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Flavorful Chimichurri Steak Salad with Grilled Corn

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A fresh, hearty, and satisfying steak salad featuring a vibrant chimichurri sauce and smoky grilled corn, perfect for quick weeknight meals or casual get-togethers.

Ingredients

Scale
  • 1 cup fresh parsley, finely chopped (flat-leaf preferred)
  • 1/4 cup fresh cilantro, chopped (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 1 pound flank steak or skirt steak
  • 2 ears fresh corn on the cob, husked (or about 1 1/2 cups grilled corn kernels)
  • 6 cups mixed greens (arugula, baby spinach, romaine)
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 avocado, sliced or cubed
  • Juice of 1 lime
  • Optional: crumbled queso fresco or feta cheese

Instructions

  1. Make the chimichurri sauce: In a small bowl, combine chopped parsley, cilantro (if using), minced garlic, oregano, red pepper flakes, and red wine vinegar. Slowly whisk in olive oil until emulsified. Season with salt and pepper to taste. Let flavors meld for at least 10 minutes.
  2. Prepare the corn: Preheat grill or grill pan to medium-high heat. Brush corn lightly with olive oil and grill for 10-12 minutes, turning occasionally, until kernels are charred and tender. Let cool slightly, then slice kernels off the cob.
  3. Cook the steak: Season steak generously with salt and pepper. Grill 4-5 minutes per side for medium-rare (130–135°F). Let rest for 5 minutes.
  4. Slice the steak thinly against the grain into bite-sized strips.
  5. Assemble the salad: In a large bowl, combine mixed greens, cherry tomatoes, red onion, grilled corn kernels, and avocado. Toss gently with half the chimichurri sauce and lime juice.
  6. Top salad with sliced steak. Drizzle remaining chimichurri sauce on top. Sprinkle cheese if using.
  7. Gently toss the salad just before serving to distribute flavors.

Notes

Let the steak rest after grilling to keep it juicy. Prepare chimichurri sauce at least 10 minutes ahead or up to 24 hours for better flavor. Use a meat thermometer for perfect medium-rare. Toss salad gently to avoid bruising greens. Avocado is best added fresh to avoid browning.

Nutrition

Keywords: chimichurri, steak salad, grilled corn, easy dinner, weeknight meal, fresh herbs, healthy salad, summer recipe

Find it online: https://islatable.com/flavorful-chimichurri-steak-salad-recipe-easy-grilled-corn-ideas/