This chimichurri steak salad has tender steak, crispy potatoes, tomatoes, fresh corn, asparagus, grilled red onion, and a delicious chimichurri sauce.
Chimichurri steak salad time! Tender sirloin steak, crispy gold potatoes, tomatoes, fresh corn off the cob, asparagus, grilled red onion, and the freshest most delicious chimichurri sauce.
Oh yeah, this chimichurri steak salad wins an award for most awesome salad ever.
I can’t stand salads. Boring salads, that is. I eat all the carbs, so when I’m faced with a salad for dinner it has to be (above all) down right delicious, hearty (I’m talking chock full of goodies) and filling. When a salad is my main entree I try to pack a lot of substance in it and a lot of flavor. What has more flavor that chimichurri sauce, I ask you?
This chimichurri steak salad comes together so fast, despite the instructions – sometimes I feel like I over detail my instructions, but I’d rather give you more information than not enough.
Since steak and chimichurri are like bonnie and clyde, this salad stars a mouth watering top sirloin and a fresh and vibrant homemade chimichurri sauce, which is super easy to make. I can honestly say that this filled us up!
My kids enjoy this one – i just deconstruct everything so it’s portioned out on their plates instead of in salad form. You can even toss in some extra corn on the cob for them.
They are pretty funny, the things I think they won’t like they wind up loving and the things I think they will love it’s usually one does and the other doesn’t.
Does this happen in your house too? Overall they are good eaters, they are both tall, very active children so they eat a lot. It’s amazing what they can pack in those tiny little bodies!
This salad has a lot of steps but they are super simple. The joys of preparing home-cooked, from scratch meals you know?
Chimichurri Steak and Veggie Salad
- 1 lb top sirloin steak
- 1 lb mini gold potatoes + tossed in olive oil salt and pepper
- 1 lb asparagus trimmed + tossed in olive oil, salt and pepper
- 2 corn on the cobs
- 1/2 container cherry tomatoes halved
- 1/2 red onion thick round slices
- 1 lemon halved
- 1 c parsley chopped
- 1/4 c cilantro chopped
- 3 tbsp red wine vinegar
- 1 garlic clove minced
- 1/3 c olive oil
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- Preheat oven to 425
- Line a baking sheet with parchment paper
- Add the seasoned potatoes to the baking sheet and baking for 30 minutes, keeping an eye on it, once they are browned and fork tender, they’ll be ready
- Also add the corn on the cob, making sure to saturate the husk with water prior to placing in the oven
- Combine all of the chimichurri dressing in a bowl or mason jar, shaking to combine, put it in the fridge
- Heat a fry pan or grill pan over medium/high heat with a light drizzle of oil
- Pat the sirloin dry with a paper towel and season generously with salt and pepper
- Put the steak on the grill pan and cook until desired doneness is reached, a digital thermometer can also be inserted while cooking to help achieve desired temperature
- Remove the steak from the heat and let it sit
- Add to the grill pan the thick slices of red onion to do a partial cook on them and get char marks, remove these to a paper towel to drain any oil off
- Remove the sheet pan from the oven if you haven’t already, take the corn out of the oven – check to make sure it’s steamed and cooked, if not it can go back in but it should be done by now
- Add the seasoned asparagus pieces to the sheet pan and return to the oven until fork tender, about 5-7 minutes
- Cut up the steak into bite size pieces
- Cut the corn off the cob (very carefully)
- In a large bowl add the arugula, potatoes, asparagus, corn, red onion, tomatoes and steak
- Toss it around with some spoonfuls of the chimichurri sauce and the lemon juice