Argentine-style grilled steak salad with tender sliced beef, crisp greens, cherry tomatoes, and a zesty cilantro-mint dressing. A light, protein-packed 35-minute spring meal.

Prep time: 20 minutesCook time: 15 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Medium

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This Argentine-inspired salad tops crisp spring greens with slices of juicy grilled steak and a bright, chimichurri-style herb dressing. It is fresh, satisfying, and on the table in about half an hour.

Ingredients

  • 300 g (10 oz) steak, such as sirloin or flank
  • 150 g (5 oz) mixed salad greens
  • 200 g (7 oz) cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 20 g (about 1/2 cup) fresh cilantro, chopped
  • 10 g (about 1/4 cup) fresh mint, chopped
  • Juice of 1 lemon

Instructions

  1. Season the steak generously with salt and pepper and let it rest at room temperature for 10 minutes.
  2. Heat a grill or grill pan to medium-high. Grill the steak for 6 to 8 minutes per side, or until it reaches your preferred doneness. Rest for 5 minutes, then slice thinly against the grain.
  3. In a large bowl, toss together the salad greens, cherry tomatoes, cucumber, and red onion.
  4. In a small bowl, whisk the olive oil, lemon juice, cilantro, and mint into a loose herb dressing.
  5. Arrange the steak slices over the salad, drizzle with the dressing, toss gently, and serve.

Tips

  • Add a handful of toasted nuts for extra crunch.
  • Cook the steak to your liking, but medium keeps it tender and juicy in the salad.

Nutrition Information

Calories: about 350 kcal per serving | Protein: 28 g | Carbs: 12 g | Fat: 20 g

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