If you’re looking for a fresh and flavorful meal that feels indulgent yet balanced, these chimichurri steak salad bowls with burrata are the perfect choice. Juicy seared ribeye, vibrant homemade chimichurri, creamy burrata, and a fresh mix of peppery rocket (arugula), sweet cherry tomatoes, and ripe peaches or nectarines—this dish is packed with bold flavors and a mix of textures that make every bite irresistible.
As spring and summer arrives (and grilling season if you are in the US), it’s the perfect time for bright, fresh flavors, and this chimichurri steak salad bowl with burrata is ideal for the season. The herby chimichurri, juicy tomatoes, and sweet peaches reflect the vibrant produce available. The mix of crisp greens, creamy burrata, and bold steak creates a balanced dish—light enough for warm weather yet hearty enough to be satisfying. A perfect springtime dinner with a gourmet touch!
This chimichurri steak salad is a balanced meal high in healthy fats (olive oil, steak, burrata) and high in protein, with a small amount of carbs from the fruit and veggies. If you like this chimichurri steak salad you need to try my Steak Caesar Salad or for a steak pasta dish try my Garlic Parmesan Steak Pasta or French Onion Steak Pasta.
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Ingredients
Ribeye steak – I love using ribeye in this chimichurri steak salad because it has the perfect balance of marbling and tenderness. The fat melts down as it cooks, making the steak incredibly juicy and flavorful.
Butter – Butter elts into the steak, adding richness and helping to carry the flavors of the chimichurri butter.
Olive oil – Used for seasoning and searing. I like to use extra virgin olive oil because it enhances the chimichurri’s fresh, grassy notes.
Sea salt & black pepper – Essential for bringing out the natural flavors of the steak.
Burrata – Burrata is an ultra-creamy cheese adds a luxurious contrast to the bold, garlicky chimichurri and the charred steak in the chimichurri steak salad.
Rocket (Arugula) – Peppery and fresh, it balances the richness of the other ingredients and adds a crisp bite.
Cherry tomatoes – Bursting with natural sweetness and a juicy pop of acidity that complements the steak.
Peach or nectarine – Adds a fresh, fruity contrast that elevates the dish with a bit of natural sweetness.
For the Chimichurri (skip if you are not making the homemade dressing):
Parsley – The backbone of chimichurri in this chimichurri steak salad, giving it a bright, herby freshness.
Red chili – A little heat goes a long way! You can adjust to taste depending on your spice preference.
Red onion – Adds a mild sweetness and crunch that enhances the overall texture.
Olive oil – Helps blend everything together while keeping the chimichurri silky and rich.
Garlic cloves - Garlic infuses the sauce with a sharp, slightly spicy kick that mellows as it sits
Red wine vinegar – Brings a tangy bite that balances the oil and enhances all the flavors.
Lemon juice - Lemon juice adds fresh, citrusy brightness to the chimichurri.
Instructions
- Step 1: Rub the ribeye with olive oil, sea salt, and black pepper, ensuring an even coating on both sides. Let it rest at room temperature while you prepare the chimichurri.
- Step 2: In a bowl, mix finely chopped parsley, red chili, red onion, olive oil, lemon juice, and red wine vinegar. Season with salt and black pepper to taste. Set aside to let the flavors meld.
- Step 3: Take 2 teaspoons of the chimichurri and mix it with softened butter in a small bowl. This will be used to baste the steak and add extra flavor.
- Step 4: Heat a pan over high heat until very hot, I like to use a cast iron pan here. Place the steak in the pan and sear for 1 minute and 30 seconds without moving it. Flip and sear for another minute. Add the chimichurri butter to the pan and use a spoon to baste the steak continuously for about 30 seconds. Remove the steak from the pan and let it rest on a cutting board.
5. Step 5: While the steak is resting, assemble the chimichurri steak salad by adding arugula, halved cherry tomatoes, sliced peach or nectarine, and burrata to each bowl. Slice the rested steak into thin strips and arrange over the salad. Drizzle generously with chimichurri and serve immediately.
Hint: For an even bolder chimichurri in this chimichurri steak salad, let it sit for at least 30 minutes before serving. The vinegar mellows while the herbs and chili infuse, creating a more harmonious blend. If you have time, make it a day ahead—the flavors get even better overnight.
Substitutions
Ribeye steak – If you prefer a leaner cut, sirloin steak is a great option. Flank steak works well too but benefits from a marinade. Rump, Flat iron steak, New york strip steak or skirt steak will also work in this recipe. For a more luxury alternative try using filet mignon. For a vegetarian alternative, portobello mushrooms provide a meaty texture and soak up the chimichurri beautifully.
Butter – Ghee gives a rich, nutty depth while plant-based butter keeps this dairy-free.
Olive oil – Avocado oil could be used as it has a high smoke point for searing steak, while grapeseed oil offers a neutral flavor.
Sea salt & black pepper – Kosher salt dissolves well, and white pepper has a milder, slightly earthy spice.
Burrata – Use blue cheese for a tangy twist or mozzarella which is a firmer, milky alternative, while cashew cheese provides a creamy, dairy-free option. You could also use Feta cheese or Goat cheese for a more intense but delicious flavor.
Rocket (Arugula) – Use baby spinach for a milder taste or mixed greens add variety in texture and flavor. Any of your favorite greens will work in this fresh salad.
Cherry tomatoes – Instead of cherry tomatoes, sundried tomatoes add intense sweetness, while roasted red peppers bring a smoky-sweet depth.
Peach or nectarine – Use Mango for similar tropical sweetness, while strawberries add a tart, juicy contrast.
Chimichurri Substitutions
Parsley – Cilantro gives a fresh, citrusy note, while basil offers a slightly sweeter, aromatic profile.
Red chili – Red pepper flakes add adjustable heat, while smoked paprika brings a mild, smoky warmth.
Red onion – Shallots have a milder, slightly sweet flavor, while green onions add a fresh crunch.
Red wine vinegar – Apple cider vinegar brings mild acidity. Balsamic vinegar could also be used.
Lemon juice - Lime juice will also add a fresh, citrusy brightness to the chimichurri.
Garlic - If you want a milder, slightly sweet version, roasted garlic provides a more subtle depth without overpowering the sauce. A quick alternative when fresh garlic isn’t available is to use about ¼ teaspoon per clove of garlic powder as it’s more concentrated.
Variations
Grain Bowl Version: Swap rocket (arugula) for quinoa or farro to add a nutty bite and extra protein. Mix the chimichurri with warm grains for a flavor-packed base, then top with sliced steak, burrata, and fresh veggies for a wholesome meal.
Seafood Twist: For a seafood twist of this chimichurri steak salad, instead of steak, use grilled shrimp or seared salmon. Their natural sweetness pairs beautifully with chimichurri, and the dish remains light and fresh. Burrata can be swapped for goat cheese for a tangier contrast.
Mediterranean Style: Use lamb instead of steak, and add cucumber, feta, and kalamata olives to the salad. The bold flavors of lamb work wonderfully with chimichurri, and the feta brings a salty, creamy bite.
Equipment
Cast Iron pan or skillet
Cutting board
Storage
To store leftovers for this delicious steak salad, keep each component separate for maximum freshness. Steak: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for a few minutes or enjoy cold in salads.
Chimichurri: Store in a sealed jar in the fridge for up to 5 days. The flavors deepen over time, but if the olive oil solidifies, let it sit at room temperature before using.
Salad ingredients: If prepped ahead, store greens, tomatoes, and fruit separately in airtight containers. Peaches and nectarines may brown slightly, so drizzle with lemon juice to preserve freshness.
Burrata: Keep in its brine and refrigerate for 2-3 days, but note it’s best eaten fresh. If assembling bowls ahead, wait to add the burrata and chimichurri until just before serving to prevent sogginess.
Top Tip
Patting the steak dry before seasoning helps achieve a golden-brown crust. A hot pan is crucial—if it’s not sizzling immediately, it’s not ready! Letting the steak rest after cooking ensures the juices redistribute, making each bite more tender and flavorful.
FAQ
A great steak salad includes tender steak, crisp greens like arugula, juicy tomatoes, creamy cheese (burrata, feta, or blue cheese), and a flavorful dressing like chimichurri or balsamic vinaigrette. Optional add-ins include avocado, nuts, roasted veggies, or grilled fruit for extra texture and flavor.
Steak salad doesn’t have a single origin but is influenced by French bistro cuisine (steak-frites-inspired salads), American steakhouses, and South American flavors like chimichurri-based dishes. Many cultures have variations combining grilled meat and fresh greens, making it a versatile dish enjoyed worldwide.
Chimichurri is a bold, herby choice, while balsamic vinaigrette adds tangy sweetness. Blue cheese or Caesar dressing provides creamy richness, and lemon-garlic vinaigrette enhances freshness. For an Asian twist, try soy-ginger dressing with sesame oil. The dressing should complement the steak without overpowering it.
Related
Looking for other recipes like this? Try these:
Pairing
Here are some appetisers to enjoy before this Chimmichurri steak salad:
Recipe
Easy Chimichurri Steak Salad Bowls with Burrata
Equipment
- Cast Iron pan or skillet
- Small mixing bowl
- Cutting board
Ingredients
For the Steak and Salad
- 1 Ribeye Steak
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and Pepper
- 150 g burrata 1 ball or 2 small balls
- 60 g rocket (arugula)
- 250 g cherry tomatoes
- 1 Peach or Nectarine
For the Chimichurri
- 30 g parsley finely chopped
- 1 teaspoon chopped red chilli
- 2 garlic cloves minced
- 20 g chopped red onion
- 50 ml olive oil 3 tbsp
- 1 tablespoon red wine vinegar
- Juice of one lemon
- Salt and pepper
Instructions
- Rub the ribeye with olive oil, sea salt, and black pepper, ensuring an even coating on both sides. Let it rest at room temperature while you prepare the chimichurri.1 Ribeye Steak, Salt and Pepper, 1 tablespoon olive oil
- In a bowl, mix finely chopped parsley, red chili, red onion, olive oil, and red wine vinegar. Season with salt and black pepper to taste. Set aside to let the flavors meld.30 g parsley, 1 teaspoon chopped red chilli, 2 garlic cloves, 20 g chopped red onion, 50 ml olive oil, 1 tablespoon red wine vinegar, Juice of one lemon, Salt and pepper
- Take 2 teaspoons of the chimichurri and mix it with softened butter. This will be used to baste the steak and add extra flavor.1 tablespoon butter
- Heat a pan over high heat until very hot, I like to use a cast iron pan here. Place the steak in the pan and sear for 1 minute and 30 seconds without moving it. Flip and sear for another minute. Add the chimichurri butter to the pan and use a spoon to baste the steak continuously for about 30 seconds. Remove the steak from the pan and let it rest on a cutting board.
- While the steak is resting, assemble the salad by adding arugula, halved cherry tomatoes, sliced peach or nectarine, and burrata to each bowl. Slice the rested steak into thin strips and arrange over the salad. Drizzle generously with chimichurri and serve immediately.150 g burrata, 60 g rocket, 250 g cherry tomatoes, 1 Peach or Nectarine
