Name: Chimichurri Steak Salad with Grilled Corn and Tomatoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 1 cup fresh flat-leaf parsley, packed; 1/2 cup fresh cilantro, packed; 1/4 cup fresh oregano leaves (or 1 tbsp dried); 4 cloves garlic, minced; 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 1 tbsp kosher salt; 1/2 tsp red pepper flakes; 1/4 tsp black pepper; 1 1/2 lb skirt steak or flank steak; 2 tbsp kosher salt; 1 tbsp black pepper; 3 ears of corn, husked; 8 cups mixed greens or arugula, loosely packed; 2 cups cherry tomatoes, halved; 1 large cucumber, diced; 1 medium red onion, thinly sliced

Steps

Make the chimichurri vinaigrette: combine parsley, cilantro, oregano, and garlic in a food processor and pulse until coarsely chopped. Add olive oil, red wine vinegar, salt, red pepper flakes, and black pepper. Pulse until combined but still textured (not a smooth paste). Transfer to a bowl and set aside.
Pat the steak dry with paper towels. Season generously on both sides with salt and black pepper. Let sit at room temperature for 10 minutes.
Preheat your grill to high heat (about 450F). Brush the grill grates lightly with oil to prevent sticking.
Place the steak and corn on the hot grill. Cook the steak for 5 to 6 minutes per side for medium-rare (internal temperature 130F), or adjust time for desired doneness. Turn corn every 2 to 3 minutes until lightly charred all over, about 8 to 10 minutes total. Transfer to a cutting board and let the steak rest for 5 minutes.
While the steak rests, cut the corn kernels from the cobs using a sharp knife.
Slice the steak thinly against the grain.
Arrange the mixed greens on a large platter or serving bowls. Top with sliced steak, corn kernels, cherry tomatoes, cucumber, and red onion. Drizzle generously with the chimichurri vinaigrette and serve immediately.

Chef's notes

Slice the steak against the grain for maximum tenderness, even with thinner cuts like skirt. The chimichurri is best made fresh but can be made up to 4 hours ahead, covered, at room temperature. Use an instant-read thermometer inserted into the thickest part of the steak for reliable doneness: 130F for medium-rare, 135F for medium. For flank steak, which is slightly thicker than skirt, allow an extra 1 to 2 minutes per side. Save extra chimichurri to drizzle over grilled bread or use as a condiment for other proteins.

Chimichurri Steak Salad with Grilled Corn and Tomatoes

Ingredients

For the Chimichurri Vinaigrette

For the Salad

Nutrition per serving, estimated

Cost estimated, main ingredients · US average

Steps

Chef's notes

Household verdict

From visiting cooks

Report something

Flag sent