Viral Steak Salad with Chimichurri Sauce

Ingredients (serves 4–5)

Salad

• 1 cup cherry tomatoes, halved

• 1 cup Persian or Lebanese cucumber, chopped

• 2 cans chickpeas, drained and rinsed

• 1 cup avocado, cubed

• ½ cup red onion, finely chopped

• 1 New York strip, ribeye, round, filet mignon (or steak of choice)

• Salt and pepper, to taste

Chimichurri Dressing

• ½ cup olive oil

• 2 tbsp red wine vinegar

• ½ cup fresh parsley, finely chopped

• 3–4 garlic cloves, finely chopped

• ¾ tsp dried oregano

• 1 tsp salt

• ½ tsp black pepper

Crispy Chickpeas

• ¼ tsp onion powder

• ¼ tsp garlic powder

• ¼ tsp smoked paprika

• ¼ tsp ground cumin

• ½ tbsp avocado oil

• ½ tsp salt

Instructions

1. Make the chimichurri

In a bowl, combine olive oil, red wine vinegar, parsley, garlic,, oregano, salt, and pepper. Mix well and let it sit for 5–10 minutes to allow the flavors to develop.

2. Roast the chickpeas

• Rinse and drain the chickpeas היט. Pat them dry.

• Toss with avocado oil, onion powder, garlic powder, smoked paprika, cumin, and salt.

• Air fry at 200°C / 392°F for 12 minutes, or until crispy.

• Let cool slightly before adding to the salad.

3. Cook the steak

• Heat a skillet over medium-high heat and lightly coat with cooking spray or oil.

• Season the steak with salt and pepper on both sides.

• Cook for about 2½ minutes per side (for medium-rare), or to your preferred doneness.

• Transfer to a cutting board and let rest for a few minutes.

• Slice into bite-sized cubes.

4. Assemble the salad

• In a large bowl, combine tomatoes, cucumber, red onion, avocado, and roasted chickpeas.

• Add the steak pieces.

• Pour dressing on top

  Nutrition per serving:
  Calories: 430–480 cal

• Protein: ~38–42 g

• Carbohydrates: ~22–28 g

• Fat: ~20–24 g

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