Sam There’s something magical about summer grilling season, and when it comes to fresh, bold, and protein-packed flavor, my chimichurri steak and corn salad absolutely delivers. This isn’t just any steak salad—it’s the kind of recipe that instantly transports you to backyard BBQs and breezy patio dinners. Between the smoky grilled steak, the sweet char of summer corn, and that punchy, herby chimichurri sauce, this salad brings serious flavor with very little effort. I’ve been making variations of this grilled corn and steak combo for years, and this one is hands-down a favorite.
Whether you’re looking to impress guests with a colorful salad platter, fuel up with a high-protein meal, or simply try a vibrant twist on traditional grilled steak, this is the salad you want on your summer table. Packed with antioxidant-rich herbs, fresh vegetables, lean grilled steak, and healthy fats, it’s a balanced dish that never feels like a compromise. Chimichurri adds tangy brightness and depth while complementing the natural sweetness of grilled corn and the richness of steak. Best of all, it’s gluten-free, low in carbs, and fits beautifully into your weeknight dinner rotation or weekend cookout plans. This chimichurri steak and corn salad isn’t just a meal—it’s a summer moment on a plate.
Chimichurri Steak and Summer Corn Salad: A Sizzling, Fresh-Off-the-Grill Favorite
Ingredients
For the Steak & Salad:
- 1 lb ribeye flank, or sirloin steak
- 2 ears fresh corn husked
- 1 cup cherry tomatoes halved
- 4 cups arugula or mixed greens
- 1 avocado sliced (optional)
- Olive oil salt, and black pepper
For the Chimichurri Sauce:
- 1 cup fresh parsley finely chopped
- 3 tablespoons fresh oregano or 1 tbsp dried
- 2 cloves garlic minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon red pepper flakes adjust to taste
- Salt and black pepper to taste
Instructions
- Grill the Steak: Preheat grill to medium-high. Season steak with salt and pepper. Grill 4–5 minutes per side or until desired doneness. Let rest 5 minutes, then slice thinly.
- Grill the Corn: Place corn directly on grill. Cook, turning occasionally, until lightly charred (8–10 minutes). Let cool, then cut kernels off the cob.
- Make Chimichurri: In a bowl, whisk parsley, oregano, garlic, olive oil, red wine vinegar, lemon juice, and seasonings until well combined.
- Assemble Salad: In a large bowl or platter, layer arugula, corn kernels, tomatoes, avocado (if using), and grilled steak slices.
- Drizzle & Serve: Spoon chimichurri over everything and serve immediately.
Notes
Secret Tips for the Best Chimichurri Steak and Corn Salad
1. Use high-heat for flavor-packed grill marks: Whether you’re making a grilled steak salad with chimichurri or a bbq steak and corn dish, cranking your grill to high heat gives your flank steak those golden sear marks and locks in the juices. It also adds a smoky depth that balances beautifully with the tangy chimichurri sauce. 2. Rest your steak longer than you think: After grilling, don’t rush to slice the meat. Rest it for at least 10 minutes to preserve the juices and tenderness—especially important when working with lean cuts like flank or skirt steak in a low-carb steak salad. 3. Toss the greens with chimichurri first: Instead of only drizzling chimichurri over the top, lightly toss your greens in a spoonful of the sauce first. It boosts flavor in every bite and adds a herbaceous base that sets this healthy summer salad apart. 4. Char your corn for smoky sweetness: Grill corn directly over the flame until it develops a deep char—it’s key to making this steak and corn salad recipe pop. Soaking the ears in water beforehand helps keep them juicy on the grill. 5. Add acid at the end for brightness: If your fresh herb chimichurri sauce has been sitting for a while, stir in a quick splash of red wine vinegar or lemon juice before serving. It revives the flavors and keeps the salad tasting fresh. 6. Slice steak against the grain: Always slice your grilled steak thinly and against the grain to keep each bite tender—this simple trick transforms your gluten-free steak salad from chewy to melt-in-your-mouth. 7. Repurpose leftovers into wraps or bowls: This dish is a masterclass in meal prep with steak. Wrap the leftovers in flatbread or pile them onto quinoa bowls for easy lunches all week long.Recipe Overview
Difficulty Level: Easy
Course: Main Course / Salad
Cuisine: Argentine-Inspired / Summer Grill
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: ~30 minutes
Nutritional Snapshot (Per Serving)
Calories: ~420
Protein: 32g
Fat: 28g
Carbs: 14g
Fiber: 3g
Gluten-Free: Yes
This protein-rich salad offers lean iron from grilled steak and antioxidants from fresh herbs. Corn provides fiber and essential B vitamins. Chimichurri’s olive oil base adds heart-healthy fats according to Cleveland Clinic.
Budget Breakdown
Ribeye or sirloin steak (~1 lb): ~$9.00
Corn (2 ears): ~$1.00
Cherry tomatoes & arugula: ~$3.00
Fresh herbs & dressing ingredients: ~$2.50
Total Cost: ~$15.50
Cost Per Serving: ~$3.88
For tips on nutrient-dense meals that fit your budget, visit EatRight.org.
Behind the Recipe
When summer hits full swing and the grill beckons, my go-to is this chimichurri steak and corn salad. It’s the kind of dish that captures the essence of the season—sun-ripened produce, seared meat, and a herbaceous sauce that bursts with flavor. I love how it combines the boldness of grilled steak with the freshness of garden vegetables and zesty chimichurri.
Inspired by classic Argentine flavors and updated for casual weeknight dinners or special weekend get-togethers, this salad hits every note: sweet, smoky, juicy, herbaceous, and tangy. It’s become a staple in our summer rotation, perfect for grilling season, and a total crowd-pleaser when I need something both hearty and healthy. And it’s quick enough to whip up on busy weeknights while feeling like something you’d serve at a backyard dinner party.
Plus, it’s a great way to boost iron intake and sneak in more leafy greens without sacrificing flavor. Whether you’re feeding a family or hosting friends, this dish never fails to impress—and the leftovers (if there are any!) are incredible wrapped in flatbread or tucked into lunch bowls the next day.
Why You’ll Love This
- Flavor bomb: Bright chimichurri + smoky steak = incredible taste.
- Quick and easy: Ready in under 30 minutes, including prep.
- Nutrient-dense: Full of antioxidants, lean protein, and healthy fats.
- Low-carb, gluten-free, and macro-friendly.
- Great for meal prep or serving cold at picnics and BBQs.
Perfect For
- Summer BBQs
- Weeknight dinners
- High-protein meal preps
- Low-carb lunch ideas
- Outdoor grilling gatherings
Ingredients You’ll Need
For the Steak & Salad:
- 1 lb ribeye, flank, or sirloin steak
- 2 ears fresh corn, husked
- 1 cup cherry tomatoes, halved
- 4 cups arugula or mixed greens
- 1 avocado, sliced (optional)
- Olive oil, salt, and black pepper
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 3 tablespoons fresh oregano or 1 tbsp dried
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
Ingredient Highlights
- Steak: Choose lean cuts like sirloin for a high-protein meal that’s rich in iron. According to Healthline, lean red meat in moderation supports muscle function and nutrient absorption.
- Corn: Adds natural sweetness and fiber; grilling brings out its best flavor.
- Chimichurri: Full of heart-healthy olive oil, fresh herbs, and antioxidants.
- Arugula: A peppery green packed with vitamin K and folate.
- Tomatoes: Rich in lycopene, a powerful antioxidant.
How to Make It
- Grill the Steak: Preheat grill to medium-high. Season steak with salt and pepper. Grill 4–5 minutes per side or until desired doneness. Let rest 5 minutes, then slice thinly.
- Grill the Corn: Place corn directly on grill. Cook, turning occasionally, until lightly charred (8–10 minutes). Let cool, then cut kernels off the cob.
- Make Chimichurri: In a bowl, whisk parsley, oregano, garlic, olive oil, red wine vinegar, lemon juice, and seasonings until well combined.
- Assemble Salad: In a large bowl or platter, layer arugula, corn kernels, tomatoes, avocado (if using), and grilled steak slices.
- Drizzle & Serve: Spoon chimichurri over everything and serve immediately.
Pro Tips for Success
- Let the steak rest before slicing—this keeps it juicy.
- Make chimichurri ahead for even better flavor (stores well for 5 days).
- Add feta or grilled onions for extra punch.
- Swap corn for grilled zucchini or peppers if preferred.
- Double the chimichurri to use later on grilled chicken, fish, or veggies.
Easy Variations
- Make it a bowl: Add cooked quinoa or farro.
- Low-carb option: Skip corn or use grilled cauliflower.
- Dairy-free: No cheese needed—chimichurri shines on its own.
- Different protein: Try grilled chicken, shrimp, or tofu.
Storage & Reheat Tips
- Store: Keep components separate for best texture. Chimichurri in a sealed jar, salad in a container.
- Reheat: Warm steak gently in a skillet or microwave. Best served room temp or cold.
- Make-ahead: Grill steak and corn in advance. Assemble before serving.
Make It a Meal 🍽️
Pair this protein-packed salad with one of these great sides:
Tag-Based Additions:
Comfort Food Questions Answered (FAQs)
Flank steak and skirt steak are ideal—both cook quickly, slice thin, and stay juicy.
Yes! You can grill the steak and make the chimichurri up to 2 days in advance.
Soak corn in water for 10 minutes before grilling or keep the husks on for moisture retention.
Try lemon juice or apple cider vinegar for a similar tangy bite.
Absolutely. Skip the corn to reduce carbs and increase the avocado.
Chimichurri uses vinegar and has no cheese or nuts. It’s thinner and more herbaceous than pesto.
Roughly 4–5 minutes per side, depending on thickness. Use a thermometer—130–135°F is the target.
Definitely. Just keep the dressing separate and add avocado fresh when serving.
Yes, cooked steak can be frozen in airtight containers for up to 2 months. Thaw and slice cold for quick salad prep.
Stored in a sealed jar, chimichurri can last 5–7 days in the refrigerator.
According to Nutritionix, chimichurri is rich in antioxidants from parsley and healthy fats from olive oil, making it a nutritious topping for lean proteins.
Final Thoughts
This chimichurri steak and corn salad is the kind of recipe I make on repeat all summer long. It’s packed with bright flavors, hearty enough for a main dish, and easy to customize based on what’s fresh and in season. The contrast of juicy grilled steak, sweet charred corn, tangy chimichurri, and crisp greens is pure magic on a plate.
Whether you’re serving it fresh off the grill for guests or meal prepping it for lunches, this salad brings together everything I love about summer cooking—simple, vibrant, and absolutely delicious. Plus, with lean protein, fiber-rich veggies, and heart-healthy fats, it’s a feel-good option that doesn’t feel like a compromise.
Trust me—once you try this chimichurri steak and corn salad, it’ll become a regular part of your warm-weather rotation.
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A protein-packed grilled steak salad bursting with flavor from homemade chimichurri and sweet corn—summer on a plate!
