When you can’t decide between a steak and a nice salad, the answer is to just put the 2 together. This chimichurri steak salad goes one step further and combines a homemade chimichurri sauce with pearl mozzarella for a really delectable meal. Plus, there’s no grains or carbs with this recipe which makes it ideal for keto and whole food diets. Plus, you get a lot of greens at the same time that you’re indulging in a delicious steak.

To start making this salad you’ll need to roughly chop some garlic and combine this in the food processor along with fresh parsley, fresh oregano leaves, some chopped shallot, and some apple cider vinegar. Blend until an almost-smooth mixture forms, then slowly add in the olive oil. Use extra virgin if you have it since it will improve the sauce greatly.

I found that this recipe makes a little extra sauce, so if you wanted to stretch this recipe you only need to buy a slightly larger steak and increase the quantity of greens.

To cook a great steak you need to make sure that the pan is sizzling hot before the meat goes in. Then allow it to cook on each side for 3-5 minutes without disturbing it. This allows for some really good browning to happen. And, don’t forget to season your steak well with both salt and pepper.

Once your steak is cooked to your desired doneness place it on your cutting board and tent it with foil for 10 minutes. Many people skip this step, but it makes a world of difference to how moist and juicy the final cuts will be. By letting the meat rest you allow the fibers to reabsorb some of the juices that will come out of the steak as it cools.

The final step is just to assemble all the components: salad first, then the mozzarella, then the steak. Drizzle the chimichurri sauce over the top and you have a top shelf salad.

You can easily split this up into smaller salads, too, in case you have company. This is absolutely one of the best ways to eat steak (or salad for that matter) and easy enough to prepare that you don’t need a special occasion to make it.