Combine all sauce ingredients (olive oil, red wine vinegar, cilantro, thyme, salt + pepper, balsamic glaze) in a mason jar and shake until combined.
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.
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 layer onto arugula.
Add sliced steak and chimichurri. Toss together before serving and enjoy!
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