Fresh, colorful, and flavorful – this quick & healthy Chimichurri Steak Salad is a feast for both the eyes and the tastebuds! Sponsored by Moink.
Farmers Market Chimichurri Steak Salad
A couple weeks ago, Moink invited us to sample a delivery of their ethically-sourced meats. A box full of steak, salmon, and other goodies?! Yes please!!
Each Moink box is fully customizable — my husband and I had a lot of fun browsing our options and planning a week’s worth of meals. Just imagine how exciting it is to open this box when the postal carrier comes knocking!
Here’s what was inside our first Moink delivery:
- 2 sirloin steaks (10-12oz each)
- 1 filet mignon (6oz)
- 1 French ribeye (16-20oz)
- 2 pounds ground salmon
- 2 pounds pork breakfast sausage
- 2 pounds lamb kabobs
Psst – I’ve got a special discount code just for my readers to try Moink! You’ll find it at the end of the post under the section “More about Moink.”
The first thing we wanted to try were the sirloin steaks, as we knew they would pair perfectly with my husband’s “famous” chimichurri sauce.
Let me just say, we were not disappointed!
I just love how this steak salad turned out – an absolutely gorgeous array of color on the plate. Every single component tastes fantastic on their own, or mix them all together for an explosion of flavor on the palate.
Our Inspiration
Our chimichurri steak salad is inspired by the “farmer’s plates” you’ll often find at South American restaurants – hearty platters of meat, rice, eggs, and fixings. And of course, topped with chimichurri which is a staple on every table!
We swapped out the rice with fresh veggies picked up at the farmers market, so it’s a satisfying meal that’s good for you too.
It’s real, simple, healthy food. Perfect.
Chimichurri Steak Salad Ingredients
(makes 2 servings)
- 2 sirloin steaks
- 1 bunch kale (about 2 cups cooked)
- 4 eggs
- 1 avocado
- 1 cup pickled radishes & onions
- 2 Tablespoons chimichurri sauce
- salt & pepper
Free printable copy of recipe available at bottom of post.
Keep reading for step-by-step instructions and cooking tips or click here to jump to printable recipe.
How to make Grilled Steak Salad with Chimichurri
First, fire up the grill.
While grill heats up, prepare your steaks with your favorite seasoning. (We like to keep ours pretty simple).
A few steak grilling tips:
Once the grill is nice and hot, sear steaks on both sides, then move to a part of the grill that is less hot (if using charcoal like us). If using a propane grill, turn the heat down slightly.
Our steaks were about 1 1/2″ thick, so after searing, we covered and cooked on low heat for about 10 minutes. This gave us a perfect medium doneness.
If your steaks are thinner, or if you prefer more or less done than our medium, you’ll want to adjust your cooking time accordingly.
When steaks finish cooking, remove from grill and allow to rest for at least 10 minutes.
While steaks rest, prep the rest of your salad ingredients:
- Saute kale with a touch of oil, salt, and pepper.
- Cook eggs to your preferred doneness (we like sunny-side up, medium).
- Slice avocado
Then put your steak salad together:
We served our steak salad with each component occupying its own place on the plate. You could also layer the ingredients, starting with a bed of kale.
Here’s the breakdown:
- 1 sliced sirloin steak
- 1 cup cooked kale
- 2 eggs
- 1/2 of a sliced avocado
- 1/2 cup pickled radishes & onions (get the recipe here)
Just look at this gorgeous sirloin steak:
Sirloin is not usually my choice cut (I’m a filet girl), but the sirloin steaks that Moink sent us were top-notch. I mean, they’re over an inch thick and so tender you could practically cut them with a fork!
For an extra pop of flavor, we topped our steaks with a generous tablespoon of our fresh chimichurri sauce. (Grab the easy 5-minute recipe here). Though I have to admit, these steaks tasted mighty fine on their own!
More about Moink
How it works:
Moink provides you with a regular box (every 3, 4, or 6 weeks) of ethically sourced and humane raised beef & lamb (grass fed & finished), pork & chicken (pasture-raised), and seafood (wild caught) delivered straight to your doorstep.
When ordering on MoinkBox.com, you can select one of their 4 box options, and easily make substitutions so you get exactly what you like.
Your Moink box arrives meticulously packed and all the contents are completely frozen. This was one of my main concerns living in a hot state like Texas, where food deliveries can be iffy.
However, everything was perfectly preserved and ready to go straight into our own freezer.
A close up of what’s inside…
It sounds a little funny to say it, but what I love most about our Moink box is what is not inside!
Moink meats do NOT contain:
- Antibiotics
- Growth Hormones
- Genetically Modified Grains
- Artificial Colors or Solutions
- Sugar
- Nitrites/Nitrates
You can taste the difference in the product – the true flavor of the meat shines through. The best way I can describe the taste is “clean.”
I always assumed that grass-fed beef and the like would be too pricey to be practical, but our Moink box was a great value! Each box has 13 to 16 pounds of meat, which works out to less than $4.50 serving.
Bonus: shipping is always free!
Try Moink today and get $10 off your first box PLUS a free package of bacon with discount code IHEARTMOINK. Click here to create your first Moink box and enter code “IHEARTMOINK” at checkout.
Grab a free printable copy of our Chimichurri Steak Salad recipe:
Farmers Market Chimichurri Steak Salad
Ingredients
- 2 sirloin steaks sliced
- 1 bunch kale about 2 cups cooked
- 4 eggs
- 1 avocado sliced
- 1 cup pickled radishes & onions
- 2 Tablespoons chimichurri sauce
- salt & pepper
Instructions
- Grill steaks to desired doneness. Allow to rest for about 10 minutes before slicing.
- While steaks rest, sauté kale with a touch of oil, salt, and pepper.
- Cook eggs to your preferred doneness (we like sunny-side up, medium).
- Slice avocado and prepare any remaining veggies.
- Slice steaks and arrange ingredients on plate. Top steaks with fresh chimichurri sauce and salt/pepper to taste.
Notes
Nutrition
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