Ingredients
For the Chimichurri Dressing:
- 1 cup packed flat-leaf parsley
- 4 cloves garlic
- 2 tablespoons dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ⅓ cup red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- ½ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
For the Salad:
- 8 oz flank steak
- Salt and pepper to taste
- 5 oz baby arugula (1 container)
- 3-4 ears of corn
- 1 large or 1 small avocado, sliced or diced
- 8 oz cherry tomatoes, halved
- 2 oz sweety drop peppers (optional)
- ½ cup crumbled feta cheese
- ½ cup pickled red onion
Instructions
- Prepare the Steak: Thirty minutes before cooking, remove the flank steak from the refrigerator and pat it dry with paper towels. Season generously with salt and pepper on both sides to enhance the flavor while it comes to room temperature.
- Make the Chimichurri Dressing: In a blender or food processor, combine parsley, garlic, dried oregano, red pepper flakes, kosher salt, red wine vinegar, lemon juice, extra virgin olive oil, and Dijon mustard. Blend until smooth to create a vibrant, herbaceous dressing. Set it aside to allow the flavors to meld.
- Grill the Steak and Corn: Preheat your grill to medium-high heat, approximately 400˚F to 450˚F. Place the seasoned flank steak and ears of corn on the grill. Cook the steak for 4 to 6 minutes per side, aiming for an internal temperature of 128-130˚F for medium-rare doneness. Grill the corn for about 10 minutes, turning every few minutes to achieve even charring.
- Rest and Slice the Steak: Remove the steak from the grill and cover loosely with aluminum foil. Let it rest for 10 minutes to redistribute the juices for a tender finish. Once cooled slightly, slice the steak thinly against the grain to maximize tenderness.
- Prepare the Salad Components: When the corn is cool enough to handle, cut kernels off the cob. On a large plate or in a serving bowl, arrange the baby arugula, sliced steak, corn kernels, sliced avocado, halved cherry tomatoes, optional sweety drop peppers, crumbled feta cheese, and pickled red onion.
- Toss and Serve: Drizzle the chimichurri dressing over the assembled salad. Toss gently to combine all ingredients and evenly coat with the dressing. Serve immediately and enjoy this fresh, flavorful salad!
Notes
- For pickled red onions, use a quick pickling recipe to prepare in advance or buy pre-pickled onions to save time.
- To check steak doneness without a thermometer, use the finger test method but a thermometer is recommended.
- Sweety drop peppers add a mild sweetness and crunch but can be omitted if unavailable.
- This salad can be served warm or at room temperature depending on preference.
- Leftover chimichurri dressing can be stored in the refrigerator for up to 5 days.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Argentinian
- Diet: Low Fat
