Chimichurri Steak and Summer Corn Salad: A Sizzling, Fresh-Off-the-Grill Favorite
Samantha
This chimichurri steak and corn salad brings smoky grilled steak, sweet charred corn, crisp greens, and a punchy herb chimichurri together in one unforgettable bowl. It's a protein-packed, gluten-free summer dish perfect for backyard barbecues, weeknight dinners, or meal prep lunches.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dinner, Main Course, Salad
Cuisine Argentine-Inspired, Summer Grill
Servings 4 servings
Calories 420 kcal
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
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.
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.Keyword bbq steak and corn dish, chimichurri steak and corn salad, flank steak salad, fresh herb chimichurri sauce, gluten free steak salad, grilled steak salad with chimichurri, healthy summer salad, low carb steak salad, steak and corn salad recipe, summer grilled salad
