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steak bruschetta chimichurri salad
Lauren Eliza Eats

Chimichurri Steak Bruschetta

Juicy seared steak, fresh tomato bruschetta, crisp greens, crispy breadcrumb crotons, and homemade garlic-herb chimichurri come together in this flavorful Steak Bruschetta Chimichurri Salad. A fresh, satisfying summer dinner that will make you think you're dining at a restaurant.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

Steak
  • 1 lb sirloin steak or flat iron steak
  • 1 Tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • ½ tsp garlic powder
Bruschetta
  • 1 beefsteak or heirloom tomato small diced
  • ½ cup yellow onions finely diced
  • 2 Tbsp basil chopped
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
Chimichurri
  • 1 bunch fresh parsley finely chopped
  • 1 bunch fresh cilantro finely chopped
  • 2 cloves garlic minced
  • ½ cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp lemon juice
  • ¼ tsp red pepper flakes
  • ¼ tsp salt
  • ¼ tsp black pepper
Breadcrumbs Croutons
  • 2 cups breadcrumbs
  • 1 Tbsp olive oil
  • 1 tsp salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper
For salad
  • 4-6 cups salad greens
  • ¼ cup Parmesan cheese grated

Method
 

Make Chimichurri
  1. Combine the parsley, cilantro, garlic, olive oil, balsamic vinegar, lemon juice, red pepper flakes, salt, and black pepper in a small bowl.
  2. 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.
Prepare bruschetta
  1. Add the diced tomatoes, onion, basil, olive oil, balsamic vinegar, salt, and pepper to a bowl. Gently toss to combine.
  2. Let sit for about 10 minutes, then drain off any excess liquid so the bruschetta doesn't make salad soggy.
Make breadcrumbs croutons
  1. Add your breadcrumbs, olive oil, salt, garlic powder, and black pepper to a small bowl. Combine well.
  2. Spread evenly on a baking tray and bake at 350℉ for 6-8 minutes until golden crunchy. Let cool completely.
Cook the steak
  1. Pat the steak dry with paper towels.
  2. Season both sides with salt, black pepper, and garlic powder.
  3. Heat a cast iron skillet over medium-high heat. Add the olive oil once hot.
  4. Sear the steak for approximately 3-5 minutes per side, depending on thickness and desired doneness.
  5. 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.
  6. Thinly slice the steak against the grain.
Assemble salad
  1. In a large serving bowl, arrange salad greens evenly.
  2. 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.
  3. Garnish with parmesan cheese and serve.