Chimichurri Steak Salad with Grilled Vegetables

Grilled flank steak with chimichurri on top of a bed of grilled vegetables being tossed in a blue bowl.

5 from 6 votes

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

Prep Time15

Cook Time15

Total Time30

Course: dinner, lunch, Main Course, Salad

Cuisine: Argentinian

Servings:

Calories: 759kcal

Author: Courtney Paige

Equipment

Grill
silicon brush
Chef's Knife
Cutting Board
Salad bowl
Tongs
Mason jar

Ingredients

For the salad

4 cups arugula (1 package)
2 beef sirloin steaks (~6oz each)
4 ears corn on the cob
2 zucchini squash
10 oz cherry tomatoes (1 carton)
½ cup shredded parmesan
¼ cup olive oil divided
¼ cup balsamic glaze

For the chimichurri sauce

⅓ cup olive oil
3 tbsp red wine vinegar
½ cup fresh cilantro finely diced
2 tbsp fresh thyme leaves
1 tbsp balsamic glaze
salt & 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 on your steak to determine doneness.

120°F rare
130°F medium rare
140°F medium
150°F medium well
160°F+ well done

Double the chimichurri sauce recipe and store in a jar to enjoy with eggs, chicken, fish, or on a sandwich throughout the week!

Nutrition