Zesty Chimichurri Steak Salad with Grilled Vegetables

Cooking Time

20 minutes

Prep Time

30 minutes, plus marinating time

Serving Size

2 servings

Fresh off the grill and bursting with flavor, this Chimichurri Steak Salad with Grilled Vegetables is your new go-to summer meal. Perfect for warm evenings and backyard gatherings, it combines juicy grilled flank steak, smoky charred vegetables, and crisp grilled romaine—all topped with a vibrant chimichurri sauce made with Wesson Vegetable Oil.

Wesson’s light, neutral flavor allows the bold herbs, garlic, and tangy vinegar in the chimichurri to shine, making every bite of this salad zesty and unforgettable. Finished with creamy feta and artichoke hearts, this dish is hearty enough to satisfy, yet fresh enough to keep things light.

Whether you’re firing up the grill for a weeknight dinner or entertaining outdoors, this salad delivers color, crunch, and bold summer flavor—all in under an hour.

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CONTAINS:

dairy (feta)

Ingredients

Steak Salad

Flank steaks 2 (6-8 oz) steaks.

Romaine lettuce 1 large head.

Zucchini, large 1 cut into 1.5-inch pieces.

Wesson Vegetable Oil 2 tsp.

Artichoke hearts, quartered 1/2 cup.

Feta cheese 1/4 cup, crumbled.

Wesson Chimichurri

Wesson Vegetable Oil 3/4 cup.

Red wine vinegar 2 tbsp.

Garlic, grated 1 tbsp.

Red onion, minced 1 tbsp.

Cilantro 3/4 cup.

Parsley 2 tbsp.

Oregano, dry 1 tsp.

Lemon juice 1 tbsp.

Lemon zest 1 tsp.

Cumin 1 tsp.

Red pepper flakes 1 tsp.

Kosher salt 1 tsp.

Black pepper, ground as desired.

Method

Wesson Chimichurri

In a large bowl, combine red wine vinegar, garlic, red onion, cilantro, parsley, oregano, lemon juice, lemon zest, cumin, and red pepper flakes. Slowly whisk in Wesson Vegetable Oil. Season with salt and black pepper. Set aside.

Reserve 1/4 cup of chimichurri for marinating the steak, and another 1/4 cup for serving as the salad dressing.

Store the rest of the chimichurri in the fridge for more meals.

Marinate the steak

Place the flank steaks in a shallow dish or resealable bag. Pour about ¼ cup of the chimichurri over the steaks, making sure they’re evenly coated. Season with salt and pepper. Let them marinate for at least 1 hour, or overnight in the fridge for the best flavor.

Grilling

Preheat your grill to medium-high heat. Remove the steaks from the marinade and grill to your preferred doneness (medium is ideal for flank steak—it keeps it tender). Once cooked, cover the steaks loosely with foil and let them rest while you prep the rest of the salad.
Chef’s Tip: Resting your steak is key! It helps keep the juices inside so the meat stays flavorful and moist.

Grill the vegetables:
In a bowl, toss the zucchini, red onion, and artichokes with 2 teaspoons of Wesson Vegetable Oil. Season with a pinch of salt and pepper. Grill the vegetables over medium-high heat until they’re nicely charred and tender, about 6–8 minutes.
Chef’s Tip: Cutting the vegetables into larger chunks helps them hold up on the grill and develop that great char flavor without turning mushy.

Grill the romaine:
Lightly oil the cut sides of the halved romaine and season with salt and pepper. Grill for 1–2 minutes on the cut side until you see a good char. This adds a smoky depth to the salad.

Assembly Method

Remove your steak and veggies from the grill. Roughly chop the grilled romaine and arrange it on a large serving platter. Top with the grilled zucchini and red onion, followed by the artichoke hearts.

Slice the flank steak thinly against the grain (this keeps it tender), and lay the slices over the salad.

Sprinkle the salad with crumbled feta cheese and drizzle with about 1/4 cup of chimichurri. Serve and enjoy!

Remix

This chimichurri recipe yields more than needed for the salad—store the extra in the fridge for up to a week. It’s great over roasted vegetables, chicken, or even scrambled eggs.

For a heartier meal, add roasted potatoes or grilled corn on the side.