This chimichurri kale steak salad is irresistible: creamy chimichurri dressing, crisp manchego cheese “croutons,” tangy green olives and juicy steak served over shredded Tuscan kale. Elegant enough for a special dinner, but straightforward to prepare.
Perfect for a Valentine’s meal or any night you want something a little extra.
I like serving seared filet mignon over massaged kale tossed in a creamy chimichurri. Add thinly sliced red onion, Castelvetrano olives and manchego crisps for crunch and salty richness. The textures and flavors play together beautifully: tender steak, tenderized kale, crunchy cheese and briny olives, all finished with bright herb dressing.
This salad delivers a lot of satisfying flavor and contrasting textures. The chimichurri is herb-forward with garlic, red wine vinegar, olive oil and a touch of red pepper flakes. Part of it becomes a creamy dressing when stirred into Greek yogurt, which is perfect for massaging the kale so the leaves are tender and well seasoned.
To the dressed kale I add tangy green olives and thinly sliced red onion for brightness. The manchego crisps are a highlight: finely grated manchego baked in small piles until melted and crisp, they become delicate, savory shards that act like croutons but with a rich, cheesy flavor.
It’s worth the little extra effort
The steak is the centerpiece. Filet mignon is my go-to here because it cooks easily and stays tender. Sear the steaks in a hot skillet with butter, finish briefly in the oven to your preferred doneness, then rest before slicing. Arrange the sliced steak over the dressed kale, scatter olives and manchego crisps on top, and drizzle with extra chimichurri.
Altogether you get tender steak, herbaceous creamy dressing, salty crunchy cheese and bright olive bites—an elevated salad that’s still approachable and perfect for sharing.
Kale Steak Salad
Chimichurri Kale Steak Salad with Manchego Crisp Croutons
4
25 mins
35 mins
1 hr
Ingredients
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and pepper, to taste
- 3/4 cup plain Greek yogurt (full fat preferred)
- 8 ounces Manchego cheese, finely grated
- 3 filet mignon steaks
- 3 tablespoons unsalted butter
- 1 large head Tuscan kale, shredded
- 1/4 red onion, thinly sliced
- 1/2 cup Castelvetrano olives, pitted and sliced
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make the chimichurri: combine parsley, cilantro, oregano and garlic in a food processor and pulse until finely chopped. Add red wine vinegar and pulse once more. With the processor running, stream in olive oil until combined. Season with salt, pepper and red pepper flakes to taste.
- Stir half the chimichurri into the Greek yogurt to make a creamy dressing. Reserve the other half for drizzling.
- Make manchego crisps: place 1–2 tablespoon piles of finely grated Manchego on the prepared baking sheet, leaving space between each. Bake 6–8 minutes until melted and bubbly. Cool completely on the sheet so they crisp.
- Season steaks generously with salt and pepper. Heat a cast-iron skillet over medium-high heat. Add 2 tablespoons butter; when it browns and smokes slightly, add the steaks and sear about 2 minutes per side until deeply golden. Add remaining tablespoon of butter if needed.
- Transfer skillet to the oven and cook 3–5 minutes for medium doneness, depending on thickness. Use an instant-read thermometer: rare 120°F, medium-rare 125–130°F, medium 135–140°F, medium-well 145–150°F. Remove and let rest 10 minutes before slicing.
- While the steaks rest, place kale and sliced red onion in a large bowl. Add a few tablespoons of the creamy chimichurri and toss, then massage the kale with your hands until the leaves soften and become tender.
- Top the dressed kale with olives and manchego crisps. Slice the rested steak and arrange over the salad. Drizzle with extra chimichurri (regular or creamy) and serve.
Finish with extra chimichurri and enjoy the contrast of tender steak, silky dressing, salty cheese crisps and briny olives—this salad is a delicious, memorable meal.
Crunch crunch.