and brightness into the bruschetta. While the chimichurri adds plenty of garlic, parsley, cilantro, and olive oil all throughout the salad.
I love making this during the warmer months when tomatoes and fresh herbs are at their best. For an extra finishing touch, I added shaved Parmesan, but feel free to add whatever additional salad toppings you love to yours. You can also serve the steak separately and let everyone build their own salad!
This Steak Bruschetta Chimichurri Salad is perfect for a summer dinner, date night at home, or anytime you’re craving something fresh, filling, and full of flavor.
Chimichurri Steak Bruschetta
Ingredients
Method
- Combine the parsley, cilantro, garlic, olive oil, balsamic vinegar, lemon juice, red pepper flakes, salt, and black pepper in a small bowl.
- Pulse in a food processor or blender for a smoother chimichurri. Stir well in a bowl for a chunky chimichurri and let it sit for at least 10-15 minutes to allow the flavors to develop.
- Add the diced tomatoes, onion, basil, olive oil, balsamic vinegar, salt, and pepper to a bowl. Gently toss to combine.
- Let sit for about 10 minutes, then drain off any excess liquid so the bruschetta doesn't make salad soggy.
- Add your breadcrumbs, olive oil, salt, garlic powder, and black pepper to a small bowl. Combine well.
- Spread evenly on a baking tray and bake at 350℉ for 6-8 minutes until golden crunchy. Let cool completely.
- Pat the steak dry with paper towels.
- Season both sides with salt, black pepper, and garlic powder.
- Heat a cast iron skillet over medium-high heat. Add the olive oil once hot.
- Sear the steak for approximately 3-5 minutes per side, depending on thickness and desired doneness.
- For medium-rare, aim for an internal temperature of about 130-135℉ before resting. Transfer the steak to a cutting board and rest for 5-10 minutes.
- Thinly slice the steak against the grain.
- In a large serving bowl, arrange salad greens evenly.
- Layer bruschetta over the salad greens, then half of the breadcrumb croutons, then the steak. Finish with a drizzle of the chimichurri and the remaining croutons.
- Garnish with parmesan cheese and serve.
I like the Steak Bruschetta Chimichurri Salad recipe concept. I plan to use a smaller portion of steak to make the meal less heavy. I might even omit the croutons for the same reason but the seasoning selection looks great!