31/08/2026
CHIM CHIM CHURRI STEAK MICRO-CHOP HERB SALAD 🌿🥩
The kind of salad where you chop everything tiny, throw it in one giant bowl, and get a little bit of everything in every bite. Fresh, herby, crunchy, a little spicy and loaded with protein.
For the salad:
• 900g raw lean sirloin steak (3 x ~300g steaks)
• 3 ears fresh corn, charred
• 1 pint cherry tomatoes, chopped
• 1 cucumber, diced
• ½ red onion, finely diced
• 1 avocado, diced
• 1 bunch fresh parsley, finely chopped
• 1 bunch fresh cilantro, finely chopped
• 1 jalapeño, finely diced
• 1 cup kale, ribs removed
• Salt + pepper to taste
Lime Chimichurri Vinaigrette:
• 30g fresh lime juice
• 15g red wine vinegar
• 30g extra-virgin olive oil
• 8g honey
• 5g Dijon mustard
• 5g fresh garlic
• 10g fresh cilantro
• 10g fresh parsley
• ½ tsp dried oregano
• Salt + lots of cracked black pepper
Season and cook the steak to your preferred doneness, let it rest, then chop into small pieces. Char the corn in a very hot skillet and let cool.
Remove the ribs from the kale, tear into bite-sized pieces and broil for 5–8 minutes until the edges are crispy, keeping an eye on it so it doesn’t burn.
Add all salad ingredients to one big bowl.
For the vinaigrette, add all ingredients to a food processor and blend until combined. Pour it over the salad, toss everything together and dig in. 🌿
Makes 4 servings | ~585 calories • 56g protein • 37g carbs • 22g fat per serving
Save this one for your next steak night and follow for more high-protein recipes that make your macros worth eating. 🔥
