Name: Chimichurri Steak Wedge Salad: A Grilling Game-Changer
Prep time: 30 min
Cook time: 16 min
Total time: 56 min
Ingredients: 1 head Iceberg Lettuce (Core and slice into wedges); 1 cup Cherry Tomatoes (Halved); 1 medium Red Onion (Thinly sliced); 1/2 cup Blue Cheese (Crumbled); 1 pound Skirt Steak (Substitute with sirloin if desired); 1/2 cup Mayonnaise (Can replace with Greek yogurt); 1/4 cup Milk (Any dairy or dairy-free alternative is fine); 1/2 cup Mazola® Corn Oil (Can substitute with olive oil); 1/4 cup Fresh Parsley (Finely chopped); 1/4 cup Fresh Cilantro (Finely chopped); 1 tablespoon Fresh Oregano (Can use dried oregano if fresh not available); 2 tablespoons Lemon Juice (Freshly squeezed); 1/4 medium Red Onion (Finely chopped); 2 cloves Garlic (Minced); 1 teaspoon Salt; 1/4 teaspoon Red Pepper Flakes (Optional, for heat)

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As the sun warms the days and the grill comes to life, I find myself craving an irresistible meal that screams summer. Enter the Chimichurri Steak Wedge Salad—a delightful harmony of flavors that captures the essence of open-air cookouts! This recipe features juicy, grilled skirt steak drizzled with a vibrant chimichurri sauce, perfectly balanced by creamy blue cheese dressing. Not only is it a crowd-pleaser, but it’s also heart-healthy, making it ideal for those who want to indulge without guilt. Plus, with quick prep time, you can spend less time in the kitchen and more time enjoying the fresh air. Want to know how to make this refreshing summer staple? Let’s dive into the details!

Why is Chimichurri Steak Wedge Salad special?

Bold, Fresh Flavors: The combination of herbaceous chimichurri and creamy blue cheese dressing creates an explosion of taste that will brighten your summer meals.
Heart-Healthy Delight: Packed with lean proteins and fresh veggies, this salad checks all the boxes for a guilt-free indulgence.
Quick and Easy: With minimal prep time, you can whip this up in a flash, giving you more time to savor the outdoors.
Versatile Ingredients: Feel free to swap skirt steak for chicken or make it vegetarian by adding grilled veggies or chickpeas. Pair it with a side of Garlic Butter Steak or enjoy it alongside a refreshing Summer Berry Salad.
Crowd-Pleasing Appeal: Perfect for gatherings, this dish is sure to impress your family and friends with its stunning presentation and delicious flavors!

Chimichurri Steak Wedge Salad Ingredients

For the Salad
• Iceberg Lettuce – Core and slice into wedges for a refreshing, crisp texture.
• Cherry Tomatoes – Add a burst of sweetness and vibrant color; feel free to use any small tomatoes as a substitute.
• Red Onion – Thinly sliced for a mild, sharp flavor; scallions are a great, milder swap.
• Blue Cheese – Crumbled on top for rich creaminess; feta makes a lighter alternative if desired.
• Skirt Steak – This tender beef cut grills beautifully and absorbs flavors; sirloin is a suitable alternative.

For the Blue Cheese Dressing
• Mayonnaise – Serves as the creamy base for the dressing; Greek yogurt can be a healthier option.
• Milk – Helps thin out the dressing; any dairy or dairy-free alternative is fine.

For the Chimichurri Sauce
• Mazola® Corn Oil – A neutral oil base that highlights the herb flavors; olive oil adds a rounder taste if preferred.
• Fresh Parsley & Cilantro – Essential for that bright and fresh chimichurri flavor.
• Fresh Oregano – Adds aromatic depth; dried oregano can be used if fresh isn’t available.
• Lemon Juice – Provides bright acidity to balance out the flavors; vinegar can be a good alternative.
• Red Onion & Garlic – Enhance the sauce’s depth; reduce amounts or omit for sensitivity.
• Salt & Optional Red Pepper Flakes – For seasoning and a customizable kick.

Enjoy creating this vibrant Chimichurri Steak Wedge Salad, a dish that truly captures the spirit of summer grilling!

Step‑by‑Step Instructions for Chimichurri Steak Wedge Salad

Step 1: Prepare the Blue Cheese Dressing
In a mixing bowl, combine mayonnaise, milk, crumbled blue cheese, black pepper, and a pinch of salt. Whisk together until creamy and smooth. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully, resulting in a rich blue cheese dressing to elevate your Chimichurri Steak Wedge Salad.

Step 2: Make the Chimichurri Sauce
In a separate bowl, mix Mazola® corn oil, finely chopped fresh parsley, cilantro, oregano, lemon juice, red onion, garlic, salt, and optional red pepper flakes. Stir well until the ingredients are fully incorporated, creating a vibrant green sauce with a fresh aroma. Refrigerate for at least 20 minutes, letting the flavors blend, which will complement the grilled steak perfectly in your Chimichurri Steak Wedge Salad.

Step 3: Cook the Skirt Steak
Preheat your grill to medium-high heat for optimal cooking. Rub the skirt steak with corn oil and season with salt and pepper, ensuring even coverage. Grill the steak for approximately 6-8 minutes per side or until it reaches your desired doneness, allowing it to develop a nice char. Once cooked, remove from the grill and let the steak rest for 10 minutes before slicing, which ensures juicy bites for the Chimichurri Steak Wedge Salad.

Step 4: Assemble the Salad
Core the iceberg lettuce and slice it into thick wedges, arranging them on large plates to form a sturdy base. Scatter halved cherry tomatoes and thinly sliced red onion over the wedges, adding vibrant color and flavor. Slice the rested skirt steak thinly against the grain and place it on top of the salad. Drizzle generously with both the blue cheese dressing and chimichurri sauce, combining the flavors that make this Chimichurri Steak Wedge Salad so delightful.

Chimichurri Steak Wedge Salad Variations

Customize your Chimichurri Steak Wedge Salad with these exciting twists that will delight your palate and elevate your dining experience!

Skirt Steak Swap: Try flank steak or chicken for a different meaty flavor—both options grill beautifully and pair perfectly with chimichurri.
Vegetarian Delight: Replace the steak with grilled vegetables like zucchini, bell peppers, or even roasted chickpeas for a hearty alternative that doesn’t compromise on taste.
Greens Galore: Swap iceberg for romaine or arugula to add extra flavor and texture. Each green brings its unique crunch, making your salad a delightful experience.
Heat It Up: Add jalapeños or diced serrano peppers to your chimichurri for an exciting kick. This fiery twist will spice up your salad and awaken your taste buds!
Creamy Alternatives: Use feta cheese instead of blue cheese for a tangy twist. It’s a fabulous choice that harmonizes well with the fresh herb dressing.
Dairy-Free Option: Replace the mayonnaise and milk in the dressing with coconut yogurt or cashew cream to create a creamy, dairy-free version that everyone can enjoy.
Herb Variations: Experiment by adding fresh basil or mint to your chimichurri for a unique flavor profile that takes your salad to new heights. Infuse your dish with refreshing notes of summer!
Serving Suggestion: Pair the salad with grilled vegetables or a side of Mexican Street Salad to create a vibrant meal that’s bursting with color and flavor.

Feel free to mix, match, and let your creativity shine—each variation transforms the beloved Chimichurri Steak Wedge Salad into a new culinary adventure!

What to Serve with Chimichurri Steak Wedge Salad

Elevate your dining experience with delightful pairings that complement the vibrant flavors of this salad.

Grilled Vegetables: The charred sweetness of bell peppers, zucchini, and asparagus beautifully contrasts the salad’s freshness and adds depth of flavor.
Garlic Bread: Crunchy and buttery garlic bread brings a delightful crunch and warmth to your meal, making it a perfect side that customers can’t resist.
Corn on the Cob: Juicy, grilled corn brushed with herbed butter adds a sweet pop and summer nostalgia that pairs wonderfully with the savory steak.
Quinoa Salad: A nutty quinoa salad with cherry tomatoes and cucumbers adds a wholesome element and enhances the freshness of the Chimichurri Steak Wedge Salad.
Refreshing Watermelon Feta Salad: This light and sweet salad with a hint of saltiness from feta perfectly balances the richness of the blue cheese dressing.
Craft Beer or Wine: A crisp lager or a chilled white wine like Sauvignon Blanc can cleanse the palate between bites, enhancing every flavor in your Chimichurri Steak Wedge Salad.
Chocolate Mousse: For dessert, a light mousse brings a sweet finish that contrasts with the savory components, leaving your guests satisfied and delighted.

How to Store and Freeze Chimichurri Steak Wedge Salad

Fridge: Store leftover salad components, like grilled steak and chimichurri, separately in airtight containers in the fridge for up to 3 days to maintain freshness.

Dressing: Keep the blue cheese dressing in an airtight container in the refrigerator for up to 3 days. Stir well before using to revive the creamy texture.

Freezer: For the best quality, freeze any unused chimichurri sauce in ice cube trays. Once solid, transfer to a zip-top bag, storing for up to 2 months.

Reheating: To enjoy the steak again, gently reheat slices in a microwave or skillet over low heat until warmed through, ensuring not to dry it out.

Expert Tips for Your Chimichurri Steak Wedge Salad

Grill Mastery: Ensure your grill is preheated and ready; a hot grill gives the steak a perfect sear and enhances flavors in your Chimichurri Steak Wedge Salad.
Resting the Steak: Always allow the steak to rest for at least 10 minutes before slicing. This step keeps the juices intact, ensuring a tender bite.
Doneness Check: Using a meat thermometer can prevent overcooking; aim for 130°F for medium-rare for the juiciest steak in your salad.
Sauce Blend: Let your chimichurri sauce rest in the fridge for at least 20 minutes. This allows the flavors to meld beautifully, enhancing the overall taste of the Chimichurri Steak Wedge Salad.
Layering Flavors: Assemble the salad just before serving to keep the lettuce crisp and fresh, while ensuring each bite is packed with flavor.

Make Ahead Options

These Chimichurri Steak Wedge Salads are perfect for busy weeknights! You can prepare the blue cheese dressing and chimichurri sauce up to 3 days in advance; simply store them in airtight containers in the refrigerator to maintain their freshness. To do this, mix the dressing and sauce as outlined in the recipe, then refrigerate both until you’re ready to assemble the salad. The skirt steak can also be grilled up to 24 hours ahead—just slice and refrigerate. When it’s time to serve, layer the prepped components on the iceberg wedges, drizzle with the chilled sauces, and enjoy a stress-free, restaurant-quality meal with minimal effort!

Chimichurri Steak Wedge Salad Recipe FAQs

How do I choose the best ingredients for my Chimichurri Steak Wedge Salad?
When selecting your ingredients, look for bright and crisp iceberg lettuce, free of any dark spots for the best texture. Choose juicy, ripe cherry tomatoes that are firm and vibrant. For steak, fresh skirt steak will provide the best flavor, but a well-marbled sirloin also works wonderfully. Always opt for fresh herbs for the chimichurri, as they’ll offer the bright, bold flavors that make this dish shine.

How should I store leftovers from the Chimichurri Steak Wedge Salad?
You can store leftover components separately to maintain their freshness. Place the grilled steak and chimichurri in airtight containers and keep them in the fridge for up to 3 days. As for the blue cheese dressing, it should also be stored in an airtight container in the refrigerator and can last up to 3 days. Just give it a good stir before using to restore its creamy consistency.

Can I freeze the components of my Chimichurri Steak Wedge Salad?
Absolutely! For the chimichurri sauce, pour it into an ice cube tray and freeze until solid. Once frozen, pop the cubes into a zip-top bag and store them in the freezer for up to 2 months. You can easily grab a cube or two for future meals. However, I wouldn’t recommend freezing the salad assembled, as the lettuce will wilt and lose its crunch.

What should I do if my chimichurri sauce is too oily or too tangy?
If your chimichurri sauce ends up too oily, you can balance it by adding extra fresh herbs or a splash of lemon juice for brightness. If it’s too tangy, a small pinch of sugar can help mellow the acidity, making it more palatable. Just remember to taste as you go to achieve the desired flavor balance!

Is this Chimichurri Steak Wedge Salad safe for people with dietary restrictions?
While this salad is generally healthy, it does contain dairy from the blue cheese dressing, so it might not be suitable for those with lactose intolerance or dairy allergies. For a dairy-free version, simply replace the blue cheese with a vegan cheese or skip it entirely. The salad remains flavorful with the addition of the chimichurri sauce, making it suitable for various diets. Always check with guests regarding their dietary needs before serving!