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Chimichurri Steak Kale Salad | The Kitchen Paper

Chimichurri Steak Kale Salad

  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes


Chimichurri serves as a salad dressing on this massaged kale salad, which pairs perfectly with steak! Sweet strawberries and crunchy toasted pecans give this salad a unique twist, while shredded beets keep it earthy.



For the chimichurri

  • 5 garlic cloves
  • 1/8 cup fresh oregano
  • 1 cup fresh cilantro
  • 1 cup fresh parsley
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh mint
  • 1/2 tsp red pepper flakes
  • 3/4 cup olive oil
  • salt & pepper to taste

For the salad

  • 6 cups chopped kale
  • 1 tsp olive oil
  • 1 cup shredded raw beets
  • 8 oz fresh strawberries, quartered
  • 1 cup toasted pecans
  • 1lb steak (I used flank steak)


  1. Begin by making the chimichurri. Combine all ingredients, except for salt and pepper, together in a food processor or blender. Pulse until nearly smooth, but not a paste. Add salt and pepper to taste, and more oil if necessary to reach your desired consistency. Set aside.
  2. Place the kale in a large bowl and drizzle with 1 tsp olive oil. Using your hands, massage the kale until it has noticeably softened — 2-3 minutes.
  3. Once the kale has softened, mix in the shredded beets, quartered strawberries, and toasted pecans. Set aside.
  4. Season both sides of your steak liberally with salt and pepper. If you’re grilling, cook to medium-rare. If you’re cooking inside, preheat the oven to 450F and heat a skillet to high heat. Sear the steak for 2 minutes on each side before putting in the oven for 5 minutes (this could change depending on how thick the steak is). Use a thermometer to determine when it hits 140F, then remove from the oven. Transfer the steak to a plate and cover with foil for 10 minutes before slicing it into strips.
  5. Serve the salad topped with sliced steak and generous dollops of chimichurri!