Grilled Steak Salad with Chimichurri Vinaigrette

Packed with veggies, this flavorful steak salad gets a fresh and zesty basil chimichurri vinaigrette that is sure to please.

  • Pair With: Cerveza Atletica
  • Time: 25 minutes (+ 10 minutes standing time)
  • Serves: 2
Grilled Steak Salad with Chimichurri Vinaigrette


  • 2 beef tenderloin medallions (each about 5 oz and 1-inch thick)
  • 1/4 tsp each salt and pepper
  • 6 cups loosely packed baby kale
  • 1 cup canned white beans, drained and rinsed
  • 1 cup cooked quinoa
  • 1/2 cup halved cherry tomatoes

Chimichurri Vinaigrette:

  • 1/4 cup olive oil
  • 3 tbsp finely chopped fresh basil
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tbsp finely chopped fresh oregano
  • 1 tbsp seeded diced jalapeño pepper
  • 1 clove garlic, minced
  • 1/4 tsp each salt and pepper


  1. Preheat grill to medium-high heat; grease grate well. Season steak with salt and pepper. Grill for 4 to 5 minutes per side for medium-rare or until cooked as desired. Let stand for 10 minutes; slice thinly.
  2. Chimichurri Vinaigrette: Stir together olive oil, basil, parsley, lemon juice, vinegar, oregano, jalapeño, garlic, salt and pepper.
  3. Toss together kale, beans, quinoa and cherry tomatoes with 2 tbsp of the vinaigrette. Divide salad between 2 bowls; top with sliced steak and drizzle with remaining vinaigrette.


  • Substitute a fresh red finger chili pepper or a pinch of hot pepper flakes for jalapeño pepper.
  • Cannellini or Great Northern white beans work well for this recipe, but black beans, pinto beans or Romano beans can also be used.
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