Chimichurri Kale Steak Salad

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recipe by The Kitchen Paper

  • Time icon
    Total Time
  • Serves icon
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based on 1 ratings

Chimichurri serves as a salad dressing on this massaged kale salad, which pairs perfectly with steak! Sweet strawberries and crunchy toasted pecans give this salad a unique twist, while shredded beets keep it earthy.

recipe updated 8 Jun 2020


  • Kale icon
    6 cups (about 123.55 g)
  • Fresh beetroot icon
    Fresh beetroot
    1 cup (about 136.8 g)
  • Strawberries icon
    227 g (about 19)
  • Pecan pieces icon
    Pecan pieces
    1 cup (about 127.2 g)
  • Fresh oregano icon
    Fresh oregano
    1 ½ tbsp (about 8.32 g)
  • Garlic clove icon
    Garlic clove
    5 (about 30 g)
  • Coriander icon
    1 cup (about 28.8 g)
  • Fresh parsley icon
    Fresh parsley
    1 cup (about 62.4 g)
  • Red wine vinegar icon
    Red wine vinegar
    ¼ cup (about 60 g)
  • Mint icon
    ¼ cup (about 6.6 g)
  • Red pepper flakes icon
    Red pepper flakes
    ½ tsp (about 0.4 g)
  • Olive oil icon
    Olive oil
    ¾ cup (about 163.8 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Steak icon
    454 g (about 2 ½)


  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Large cast iron skillet
  • kCook icon Cutting board
  • kCook icon Large mixing bowl
  • kCook icon Food processor bowl

Step preview

  1. Add fresh oregano, garlic clove, coriander, fresh parsley, red wine vinegar, mint, red pepper flakes and olive oil to a clean food processor bowl
  2. Pulse until just combined
  3. Add salt & pepper to the food processor bowl then set aside
  4. Add kale and olive oil to a clean large mixing bowl
  5. Rub until softened - approx 3 min
  6. Add fresh beetroot, strawberries and pecan pieces to the large mixing bowl
  7. Mix in then set aside
  8. Pre-heat oven - 230°C
  9. Get a clean large cast iron skillet
  10. Heat - high heat
  11. Add steak to the large cast iron skillet
  12. Sear each side - 2 min
  13. Cook - 5 min, 230°C
  14. Transfer content of large cast iron skillet to cutting board
  15. Cover with foil - approx 10 min
  16. Slice into pieces
  17. Transfer content of cutting board to large mixing bowl
  18. Spoon content of food processor bowl into large mixing bowl
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