Grilled Steak Empanada Salad with Chimichurri Vinaigrette

A vibrant Argentinian-inspired salad featuring tender grilled steak, crispy baked empanada pieces, and a zesty chimichurri vinaigrette. Perfect for a light yet satisfying meal.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

£4.76

Season:

☀️ Summer

Meal Type:

Lunch•Snack•Salad

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1lbSirloin Steak(About 1 inch thick)

£8.00

4piecesEmpanadas(Frozen or homemade, beef or vegetable filling)

£4.50

6ozMixed Greens(Your favorite blend)

£1.20

1pintCherry Tomatoes(Halved)

£2.50

0.5Red Onion(Thinly sliced)

£0.30

1Bell Pepper(Any color, diced)

£0.80

0.3cupFresh Cilantro(Chopped)

£0.40

0.3cupFresh Parsley(Chopped)

£0.35

2clovesGarlic(Minced)

£0.10

2tbspRed Wine Vinegar

£0.15

0.3cupOlive Oil(Extra virgin)

£0.60

1tspDried Oregano

£0.10

0.3tspRed Pepper Flakes(Optional, for heat)

£0.05

to tasteSalt

to tasteBlack Pepper

Total Cost

£19.05

£4.76 per serving

The Method

1
Preheat your oven to 375°F (190°C). Bake the empanadas according to package instructions, or until golden brown and crispy. Let cool slightly, then cut into bite-sized pieces.
2
While the empanadas are baking, prepare the chimichurri vinaigrette. In a small bowl, whisk together the chopped cilantro, parsley, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes (if using), salt, and pepper. Adjust seasonings to taste.
3
Prepare your grill for medium-high heat. Season the sirloin steak generously with salt and pepper.
4
Grill the steak for 4-6 minutes per side for medium-rare, or longer depending on desired doneness. Let the steak rest for 5-10 minutes before slicing thinly against the grain.
5
In a large bowl, combine the mixed greens, halved cherry tomatoes, thinly sliced red onion, and diced bell pepper.
6
Add the grilled steak slices and baked empanada pieces to the salad.
7
Drizzle the chimichurri vinaigrette over the salad and toss gently to combine. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

40g

57% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

9 g

10% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a vegetarian version, substitute the steak with grilled halloumi cheese or portobello mushrooms.

If you don't have a grill, you can cook the steak in a cast-iron skillet on the stovetop.

You can prepare the chimichurri vinaigrette a day ahead of time and store it in the refrigerator.

Feel free to add other toppings to the salad, such as avocado, cucumber, or grilled corn.

Cooking Equipment

Grill

Oven

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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