Chimichurri Steak Salad with Grilled Vegetables
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
759 kcal
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Course
Main Course, Salad, Lunch, Dinner
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Cuisine
Argentinian
Chimichurri Steak Salad with Grilled Vegetables
Description
This recipe blends grilled ingredients with fresh components to create a composed salad centered on beef sirloin steaks. The chimichurri sauce features olive oil, red wine vinegar, fresh cilantro, thyme, balsamic glaze, salt, and pepper, providing a vibrant and slightly acidic dressing with herbal layers. Steaks are grilled to desired doneness for tender texture and savory depth.
Grilled corn and zucchini add smoky sweetness and tenderness, while charred baguette slices introduce a crunchy contrast. Tossed arugula with Parmesan and olive oil introduces peppery and creamy elements, with balsamic glaze drizzled lightly for a balanced finish. Halved cherry tomatoes and chopped grilled vegetable pieces enhance the salad's freshness and color.
The dish combines warm grilled proteins and vegetables with crisp greens and a tangy herb sauce for a well-rounded meal. It works well for outdoor dining or as a substantial salad option.
Use a meat thermometer to gauge steak doneness accurately, ensuring preferred texture from rare to well done. Doubling chimichurri sauce allows its use beyond the salad, adding flavor to other dishes throughout the week.
Ingredients
For the salad
- 4 cups arugula (1 package)
- 2 beef sirloin steak ~6oz each
- 4 ears corn on the cob
- 2 zucchini
- 10 oz cherry tomato 1 carton
- ½ cup Parmesan Cheese shredded
- ¼ cup olive oil divided
- ¼ cup balsamic glaze
For the chimichurri sauce
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- ½ cup cilantro finely diced, fresh
- 2 tbsp thyme fresh leaves
- 1 tbsp balsamic glaze
- salt to taste
- black pepper to taste
Instructions
- For the chimichurri sauce, combine all sauce ingredients (olive oil, red wine vinegar, cilantro, thyme, salt + pepper, balsamic glaze) in a mason jar and shake until combined.
- Prepare the grill ingredients: Cut the zucchinis in half, shuck the corn, and slice the baguette in half. Brush the prepared ingredients as well as the sirloin with half the olive oil and season with salt and pepper to taste.
- Place corn and zucchini on a hot grill and cook for 15-20 minutes turning consistently until grill marks appear and vegetables are tender. Sear the seasoned beef sirloin to your desired doneness (about 2-4 minutes on each side).
- Place the halved baguette on the grill with the inside face down when vegetables have 5 minutes left to cook.
- Assemble the salad while the veggies and meat are on the grill. Toss arugula with remaining olive oil and parmesan cheese. Add a drizzle of balsamic glaze here too.
- Halve cherry tomatoes, dice grilled zucchini, shred corn off of the cob, and slice sirloin into strips.
- Layer the cut ingredients and top your salad with chimichurri sauce. Toss together before serving and ensure everything is bite sized to get it all in one forkful!
Notes
- Use a meat thermometer to check steak doneness precisely: 120°F for rare, 130°F for medium rare, 140°F for medium, 150°F for medium well, and 160°F+ for well done.
- Prepare extra chimichurri sauce for use with eggs, chicken, fish, or sandwiches throughout the week by storing it in a jar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 759 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 759kcal | 38% |
| Carbohydrates | 42g | 14% |
| Protein | 33g | 66% |
| Fat | 50g | 77% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 24g | 120% |
| Cholesterol | 89mg | 30% |
| Sodium | 307mg | 13% |
| Potassium | 856mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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