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steak salad with chimichurri asparagus corn tomatoes onion in a white bowl
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5 from 1 vote

Chimichurri Steak and Veggie Salad

This chimichurri steak salad has tender steak, crispy potatoes, tomatoes, fresh corn, asparagus, grilled red onion, and a delicious chimichurri sauce.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: asparagus, chimichurri, corn, potatoes, red onion, skirt steak, tomato
Servings: 4
Author: Tara Moore


  • 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
  • Arugula
  • 1 lemon halved

chimichurri dressing

  • 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
  • Serve