Grilled Chimichurri Salad


During summer BBQs I find its incredibly hard to stay on my game with all of the greasy smells, grilled bread and pies. I wanted to create something that was grill friendly, packed with flavor, and somewhat easy to transport. Not to mention, I wanted an easy go-to dinner to fall back on all summer!

This salad is the perfect addition to any backyard BBQ. Theres all the different components that are all adding to a perfectly balanced meal, and its freakin’ delicious. Roasted marble potatoes, roasted red peppers, grilled red onions, marinated and grilled organic flank steak and the homemade chimichurri sauce. You’ll save the day, and save yourself from binging on hot dogs.

If you aren't into eating meat and want to make it plant based, just sub out the flank steak for 3 large portobello mushrooms & use the same marinade. I intentionally made this recipe flexible for meat eaters and veggie lovers alike. 

Happy Grilling!


Roasted Marble Potatoes & Bell Peppers

The Goods:

1 lb marble potatoes

1 red bell pepper, seeded and sliced

2 tbsp avocado oil

2 tsp garlic powder

2 tsp salt

2 tsp black pepper


The Method:

Preheat oven to 400. Add marble potatoes to a sheet pan with oil and spices. Toss and coat evenly. Bake for about 30 minutes. Add bell peppers to mixture, mix everything up and pop back in for 15 minutes. You’ll know its done when potatoes are fork tender and soft. Let cool to room temperature before placing on salad. 


Marinated Flank Steak

The Goods:

1 lb organic pasture raised flank steak (or 3 large portobello mushrooms)

2 tsp salt

2 tsp black pepper

1 orange, juiced

2 limes, juiced

1/4 cup Worcestershire

2 tbsp red wine vinegar

3 garlic cloves

1/4 cup coconut aminos

1/4 cup olive oil


The Method:

Whisk everything together except the flank steak. Pour mixture over the steak and let marinate for at least 1 hour. The longer the better! If you subbed out for mushrooms, you can cut your marinade down to 30 minutes! 

Heat grill on medium high, and grill flank steak to desired temp.  If you want it medium rare, I always say 5ish minutes on each side depending on how thick it is! 


The Chimichurri Sauce

The Goods:

1 bunch fresh parsley, stems removed

1 bunch fresh cilantro, stems removed

3 garlic cloves

2 lemons, juiced

1/2 red onion, peeled

2 tbsp red wine vinegar

1 tsp red pepper flakes

1 tsp salt

1/2 cup olive oil


The Method:

Add all ingredients into a high powered blender or food processor. Place in fridge while you wait for all other components to be done. 



The Salad

  • 1 lb spring mix
  • grilled marble potatoes and peppers
  • 1 onion, sliced thick and grilled
  • grilled flank steak (or portabello mushrooms)
  • chimi churri sauce



Use a platter or a large bowl and build the salad starting with the spring mix. Add the potatoes, peppers and grilled onions. On a cutting board, thin slice the flank steak (or portobellos). Slide your knife under your cut pieces of steak and gently place on top of arranged salad. Top with chimi churri sauce and serve the rest in a small bowl.