Chimichurri Steak Salad

I can't take all of the credit for coming up with this delicious salad. On my latest trip to Sanibel Island with the family we stopped at Doc Fords one night for dinner. I was torn between the steak salad they had on the menu (basically this recipe) and the pulled pork sandwich with sweet potato fries. Ultimately the sweet potato fries were the decision maker and I skipped the salad.

That didn't mean I didn't take a picture of the menu to recreate my own interpretation of that salad at home. With our new grill ready and waiting for the challenge of cooking it's first steak, Andy and I were pumped to give grilling steak a try. He was so excited that he kept texting me as soon as he got home to ask if it was time to turn the grill on. 

The grilled steak was seasoned perfectly to not overpower the rest of the salad or compete with the chimichurri. We'd also never experimented with grilled asparagus on a salad (or grilled asparagus in general) and I loved the crunch it gave the dish. This might be my new favorite salad, and that's saying something since Andy and I eat some variation of the same salad almost every week, but test it out for yourself.

Chimichurri Steak Salad

Steak and Marinade

  • 1.5lb skirt steak
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp salt
  • 1/4 cup olive oil
  • juice of one lime


  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/2 onion
  • 1/3 cup olive oil
  • 2 tbs apple cider vinegar
  • 1 clove minced garlic
  • 1 tsp dried Italian herbs
  • 1 tsp red pepper 
  • salt and pepper to taste


  • 1 bunch of aspragus
  • 1 bunch of kale
  • 1/2 red onion, diced
  • blue cheese crumbles
  • 1 tbs olive oil
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  1. A few hours ahead or the night before you plan to eat your steak, add all of the marinade ingredients to a large ziploc bag, remove the air, seal, and place in the fridge overnight.
  2. In a blender or food processor, combine all of the chimichurri ingredients and pulse until a smooth texture forms. Set aside until after the steak is cooked. 
  3. Heat your grill to medium high heat.
  4. Coat your asparagus in the olive oil and season with garlic powder, salt and pepper.
  5. Place the steak and asparagus* on the grill. Cook the steak for 4 - 6 minutes on one side, flip, and cook for an additional 4 - 6 minutes. Stir your asparagus when you flip the steak.
  6. Just before your steak is finished, top the asparagus with your red onion and allow that to cook.
  7. Remove the steak and asparagus and allow to sit.
  8. Slice the steak against the grain in thin strips. Chop the asparagus into bite-sized pieces.
  9. Assemble your salads with the kale, asparagus, onion, blue cheese crumbles, and a few slices of steak, topped with the chimichurri sauce. 

*I created a foil sheet with a small rim to cook the asparagus on the grill, but grill sheets would work just fine.