A flavorful and protein-packed salad recipe with homemade chimichurri, today’s Cherry Steak Salad with Cherry-Chimichurri is quick and easy to throw together for meal prepping or just a special supper-sized salad.

Cherry Steak Salad Recipe

Steak salads are one of my favorite healthy supper options.

I love having a good steak, and growing up I only ever knew steak to be paired with starchy sides. Potatoes, bread – even french fries.

This cherry steak salad has all of the satisfaction of a filling steak meal but without that heavy (sometimes sluggish) feeling that I have come to associate with steak dinners. It’s fresh and incredibly flavorful thanks to that homemade cherry chimichurri sauce and a fun combination of fruit and veg.

If you’ve never had chimichurri sauce before, it’s an Argentinian condiment made of a combination of parsley, cilantro and garlic (along with a few other ingredients). It has a bright acidity thanks to the addition of shallots and vinegar that is balanced out with all those green herbs to make one of the best, fresh sauces for adding to almost anything! I add it to chicken, steaks, salads, roasted vegetables – it’s delicious on just about anything.

Our homemade chimichurri sauce can last up to three months in the fridge but I always go through it way faster than that!

Not only does this chimichurri steak salad work great for supper, it’s become one of my favorite meal prep options for lunch. I tend to make a double batch and serve half for a family supper and then enjoy the plan-overs for the rest of the week. (Alternatively, you can just make one batch and plan out four or five lunches from it.)

There’s a few ways you can customize this cherry steak salad recipe:

• swap out the cherries for another fresh fruit – mango, strawberries, etc.
• use wild rice or couscous instead of quinoa
• swap out the dressing for any of your preference (or omit the cherries, if desired)
• roast or pan fry the cherries, onions and kale to complement the char of the steak

You can also use beef strips in place of the steak, or whatever protein you prefer.

Cherry Steak Salad Ingredients

For the salad:

• 3 Tablespoons butter
• 3 steaks
• Salt and pepper, to taste
• 3 cups cooked quinoa
• 1 bunch kale (approximately 4 cups)
• 2 cups cherries, pitted and halved
• 1/2 red onion, diced

For the cherry 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
• 1/2 cup pitted cherries

Makes 4 entree-sized salads.

Tip: feel free to use beef strips instead of steak in this recipe.

Kitchen Tools You May Find Helpful

• Skillet
• Measuring cups and spoons
• Smoothie-style blender
• Sharp kitchen knife
• Cutting board

How to Make a Chimichurri Steak Salad

Prepare the quinoa according to package directions. (We also have a guide to cook perfect quinoa here.)

Place all of the ingredients for the chimichurri sauce in a smoothie-style blender and puree until smooth.

Set aside.

Heat the butter in a skillet and season the steak with salt and pepper.

Cook the steak to your personal preference: 140F for medium rare, 155F for medium, and 165 for well done.

Remove the steak to a cutting board and allow to rest as you prepare the remaining ingredients.

You may want to serve the cherries, onions and kale raw, or you may want to pan sear them. I chose to just pan sear my kale, cooking in a tablespoon of olive oil for just 3 minutes.

Cut up the steak and assemble your salad, as desired.

Pin this Cherry Steak Salad recipe with homemade cherry chimichurri sauce:

Grab your free printable for our cherry steak salad recipe:

Continue to Content

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save This!

By submitting this form, you consent to receive emails from Sugar, Spice and Glitter.

Cherry Steak Salad

Print

Ingredients

For the salad:

• 3 Tablespoons butter
• 3 steaks
• Salt and pepper, to taste
• 3 cups cooked quinoa
• 1 bunch kale (approximately 4 cups)
• 2 cups cherries, pitted and halved
• 1/2 red onion, diced

For the cherry 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
• 1/2 cup pitted cherries

Instructions

1. Prepare the quinoa according to package directions. (We also have a guide to cook perfect quinoa here.)
2. Place all of the ingredients for the chimichurri sauce in a smoothie-style blender and puree until smooth.
3. Set aside.
4. Heat the butter in a skillet and season the steak with salt and pepper.
5. Cook the steak to your personal preference: 140F for medium rare, 155F for medium, and 165 for well done.
6. Remove the steak to a cutting board and allow to rest as you prepare the remaining ingredients.
7. You may want to serve the cherries, onions and kale raw, or you may want to pan sear them. I chose to just pan sear my kale, cooking in a tablespoon of olive oil for just 3 minutes.
8. Cut up the steak and assemble your salad, as desired.

Pin this Recipe for Later

Please leave a comment on the blog or share a photo on Pinterest

For more delicious steak recipes, check out our French Onion Steak recipe or our Steak Oscar recipe.

Check out our other Beef Recipes here: