So it’s no secret that I love homemade chimichurri sauce and look for an excuse to put it on everything, but it really is an essential addition to my Blueberry Steak Salad.

Chimichurri Steak Recipe

I first experienced authentic chimichurri sauce in a small cafe in Montreal.

Chimichurri is Argentinian, but it’s not really that odd of a menu offering in Montreal, where so many cultures come together and mingle without becoming assimilated. When I asked the waitress about it, she shared that one of the prep chefs was Argentinian and it was his grandmother’s recipe.

Of course, the mention of “grandmother’s recipe” sold me on the dish and I’m so glad I ordered it as it started my now long-standing love affair with chimichurri.

However, because the chef wasn’t there that day, I wasn’t able to beg and plead for the recipe, so I’ve been left to my own devices to try to recreate it. I think this recipe comes close, but if you have a tweak for me, please don’t hesitate to leave me a comment!

The other important component of this recipe is blueberry wine, which is a specialty of a friend of mine’s. Matt makes pure blueberry wine – there’s no grapes involved! It’s a mellow red wine with a gorgeous sweet and fruity taste, but it’s not cloying like other fruit wines can be (when blueberry flavoring is added to grapes). If you can’t find blueberry wine, you could always mash some up and add it to your marinade, but don’t use one of those sugary-sweet “fruit wines” to marinade your steak.

I used the blueberry wine to marinade the steak, and then played it up a bit more with some fresh blueberries in the salad. And of course, I served it with a generous glass of the blueberry wine. (The rest of the salad is just me using up what was left in the fridge, but it worked! I think some charred corn and red onions would also be a delicious addition if you felt like putting in a tiny bit more effort than I did.)

This blueberry steak salad with chimichurri sauce is a great meal sized salad and would also be perfect for meal prepping. This recipe is enough for two full-meal salads, but you can double or triple it as needed. (The chimichurri recipe makes enough for a small mason jar.)

Ingredients for Chimichurri Steak Salad

• 4 cups spinach
• 1 cup blueberries
• 1 cup cherry tomatoes, sliced
• 1/4 cup Parmesan cheese
• 1 Tablespoon butter
• 6oz steak
• 1/2 cup blueberry wine, optional marinade

For the chimichurri sauce:

• Red wine vinegar
• Salt
• Garlic cloves
• Shallot
• Jalapeno pepper
• Fresh cilantro
• Fresh flat-leaf parsley
• Fresh oregano (or dried)
• Extra-virgin olive oil

Makes 2.

Tip: I marinated my steak overnight in blueberry wine which helped give it an amazing flavor and also made it really tender. Corn would also be a delicious addition to this salad.

Kitchen Tools You May Find Helpful

• Smoothie-style blender
• Skillet
• Measuring cups and spoons
• Mason jar, for additional chimichurri sauce
• Sharp kitchen knife
• Tongs

How to Make Chimichurri Sauce

Combine all chimichurri ingredients in a blender and puree. Taste and adjust seasoning, as desired.

How to Make a Blueberry Steak Salad

Marinade your steak overnight in the blueberry wine, if desired. This helps develop a great taste and break down any tough bits of the steak for a melt-in-your-mouth steak, no matter what cut you buy.

Place the butter on a skillet over medium heat and once melted and hot, add the steak.

Sear on each side and then cook until you achieve your desired level of doneness:

Remove the steak to a plate or cutting board and cover with a piece of tinfoil to rest. (If you cut it now, the juices will all seep out – so let it rest!)

Prep the rest of the salad and toss all ingredients together. You can either toss with a couple tablespoons of the chimichurri or just drizzle it overtop afterwards.

Slice the steak and plate on top of the salad.

Serve with plenty of chimichurri on the side.

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Blueberry Steak Salad with Chimichurri Sauce

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Ingredients

• 2 cups spinach
• 1/2 cup blueberries
• 1/2 cup cherry tomatoes, sliced
• 1/4 cup Parmesan cheese
• 4oz steak
• 1/2 cup blueberry wine, optional marinade

For the chimichurri sauce:

• 1/2 cup red wine vinegar
• 1 teaspoon salt
• 3-4 garlic cloves
• 1 shallot
• 1 jalapeno pepper
• 1/2 cup fresh cilantro
• 1/4 cup fresh flat-leaf parsley
• 2 tablespoons fresh oregano (or 2 teaspoons dried)
• 3/4 cup extra-virgin olive oil

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This blueberry steak salad with chimichurri sauce is a delicious meal sized salad and perfect for prep ahead lunches. The leftover chimichurri sauce is delicious on everything – salads, sandwiches, kebabs… even pasta or rice.

For more delicious salad recipes, check out our Creamy Potato Pea Salad or our Southwestern Steak Salad with Creamy Avocado Dressing.

Check out our other Beef Recipes here: