One of our favorite steak salads to make! Tender flank steak seared on the grill and served on a bed of lettuce with grilled onions, asparagus, creamy avocado and cherry tomatoes then drizzled with a tangy chimichurri dressing. This 30 Minute California Steak Salad is dinner must make!

If you looking for more steak salads then you need to try out my Classic Steakhouse Ribeye Salad with Balsamic, Steak Fajita Salad or my Roasted Beet Steak Salad.

A platter of California steak salad topped with a drizzle of chimichurri dressing

Grilled Steak Salad With Fresh Chimichurri Dressing

Cooking comfort food over an open flame is what summer is all about. For me, it’s important to keep things fresh and healthy to ensure that my body is well-fueled for the season’s outdoor adventures. This simple steak salad checks off both of those boxes plus many more.

The steak comes out ultra-tender and juicy with no marination involved! The explosion of flavor from the chimichurri dressing perfectly complements the subtly seasoned beef. It’s a citrusy, herby, smoky condiment with a lovely kick of heat that you’ll want to partner with every steak you cook from this point forward.

I know all of that sounds amazing on its own, and it would be – but the other salad fixings are equally irresistible. The asparagus gets nice and tender-crisp on the grill while the onion slices go through a gorgeous caramelization process. The lettuce, tomatoes and avocado add a satisfying blend of flavors and textures to round out the dish.

Raw beef on a cookie sheet with sliced red onions and fresh asparagus spears

What You’ll Need

This protein-packed meal is impressively nutritious, and it’s all thanks to the trusty ingredients listed below. The associated amounts can be found in the recipe card that follows this post.

For the Steak Salad

  • Flank Steak
  • Olive Oil
  • Salt: This will be used to season the steak, onion and asparagus.
  • Black Pepper: Freshly cracked black pepper provides the best flavor, but any kind will do.
  • Spring Mix
  • Red Onion: Sliced into 1-inch rings with the layers kept intact.
  • Asparagus: Stalks removed.
  • Assorted Cherry Tomatoes: Halved.
  • Avocado: Pitted, peeled and sliced.

For the Chimichurri Dressing

  • Garlic Clove: Don’t worry about mincing it as the dressing will be blended in a food processor.
  • Fresh Cilantro
  • Red Wine Vinegar
  • Lime Juice: Freshly squeezed.
  • Olive Oil
  • Smoked Paprika
  • Red Pepper Flakes: You can add more or less according to your preferred level of heat.
  • Salt & Pepper: Added to taste.
A grilled flank steak salad on a serving platter beside a dish of chimichurri

What Kind of Steak is Best for Salad?

Flank steak is my go-to cut for this salad, but I’d probably opt for something a bit pricier if it’s a special occasion. You’ll get great results from the bargain buy, but more expensive options like ribeye and filet mignon have extra marbling and tenderness to them. This makes them a bit more flavorful as well.

Grilled beef on a baking sheet beside grilled asparagus and grilled red onion

How to Make California Steak Salad With Chimichurri

You only need about half an hour to whip up this beefy salad. Let’s get started!

Heat Grill: Preheat the grill to medium-high heat, approximately 350-400°F.

Season Asparagus & Onion: Season the prepared asparagus and onion slices with olive oil and salt.

Cook: Place the seasoned asparagus and onion rings onto the grill. Grill the asparagus for 4-5 minutes, turning it throughout to ensure even cooking. Grill the onion rings for 3-4 minutes per side, or until char marks appear. Remove the grilled veggies from the heat and set them aside.

Season Steak: Rub 1 tablespoon of olive oil onto both sides of the steak, then season both sides with salt & pepper.

Cook: Place the seasoned steak onto the grill and cook each side for 3-5 minutes. Let the steak rest for 5 minutes before you slice into it.

Homemade chimichurri dressing inside of a food processor on a marble countertop

Make Dressing: While the steak is resting, add all of the chimichurri ingredients to a small food processor. Blend until the mixture is smooth and looks like a dressing.

Assemble Salad: Add the prepared lettuce, red onion, asparagus, cherry tomatoes, avocado and flank steak to a large serving platter.

Serve With Dressing: Garnish the salad with a lime wedge if you’d like and serve the dressing on the side.

A beef avocado asparagus salad on a rectangular platter on top of a marble surface

Tips for Success

Determined to make a flawless grilled steak salad? These helpful tips have got you covered.

  • Wait to Separate the Onion: It’s quite difficult to grill the onion slices when the layers are no longer connected. I recommend leaving the skin intact until those slices come off the grill – it almost acts as a rubber band holding the layers in place.
  • Use a Meat Thermometer: It’s best to check your beef for doneness by inserting a meat thermometer into the thickest part of the steak. Once it registers at 145°F, it’s good to go!
  • Let the Steak Rest Before You Cut It: Don’t slice up your steak until it’s been resting for a minimum of 5 minutes. This allows the liquids in the meat to redistribute, resulting in a tender, juicy triumph.
  • Slice Against the Grain: In other words, be sure to slice perpendicular to the muscle fibers that run along the beef. Breaking up those fibers keeps every slice wonderfully tender.
California steak salad with chimichurri dressing on a serving platter with a golden fork

Serving Suggestions

This salad totally qualifies as a complete meal on its own, but it never hurts to have some tempting sides on the table! Grilled Corn With Chipotle Honey Lime Butter is a foolproof choice. Its sweet and smoky flavor pairs so well with the savory, citrusy notes of this steak salad.

Zucchini Bruschetta is another grilled side dish that goes great with this main course salad. It comes together in less than 15 minutes! Now you just need a couple of Old Fashioned Cocktails to help you wash down all that summery goodness.

A platter full of steak salad with a dish of chimichurri and a kitchen towel beside it

Storing and Reheating Leftovers

I recommend storing the steak, salad veggies and dressing in separate airtight containers in the fridge. The steak will last for up to 3 days and the chimichurri will stay good for up to 5. The salad veggies should retain their freshness for a day or two.

Leftover steak salad is safe to eat cold, but you can certainly warm up the meat if you want to. Heat a lightly greased skillet to medium heat and add the steak once the pan is hot. Cook it for 2-3 minutes on each side, or until it’s warmed through.


A platter of California steak salad topped with a drizzle of chimichurri dressing

California Steak Salad With Chimichurri


One of our favorite steak salads to make! Tender flank steak seared on the grill and served on a bed of lettuce with grilled onions, asparagus, creamy avocado and cherry tomatoes then drizzled with a tangy chimichurri dressing. This 30 Minute California Steak Salad is dinner must make!



For the Steak Salad

  • 1.25lb flank steak
  • 1 tablespoon olive oil
  • salt & pepper to season
  • 8 oz. spring mix
  • 1 red onion, sliced into 1″ rings (keep them together you’re going to grill them)
  • 1lb. asparagus, trimmed
  • 1 pint of assorted cherry tomatoes, halved
  • 1 avocado, sliced

For the Chimichurri Dressing

  • 1 garlic clove
  • 1 cup fresh cilantro
  • 2 tablespoon red wine vinegar
  • 1 tablespoon lime juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • salt & pepper to taste


  1. Preheat grill to medium-high heat, approximately 350-400°F.
  2. Season asparagus and onion slices with olive oil and salt.
  3. Place asparagus and onion rings on the grill. Grill the asparagus for 4-5 minutes and remove, turning throughout. Grill the onion rings for 3-4 minutes per side until char marks appear. Remove and set aside.
  4. Add 1 tablespoon of olive to flank steak, rub into both sides. Season both sides with salt & pepper.
  5. Place flank steak on the grill. Grill each side for 3-5 minutes. Let rest for 5 minutes before slicing. (make sure you slice it against the grain)
  6. While the steak is resting make the chimichurri dressing.  Add the following to a small food processor: a garlic clove, fresh cilantro, red wine vinegar, olive oil, lime juice, smoked paprika, red pepper flakes, salt & pepper. Blend until smooth and looks like a dressing.
  7. Assemble the salad, add fresh lettuce, grilled red onion slices, asparagus, cherry tomatoes, sliced avocado, and sliced flank steak to a large serving platter. Serve with Chimichurri Dressing on the side! Garnish with a lime.


  • To Store: Keep steak, salad veggies and dressing in separate airtight containers in the fridge. Steak will stay good for up to 3 days, chimichurri will last for up to 5, and veggies should stay fresh for a day or two.
  • To Reheat: Leftover steak salad is safe to eat cold, but you can warm up the meat if you’d like. Heat a lightly greased skillet to medium heat and add steak once pan is hot. Cook for 2-3 minutes per side, or until warmed through.


  • Serving Size: 2 cups + dressing
  • Calories: 452
  • Sugar: 6 g
  • Sodium: 345 mg
  • Fat: 32 g
  • Carbohydrates: 16 g
  • Fiber: 8 g
  • Protein: 36 g
  • Cholesterol: 94 mg

Keywords: grilled flank steak, steak with salad, salad ideas for dinner

More Hearty Main Course Salad Recipes



Blue Violet, which debuted in May in Edwardsville, is the latest venture from the prolific restaurateur Michael Del Pietro. A full account of Del Pietro’s career would risk delaying further mention of his new establishment until the final paragraphs of its own review, but his current lineup includes two locations of Sugo’s Spaghetteria, the Sugo’s clone Babbo’s Spaghetteria, Il Palato and his reinvention of his parents’ iconic Del Pietro’s. If you don’t already know his restaurants, you can still guess the common thread among them.

Here is where an easy description of Blue Violet ends. Its menu features no pizza or pasta or chicken Parm. There is crudo, but it resembles no version of that familiar dish I’ve seen before. The kitchen divides the raw tuna among little rice-cracker cups and nudges the supple fish toward creaminess with a touch of an herb aioli and a generous grating of cured egg yolk. The crudo’s spice is also subtle — surprisingly so. Rather than the serrated bite of serrano, jalapeño or another fresh chile, the kitchen pairs the clean, sweet tuna with the smoky, mild heat of ancho chile.

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Blue Violet in Edwardsville

Tuna crudo at Blue Violet in Edwardsville

It works brilliantly, sort of in the same way a spicy mezcal margarita works. This isn’t a comparison I thought I’d make at a Michael Del Pietro restaurant.

The step away from Italian or even Italian-adjacent cuisine is Blue Violet’s most significant change from Del Pietro’s other restaurants, but it isn’t the only difference. Del Pietro opened the restaurant in partnership with four of his group’s essential employees: Ryan French, Micah Hopkins, the chef Pat Baltes, and Jordan Knight, Il Palato’s executive chef and the managing chef at Blue Violet.

French and Hopkins lead Blue Violet’s front of the house, though that undersells their day-to-day responsibilities. On my visits, I saw French greeting guests at the entrance, helping behind the bar and running dishes from the kitchen. Once, he jumped behind the line himself.

Blue Violet in Edwardsville

Chef Jordan Knight cooks July 21, 2022, in the kitchen at Blue Violet in Edwardsville.

Behind Blue Violet’s unremarkable shopping-plaza storefront is a lovely modern dining room, with dark blue upholstery set against white walls. Unsurprisingly, the decor features a floral theme. (The restaurant’s name is the state flower of Illinois.)

The space suits a Night Out, and I’d make reservations for a prime weekend table, but the ambience is open and welcoming enough that you might stop by on a whim for dinner. Or maybe you want to sit at the bar with the Double O cocktail, perfect for this summer with its crisp notes of lime and cucumber, and the plump house bacon cheeseburger with both tangy aioli and a fruity, teasingly hot poblano jam.

So how to describe Blue Violet’s menu when it isn’t Italian or even Italian-adjacent? Well, some dishes nod to the U.S. South, like an appetizer piece of sweet, moist cornbread served in a small skillet and topped with that same poblano jam and a corn salsa.

Blue Violet in Edwardsville

Rocket Pork, braised pork belly with grits and a poached egg, at Blue Violet in Edwardsville

The Rocket Pork, a main course, braises pork belly in a combination of cola and coffee, the latter from the restaurant’s Edwardsville neighbor Goshen Coffee Roasters. The belly sits on a bed of creamy grits in a pool of that braising liquid, with pickled jalapeño and a poached egg. It’s a rich dish — downright dizzying once the egg’s yolk has glazed the succulent pork — but every few bites a pop of jalapeño or a whisper of the coffee’s bitterness jolts you to attention.

But Blue Violet can also look to Southeast Asia, sending out a whopping cut of beef short ribs in a green curry sauce. By design, this curry is thin, not creamy, with a bracing herbaceous character that cuts through the beef as easily as the side of your fork does. When the beef and its accompanying rice were gone, I wanted something else to sop up the remaining sauce.

The risk of this approach — in an interview when Blue Violet opened, Del Pietro called it contemporary American cuisine with a twist — is that the individual dishes and influences won’t cohere into a whole vision. Here, though, I don’t think a convenient description, even something as broad as contemporary American with a twist, captures the restaurant’s appeal.

Blue Violet in Edwardsville

Salmon croquettes at Blue Violet in Edwardsville

Blue Violet is, forgive me, a vibe. These are dishes the kitchen team is clearly excited to cook, and it shows on the plate. Salmon croquettes are the dish too many other restaurants want crab cakes to be: crunchy fritters that yield a tender, creamy filling that still tastes like salmon and packs an unexpected, invigorating heat. These, with a side of cooling tartar sauce, would be enough, but a smart garnish of salmon roe delivers an additional (literal) pop of the fish’s sweetness.

I rarely rave about cucumbers. Here they aren’t simply notable; they are a standout. The kitchen marinates them in a pickling-like solution, chars them on the grill and then dunks them back in the solution before serving them chilled. The cucumbers share the plate with a lime crema and a piquant hot sauce. It’s a snappy, refreshing appetizer, and I want to steal the recipe to pair with steaks grilled in my backyard.

Even the one dish that doesn’t quite work yet begins with a tremendous piece of perfectly fried cod, the fish very tender and not at all greasy inside its crisp jacket. This is the BVFC, further described as Nashville hot fried cod. The hot sauce, pooled to the sides of the fish, doesn’t approach the face-melting intensity of the original Prince’s Hot Chicken Shack, but it buzzes you with a cayenne-esque heat. A vinegar slaw makes for one sensible side, but poached fingerling potatoes intentionally served around room temperature gradually sink the rest of the dish into their insipid lukewarmness.

What to expect for dessert? You probably weren’t thinking a stunningly perfect piece of tres leches cake as one possible answer. Blue Violet might not be the typical restaurant from Michael Del Pietro and his team, but it’s the most exciting — and maybe, already, the best yet.

Where Blue Violet, 6108 Shoger Drive, Edwardsville • More info 618-650-9003; bluevioletedwardsville.comMenu Eclectic contemporary cuisine with global influences • Hours Dinner Wednesday-Saturday (closed Sunday-Tuesday)

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Blue Violet in Edwardsville

The bar at Blue Violet in Edwardsville

Blue Violet in Edwardsville

The dining room at Blue Violet in Edwardsville

Chilaquiles is a traditional Mexican breakfast favorite that consists of fried tortilla chips, a sauce that’s usually tossed with red (salsa roja) or green (salsa verde) and topped with fried eggs. They’re one of my favorite breakfast dishes that are so flavorful and delicious.

Round plate of Chilaquiles surrounded radishes, limes and avocado

The question of today is: why has it taken me so long to make chilaquiles? Seriously, I’m sort of shocked this is the first time I’m posting about them because they might be one of my favorite breakfast dishes EVER.

I’m pretty sure they fall into my ‘favorites’ category because they’re so nimble; they’re great for breakfast, lunch or dinner.

What Are Chilaquiles Made Of?

Chilaquiles (pronounced “chee-lah-keel-ehs”) is a Mexican dish made up of fried crispy tortilla chips, a red or green sauce, fried eggs and various toppings and garnishes. I will say that styles of chilaquiles vary from region to region in Mexico. While some may protest and declare that there is a “right way,” there is in fact various ways. Lots of ways to make this dish.

What Is the Difference Between Chilaquiles and Migas?

If you’ve ever been to Texas you might’ve had migas for breakfast. Migas means “crumbs” in Spanish and in Texas the migas are usually made with fried tortilla chips, a tomato-based red sauce and scrambled eggs. I will say they’re similar to chilaquiles but different. I like to think of them as their cousin.

What’s the Difference Between Chilaquiles Verdes and Chilaquiles Rojas

Chilaquiles Verdes is made with a tomatillo salsa that’s usually known as salsa verde. It’s deliciously tart and tangy. Salsa roja consists of dried chiles, cooked with tomatoes. The one we’re talking about today falls into the category of chilaquiles rojas!

Ingredients You’ll Need

  1. Roma tomatoes. This gives the sauce a good amount of acidity and flavor.
  2. White onion. Of course, you could use yellow or white onion. This gives the sauce a really lovely bite.
  3. Garlic cloves. Another addition of flavor to the sauce. Can we make any sauce without garlic cloves? Probably not.
  4. Dried guajillo chiles. You could use other dried chiles like anchos!
  5. Tortilla chips. You could always fry your own chips or simply buy them from the store.
  6. Eggs. I love to top my chilaquiles with fried eggs!
  7. Garnishes. This can vary but I used thinly sliced radishes, fresh cilantro, diced red onion and avocado.

Homemade Tortilla Chips vs. Store-Bought Tortilla Chips

Listen, I am all about some shortcuts so I buy tortilla chips at the store and feel no qualms about it!

But if you like, you can make them homemade. You can fry them in a few tablespoons of olive oil or neutral oil. Heat to medium high heat and then grab a couple of baking sheets full of corn tortillas cut. Fry them in batches in the shallow oil and transfer them to a paper towel to absorb some of the oil.

Two found blate of Chilaquiles with radishes, limes and avocado

How to Make Chilaquiles

I like to make the sauce for chilaquiles from scratch. It seems harder that it actually is. And of course, if you’re in a pinch, feel free to crack open a can of red chile sauce/enchilada sauce from the grocery store.

Here’s how to make it:

  1. In a medium pot, you want to heat up some oil and then sear up the tomatoes. As a result, the tomatoes will be a bit softened. Remove the tomatoes and set them aside.
  2. Next, you want to add the dried chiles, onion and garlic and sear those.
  3. Add the tomatoes back to the pot with the dried chiles and then cover them with water or chicken broth.
  4. During this time, the simmering of the water will rehydrate the chiles and soften up the tomatoes even more. In turn, this will make them easy to blend.
  5. Pour everything into the blender and puree until very smooth. Next, return it to the pot and cook it until it reaches a simmer. Turn the heat down and let it cook for a bit.
  6. And then, you want to fry up your eggs and get all of the garnishes ready.
  7. Toss the sauce with the tortilla chips. And then, top the fried eggs on top and garnish with red onion, cilantro, crumbled cotija cheese and limes. As a result, you’ll have runny eggs on top. yum!

Tips and Tricks

  • Be sure to allow the dried chiles to cook in the water mixture for the full amount of time. You really want them to be softened so they blend up easier.
  • You can make the sauce up to 3 months in advance. It freezes amazingly well! It also keeps in the fridge for up to 1 week. The sauce is the most labor-intensive part of this recipe so be sure to make it ahead if you like!
  • Heat up the sauce until it reaches a simmer. You want it to be super hot because when you add the tortilla chips, it brings the temperature down.
  • Get all of your garnishes ready before you toss everything together. The ending of this recipe comes together very quickly.
  • If you’re really in the mood, I’ll sometimes toss the chips with the sauce, sprinkle on jack cheese or Oaxacan cheese and stick them under the broiler. And then proceed with the garnishes.

If you end up making these Chilaquiles, let me know on Instagram!

Looking for more Mexican-inspired Recipes? Because I have a few you might enjoy!

Print Recipe

Chilaquiles Recipe

Chilaquiles is a traditional Mexican breakfast dish that is made up of a red sauce tossed with tortilla chips and cooked until softened with eggs on top!


Chilaquiles Sauce:

  • 1 tablespoon vegetable oil
  • 6 roma tomatoes
  • 1/2 white onion peeled and stem cut off
  • 3 garlic cloves peeled and smashed
  • 2 dried guajillo chiles
  • 2 cups water
  • 2 teaspoons kosher salt plus more to taste

Assembly and Toppings

  • 1 (5-ounce) bag of tortilla chips of choice
  • 2-3 large eggs for topping
  • 1 radish thinly sliced
  • 2 ounces queso fresco or cotija crumbled
  • 1 avocado sliced
  • Diced red onion for topping
  • Handful of cilantro leaves for topping


To Make the Chilaquiles Sauce:

  • In a big saucepan or Dutch oven, set over high heat, add the vegetable oil. When the oil is hot, add the roma tomatoes and sear on first side for about 3 to 5 minutes, flip, using tongs, and sear on the opposite side for an additional 2 minutes. You may need to do this in batches. Remove the tomatoes and set them aside in a bowl or on a cutting board.

  • Next, add the onion, garlic cloves and guajillo chiles, searing and toasting them for about 2 to 3 minutes. Take a peek at the onion and if it needs more time, leave it for an additional minute or two. Remove the onion and garlic cloves and set them aside. Add the tomatoes back to the pot with the chiles and add 2 cups of water. Cover the pot and cook for about 10 minutes. This will soften the tomatoes quite a bit and soften the chiles too.

  • To a blender, add the mixture from the pot (the chiles, garlic cloves, onion and water). You may need to blend this sauce in batches, depending on how big your blender is (I had to do in batches). While you blend it, make sure you allow a bit of steam out of the blender, about about 1 minute, until super smooth.

  • Add back to the pot and cook, uncovered, for 10 minutes. Bring to a simmer. Give it a taste and adjust the salt to your liking. I needed about 1 teaspoon.

To Assemble the Chilaquiles:

  • Get your garnishes ready because the end of the dish happens quickly. Bring the sauce to a rapid simmer (you want it hot!). And fry up your eggs.

  • Add the tortilla chips to the pot with the sauce and toss until they’re evenly coated. It may be easier to do this in a large bowl (you can add the tortillas to a large bowl and ladle the sauce over it).

  • Divide the chips amongst plates and top with the a fried egg, a handful of sliced radishes, crumbled queso fresco, cilantro leaves and avocado, if you like.


Tips and Tricks:

  • Be sure to allow the dried chiles to cook in the water mixture for the full amount of time. You really want them to be softened so they blend up easier.
  • Heat up the sauce until it reaches a simmer. You want it to be super hot because when you add the tortilla chips, it brings the temperature down.
  • Get all of your garnishes ready before you toss everything together. The ending of this recipe comes together very quickly.
  • If you’re really in the mood, I’ll sometimes toss the chips with the sauce, sprinkle on jack cheese or Oaxacan cheese and stick them under the broiler. And then proceed with the garnishes.

To Make Ahead: 


This sauce can be made up to a week ahead and kept in the fridge. 


This sauce also freezes well. Keep in a freezer-safe container or bag for up to 3 months. Thaw in the fridge. 







*If you can’t find queso fresco and cotija, feta cheese is a reasonable substitution! 


*If you’re feeling super lazy (it’s ok I won’t judge you), you can buy a can of enchilada sauce. I would warm it and bring it to a gentle simmer; cook for about 10 minutes. This will get rid of the can-flavor that can sometimes be present. Proceed with tossing the chips and top with eggs and garnishes. 



Serving: 2g | Calories: 179kcal (9%) | Carbohydrates: 10g (3%) | Protein: 5g (10%) | Fat: 14g (22%) | Saturated Fat: 6g (38%) | Cholesterol: 10mg (3%) | Sodium: 1285mg (56%) | Potassium: 512mg (15%) | Fiber: 5g (21%) | Sugar: 4g (4%) | Vitamin A: 962IU (19%) | Vitamin C: 19mg (23%) | Calcium: 107mg (11%) | Iron: 1mg (6%)

Homemade Ham and Cheese Hot Pockets are so much better than store-bought. Just a few simple ingredients are needed for the best ham and cheddar hot pockets baked in the oven. No preservatives or mystery ingredients! Great for lunch or dinner.

homemade ham and cheese pockets on parchment paper.

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What Makes Ham and Cheese Hot Pockets the Perfect Snack 

Eating on the go is part of the American way of life. Whether rushing to work or trying to get your kids fed on the way to their next activity, having a great, homemade meal you can bring with you is a must.

Most of us grew up eating Hot Pockets. Back then, they were cheap, and we weren’t so concerned about nutrition. Today Hot Pockets are pricey, and everyone wants to avoid preservatives and other additives.

Why This Is the Recipe You Must Try for Homemade Hot Pockets 

The pizza dough in this recipe is the way to go since it gives you a substantial yet delicious crust that can contain the ingredients without leaking. Other pocket sandwich recipes use puffed pastry or even suggest pressing two slices of white bread together.

Puffed pastry crusts are scrumptious, but have a ton of calories. And using bread slices is just a sealed sandwich! This recipe gives you the authentic Hot Pocket crust you expect.

Ham and Cheese Hot Pocket Ingredients

To make Hot Pockets Ham and Cheese sandwiches, you’ll need:

  • Pizza dough 
  • Sliced deli ham – can be honey, Virginia, or hickory ham.
  • Cheddar cheese – use sharp cheddar for a stronger flavor
  • Egg 
  • Water
ham and cheese hot pockets ingredients.

Ingredient Notes

You can make your pizza dough if you want, but pre-made refrigerated dough will save you a lot of time. 

Feel free to substitute a different kind of cheese if you don’t like cheddar.

Ask the butcher to cut the ham into quarter-inch thick slices to make dicing the ham into perfect quarter-inch cubes straightforward.

How to Make Ham and Cheese Hot Pockets

To prepare homemade Ham and Cheese Hot Pockets:

  1. Take the dough out of the fridge and let it come to room temperature. Remember to cover the dough to prevent it from drying out.
  2. Preheat the oven to 400°F.
  3. Cut the ham into quarter-inch dice. 
chopped deli ham.
  1. Make an egg wash by whisking the egg and water in a bowl.
  2. Lightly flour the work surface.
  3. Roll the room temperature dough into a snake about a foot long. Use a bench scraper or knife to divide the dough in half. Then divide each half into quarters and each quarter in half again. You will end up with eight pieces of equal size. 
pizza dough balls.
  1. Place one piece of dough on the floured work surface and cover the extra dough to prevent it from drying. 
pizza dough rolled into a square shape.
  1. Flour a rolling pin and roll the dough piece into a rectangle about 5 inches from side-to-side and 6 inches from top-to-bottom.
  2. Fold the slice of cheese in half and place it in the center of the top half of the dough rectangle.
  3. Sprinkle an eighth of the cubed ham on top of the cheese.
hot pocket pizza dough with ham and cheese on half of it.
  1. Brush the edges of the dough with egg wash and bring the bottom half of the dough up and over the filling. Seal the Hot Pocket by pressing the edges together.
  2. Repeat with the rest of the dough.
  3. Grease a baking sheet and place the homemade ham and cheese pockets on top.
  4. Brush with the egg wash and cut two short diagonal slits in the middle of each Hot Pocket to let the steam escape.
ham and cheese hot pocket before baking.
  1. Bake for 20 to 25 minutes until nicely brown.
  2. Cool on a wire rack for 5 minutes and serve. 
homemade ham an cheese hot pocket split open in the middle.

Possible Recipe Variations

You can put almost anything in these homemade Hot Pockets, but there are two essential points to remember: 

  • Resist the urge to overfill. Ensure there is at least a quarter-inch border of dough around the filling to prevent the Hot Pockets from coming apart in the oven. 
  • Avoid using too many wet ingredients. If you want to use vegetables, precook and drain them thoroughly. Limit the quantity of sauce you use.
  • Use reduced fat cheddar cheese. This will reduce the amount of fat and keep the hot pockets from being too greasy.

Three simple yet creative flavor variations:

  • Turkey and Cranberry Relish
  • Spinach and Feta Cheese
  • Shredded Buffalo Chicken and Blue Cheese
  • Broccoli and Mozzarella Cheese
  • Ham and Swiss Cheese

What To Serve With Ham and Cheese Hot Pockets 

Choose a side that you would eat with a ham and cheese sandwich. Potato chips, potato salad, a simple green salad, or coleslaw are all ideal. Serve with a large glass of sweet iced tea to complete the meal. 

How To Make Homemade Hot Pockets Ahead of Time 

For the best results, you need to freeze the Hot Pockets quickly after baking them:

  1. Place a baking tray in the freezer overnight. 
  2. Follow the instructions as written. After baking, cool them on a wire rack for about 15 minutes.
  3. Spray the chilled baking tray with cooking spray and transfer the Hot Pockets onto it.  
  4. Place the tray in the freezer until the Hot Pockets are frozen, about 4 hours.
  5. Wrap the Hot Pockets with wax paper and store them in a freezer bag for up to two months. 

How To Store Hot Pockets

Homemade hot pockets are great leftovers and freezer-friendly too.

Put leftover Hot Pockets in a sealed bag and keep them in the fridge for up to 48 hours.

For longer than that, wrap room temperature homemade Hot Pockets in wax paper and freeze flat. Transfer to a freezer bag and keep for up to two months. 

How Long Are Hot Pockets Good For

In the fridge, they keep for up to 48 hours, but frozen, Hot Pockets are good for up to two months. 

How to Reheat Homemade Ham and Cheese Hot Pockets

The most convenient way to reheat a Hot Pocket is in a microwave:

  1. Wrap in a paper towel and place on a microwavable plate.
  2. Heat frozen Hot Pockets for 90 seconds and thawed Hot Pockets for 45 seconds. 

Hot Pocket Frequently Asked Questions

Who invented hot pockets?

The hot pocket concept was developed by Paul and David Merage as Tastywiches in 1980 for their company Chef America, Inc. In 2002, the brothers sold the brand to Nestlé. 

When did Hot Pockets come out?

The name of the original creation was Tastywiches, but it was changed to Hot Pockets in 1983.

overhead view of homemade ham and cheese hot pockets.

Favorite Sandwich Recipes

Check out more of my easy sandwich recipes and the best DIY recipes here on CopyKat!

homemade ham and cheese pockets on parchment paper.

Ham and Cheese Hot Pockets

Homemade ham and cheddar cheese hot pockets are easy to make with pizza dough.

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Course: Main Course

Cuisine: American

Keyword: ham and cheese hot pockets

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8

Calories: 286kcal


  • 1 pound refrigerated pizza dough or homemade pizza dough
  • ½ – ¾ pound sliced deli ham honey, black forest, or whatever you prefer
  • 8-12 slices cheddar cheese or use shredded cheddar cheese
  • 1 large egg
  • 1 tablespoon water


  • Preheat oven to 400°F.

  • Lightly flour a surface to roll out your dough.

  • Divide the dough into 8 equal portions.

  • Roll dough into a rectangle.

  • Chop ham into small pieces.

  • Break cheese slice in half. Lay the cheese on one side of the dough. Place a slice or two of ham on the cheese.

  • Fold the dough over to cover the cheese.

  • Press the edges to seal up the hot pocket the best that you can.

  • Make the egg wash by combining the egg and water in a small bowl. Whisk the egg and water together well.

  • Brush the egg white on top of the hot pocket.

  • Make two slits on the top of the hot pocket.

  • Spray non-stick spray on two baking sheets.

  • Place 4 hot pockets on each baking sheet.

  • Bake for 20 to 25 minutes or until the tops are golden brown.

  • Remove baking sheets from the oven.

  • Let the hot pockets set up for 5 minutes on the baking sheet before serving.


Calories: 286kcal | Carbohydrates: 28g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 55mg | Sodium: 865mg | Potassium: 102mg | Fiber: 1g | Sugar: 4g | Vitamin A: 200IU | Calcium: 125mg | Iron: 2mg

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Chimichurri Chicken is chicken that is marinated in homemade Chimichurri Sauce then grilled (or sauteed) and topped with more of that vibrant fresh Argentinian Chimichurri.

Chimichurri sauce is not only an amazing topping for Steak, Grilled Pork, and protein, but it’s an incredible marinade. It is vibrant, healthy, packed with flavor, and doesn’t require lengthy marinating for tender, tasty chicken.

Chimichurri Chicken served on a skillet topped with Argentinian Chimichurri sauce

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Chimichurri Chicken Recipe

Chimichurri sauce is a simple way to upgrade your chicken and make dinner exciting. You can sautee this on a skillet or put it on the grill – both methods work great, so you can enjoy Chicken with Chimichurri all year long. We love using staple sauces to elevate meats as we did with Bruschetta Chicken and Pesto Chicken. Once you have the Chimichurri sauce down (and it’s literally a 5-minute recipe), you’ll want this in your recipe repertoire. It adds so much fresh flavor. Here’s why we love this recipe:

  • Easy – the sauce is quick to make, keeps well, and serves as the marinade and topping in one.
  • Quick – The red wine vinegar in the sauce is a great tenderizer and you only need to marinate it for 15 minutes, although you can also marinate it overnight for a make-ahead option.
  • So Tasty – chimichurri is mouthwatering with all the fresh parsley and garlic. It’s one of the most exciting chicken recipes you’ll try.
  • Versatile – you can grill or sautee this chicken on the stovetop.
Piece of grilled chicken with Chimichurri sauce

Ingredients for Chicken with Chimichurri

This is one of the easiest chicken recipes and there are 3 simple parts to it:

  • Chicken thighs – we use thigh meat because it is juicier, more forgiving and naturally has more flavor.
  • Chimichurri sauce – homemade chimichurri sauce is best because it’s loaded with fresh parsley, garlic, red wine vinegar, and olive oil and seasoned with oregano, red pepper flakes, salt, and pepper. We use half of it for the marinade and half of it for the topping.
  • Salt – we use 1/2 tsp of fine sea salt for perfectly seasoned chicken.
Chimichurri sauce and chicken thighs

Pro Tip: You can substitute the chicken thighs with chicken breast, but cut larger chicken breasts in half lengthwise to make thinner cutlets. You can also use chicken tenders, but keep in mind that light meat chicken will cook faster than dark meat chicken.

How to Make Chimichurri Chicken

Since the sauce doubles as the marinade and topping, this recipe is truly easy to make.

  1. Make Chimichurri – you’ll want to let it meld in the refrigerator for at least 2 hours or overnight.
  2. Marinate chicken – put the chicken into a bowl, add half of the chimichurri sauce and salt and stir to combine. Cover and marinate for 15 minutes or refrigerate overnight.
  3. Cook – You can grill the chicken at 425˚F or over medium/high heat for about 5 minutes per side or sautee it over medium heat for 5-7 minutes per side. For the stovetop, heat a skillet over medium heat with olive oil and sautee for 5-7 minutes per side until cooked through.
  4. Add more sauce – transfer the chicken to a serving platter and spoon the remaining Chimichurri sauce over the chicken pieces.
Step by step how to make Chimichurri Chicken on the grill

Pro Tip: Our best tip for the juiciest chicken is not to over-cook it. Chicken thighs when the internal temperature at the thickest point reaches 165˚F on an instant-read thermometer.

Skillet with thicken thighs topped with Chimichurri sauce

Serve With

Chimichurri chicken is definitely the star of the show as the main course which you will love. This means you can keep the side dishes simple and fuss-free. Serve this chicken with:

Chimichurri Chicken Recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Marinating Time: 15 minutes

Total Time: 45 minutes

You can make this Chimichurri Chicken on the grill or on the stovetop. Marinating the chicken in chimichurri sauce tenderizes it and topping with more chimichurri adds so much vibrant flavor. See all of our tips for making the Best Chimichurri here.

Author: Natasha Kravchuk

Skill Level:


Cost to Make:



chicken chimichurri, Chicken with Chimichurri, Chimichurri Chicken




Main Course

Calories: 446

Servings: 6 people

  1. Prepare the Chimichurri sauce by combining all of the ingredients in a bowl in the order listed. Stir together, cover, and refrigerate for 2 hours or overnight.

  2. Place chicken into a mixing bowl and add 1/2 tsp salt and half of the prepared Chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead.*

  3. To Grill the Chicken: Preheat the grill over medium/high heat. Place chicken smooth-side-down on the hot grates, cover, and grill for 5-7 minutes per side, or until the internal temperature reaches 165˚F at the thickest point with an instant-read thermometer.

  4. To Sautee the Chicken: Preheat a heavy skillet over medium heat and add 1 Tbsp olive oil. Add chicken smooth-side-down and sautee 5-7 minutes per side or until cooked through and 165˚F at the thickest point.

  5. To Serve the chicken, arrange it on a platter and spoon on the remaining chimichurri sauce then serve right away.

*If marinating the chicken in the refrigerator overnight, take it out of the refrigerator 15 minutes before grilling to bring it to room temperature for even cooking. 

Nutrition Facts

Chimichurri Chicken Recipe

Amount Per Serving

Calories 446
Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 8g50%

Trans Fat 0.1g

Polyunsaturated Fat 7g

Monounsaturated Fat 19g

Cholesterol 148mg49%

Sodium 512mg22%

Potassium 381mg11%

Carbohydrates 2g1%

Fiber 0.5g2%

Sugar 0.1g0%

Protein 25g50%

Vitamin A 989IU20%

Vitamin C 14mg17%

Calcium 34mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

TAMPA — Not long after the COVID-19 pandemic hit, longtime skilled golfer and PGA broadcast analyst Gary Koch noticed a new require on the study course.

In addition to his NBC broadcasting responsibilities, Koch serves as board chairmain of To start with Tee of Tampa Bay. The target of the business, which runs by the Tampa YMCA, is to empower youth through golf by furnishing obtain to the activity by way of camps and regional programs and presenting scholarship prospects for more mature students with higher-training aspirations.

Koch, a Tampa resident, saw the need to have for far more course entry offered the sport’s increase next the pandemic. He recognized it was harder for kids and individuals new to golfing to come across the space to produce their personal sport. Grownups not snug enjoying major courses also struggled to locate area.

Koch is hoping he can enable take care of that issue by the development of a new small training course at Rogers Park Golfing Class in Tampa. Groundbreaking for the nine-hole, par-3 program, nestled on the present-day 18-hole monitor, took location in June. The opening is set for the fall.

“This study course,” Koch stated, “has the probable to benefit a good deal of folks at unique amounts.”

The quick class will sit on a 6-1/2-acre plot concerning Nos. 12, 13 and 16 of the most important system. Builders, utilizing a 1st Tee spending plan of about $600,000, will preserve most of the present vegetation and use it to produce sight lines for golfers with some character.

“Golfers really like remaining integrated into the landscape,” explained architect Steve Smyers, who also has made courses at Tampa’s Countryway Golfing Club, Tampa’s Outdated Memorial Golfing Club and Winter season Park’s Interlachen Nation Club.

Smyers plans to use the palm and pine trees on the 1st hole to frame the putting floor. On the 2nd gap, the treeline mimics the putting green. For No. 5, the inexperienced will neglect the modest on-program lake and element a “punch bowl”-like inexperienced area, which will have bigger sides that dip into the middle toward the flagpole.

Smyers and Koch played jointly at the University of Florida in the 1970s — successful a nationwide title in 1973 — and have stayed in contact. Smyers was satisfied to donate his time and products and services to assistance the vision come to lifetime. Three or four times just after walking the land, Koch reported, Smyers had an strategy of what the course ought to appear like.

“We desired some thing with character,” Koch claimed. “And we could see (Steve’s) wheels turning. … (Golf system) architects are artists using the land.”

The moment the program opens, 1st Tee — which opened in the Tampa Bay location as City Junior Golf in 1991 and has considering that developed into the greatest chapter in the 1st Tee corporation — will have 1st legal rights to the system for camps and other packages, as essential. If the system isn’t becoming made use of, it will be open to the public.

Ian Baxter, government director of the Tampa Bay chapter, is thrilled to see how the course will influence the spot, considering the fact that the program has an outreach of 90,000 kids in between the community community elementary and center universities.

“That variety of intermediate study course has gotten phased out a ton in golf,” explained Baxter, who has worked in the First Tee neighborhood for the earlier 20 a long time. “… So I truly see it possessing a good effect on the group outside the house of the Very first Tee programming, too.”

Koch envisions individuals going for walks the program, with selections for those people bodily not able to do so capable to hire a cart, if required. All those participating in the study course really should be in a position to end the class in an hour. The longest gap will measure about 120 yards, the shortest about 70.

Koch reported he believes the program also will be a great coaching ground for these who want to function on their wedge play/quick irons. The campus will contain a chipping green and web place the place gamers can heat up and educate with coaches.

“Golf can be an scary match for even seasoned veterans,” Baxter mentioned. “So even if you are a starter, just understanding the video game, or a senior the place the lengths are just as well long, the short study course is a content medium for all those gamers.”

Get in touch with Mari Faiello at [email protected]. Comply with @faiello_mari.