Chimichurri Steak Salad With Grilled Vegetables Recipes
CHIMICHURRI STEAK SALAD WITH GRILLED VEGETABLES
This Chimichurri Steak Salad is hearty, fresh, and flavorful. It has juicy, tender flank steak over a bed of crunchy arugula and plenty of fresh summer vegetables that get charred up on the grill and drizzled with balsamic and a zesty chimichurri sauce
Provided by Courtney Paige
Categories dinner lunch Main Course Salad
Time 30m
Number Of Ingredients 14
Steps:
- 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!
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