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Steak Salad Bowl with Chimichurri Sauce

Course: Main
Cuisine: Contemporary
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 1
This vibrant Irish Steak Salad Bowl with Chimichurri Sauce is loaded with veggies, high in protein and naturally gluten-free. The perfect meal to enjoy all summer long!
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For the steak:

  • 180 g 2cm high Irish sirloin steak
  • 1 tablespoon light soy sauce
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove slightly mashed
  • a pinch of sea salt flakes

For the Chimichurri sauce:

  • ½ cup fresh parsley leaves chopped
  • 3 tablespoon fresh oregano leaves chopped
  • 2 garlic cloves chopped
  • 1 shallot chopped
  • 3 tablespoon red wine vinegar
  • 8 tablespoon extra virgin olive oil
  • a pinch of sea salt flakes
  • ½ fresh red chili finely minced

For the salad:

  • ½ avocado
  • 1 carrot
  • 2 tablespoon cooked sweetcorn
  • a bunch of fresh organic baby salad leaves
  • 1 lime wedge


  • For the marinade: whisk together soy sauce, lemon juice, and garlic clove.
  • Place the meat in a zip-lock bag and pour the marinade all over. Close the bag and refrigerate for at least 4 hours.
  • In the meantime, prepare the chimichurri sauce. In a small food processor, add parsley, oregano, garlic, shallot, sea salt and red wine vinegar. Pulse until combined, then slowly pour the olive oil in and pulse until you reach a nice creamy consistency (you may also leave it chunky if you prefer).
  • Remove from the food processor, and mix in the finely chopped chili pepper. Refrigerate until ready to use.
  • Remove the meat from the marinade, pat dry and season with a generous pinch of sea salt on both sides. Place the steak on a hot grill (or cast iron skillet). For medium-rare, cook for 2.5 minutes on each side, turning the meat every minute.
  • Remove the steak from the grill and allow to rest on a hot plate for about 2 minutes, then cut into slices.
  • Whilst the steak cooks, prepare the salad. Peel and finely slice into ribbons the carrot. Peel and finely slice the avocado.
  • To assemble your salad, arrange a bunch of fresh baby salad leaves in a bowl, top with carrot ribbons, sliced avocado, and sweetcorn.
  • Arrange the steak slices in your salad bowl, and top with chimichurri sauce. Serve immediately, with a lime wedge on the side.