Grilled Steak Salad with Avocado and Chimichurri Sauce

This is the perfect salad to serve as a quick go-to meal. It covers all the bases…fresh, nutritious and delicious. Serve with a warm crusty ciabatta to soak up all the flavours.




  • Beef
  • Health
  • Light Meal
  • Salads
  • Latest>Valentines Meals


  • South African

Cooking Methods

  • Grilling



Prep Time

Cooking Time

25 minutes


Rump Steak

    500g Rump steak
    2 cups baby spinach leaves
    1 cup coriander leaves
    2 cups assorted cherry tomatoes, halved
    1 avocado, halved and skin removed
    6 radishes, cut into slices
    1/2 lime, cut into slices
    1 red spring onion, cut into slices
    Freshly ground salt and black pepper


    2 cloves garlic
    1 small red chilli
    1 cup coriander chopped
    2 tablespoon lime juice
    2 tablespoon red wine vinegar
    3 tablespoons extra virgin olive oil
    1/4 teaspoon smoked paprika
    1/2 tsp sugar
    Freshly ground salt and black pepper



    Place the cloves of garlic, coriander, red chilli, lime juice, red wine vinegar, olive oil,
    smoked paprika, and sugar into a blender.
    Blend on high until a smooth consistency is reached.
    Season with freshly ground salt and pepper to taste.
    Season the rump steak on both sides.
    Heat a griddle pan on high and cook the steak for about 4-5 minutes on each side. Remove it from the heat and allow to rest.


    To assemble the salad, toss the spinach leaves, coriander and halved cherry tomatoes
    together in a serving bowl.
    Slice the avocado halves into thin slices and arrange to one side of the bowl.
    Cut the steak into thin slices and tuck them into the salad leaves.
    Dot the sliced radishes and lime slices around the bowl and sprinkle the spring onion over the top.
    Season with freshly ground salt and pepper and serve immediately with the chimichurri dressing on the side.

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