The In-Betweens

Steak, Tomato & Avocado Salad

with a fresh and tangy chimichurri-like sauce

SOUND BITE

If you’re of Argentinian or Uruguayan descent, please avert your eyes and skip on over to the next recipe, since I’m about to tinker with your beloved chimichurri sauce! Let’s just call my version “chimichurrski,” the Podleski twist on traditional chimichurri. It’s slightly different, but still mega-herby and delicious, and perfectly complements grilled steak, creamy avocados and juicy tomatoes.

More About Chimichurri

My Grilled Steak, Tomato & Avocado salad gets a major flavor hit from Chimichurri—the bold, garlicky, herby green sauce that looks like Italian pesto. 

Chimichurri comes from Argentina and Uruguay, where it’s considered an essential topper for grilled meats. Think of it as their version of barbecue sauce—but fresher, tangier and packed with parsley. 

Chimichurri is traditionally made with:

1. Fresh parsley – the backbone of the sauce (I’ve added some cilantro, too)
2. Garlic – and lots of it!
3. Red wine vinegar – for that punchy acidity
4. Olive oil – for smoothness and richness
and 5. Crushed red pepper flakes – for a little heat

When making Chimichurri, consider these tips:

Finely chop, don’t blend! Authentic Chimichurri has texture—you don’t want a purée. Use a sharp knife or pulse it gently in a food processor.

Let it sit! The flavors get way better after 30 minutes as the garlic mellows and the herbs soak up the oil and vinegar.

Use it beyond steak! It’s excellent with chicken, shrimp, grilled veggies or even drizzled over eggs.

Want a twist? Swap the parsley for more cilantro and add a squeeze of fresh lime juice instead of the lemon juice in my recipe.

This sauce doesn’t just top your steak salad—it takes it over the top! 

One taste and you’ll wonder why aren’t spooning it on everything!