Grilled Steak Salad with Chimichurri

Finely chop the jalapeño, garlic, and fresh parsley.

In a mixing bowl, combine the chopped jalapeño, garlic, and parsley.

Add the lemon olive oil, apple cider vinegar, dried oregano, and regular olive oil to the bowl.

Stir the marinade ingredients together until well combined.

Brush the marinade onto the corn on the cob and the steaks, ensuring they are well-coated.

Preheat a grill to medium-high heat.

Place the marinated steaks and corn on the hot grill.

Grill the steak to your desired doneness and the corn until it's lightly charred, turning occasionally.

Remove the steak and corn from the grill. Let the steak rest for 5-10 minutes before slicing.

While the steak rests, cut the grilled corn kernels off the cob.

In a large bowl, prepare your salad base with mixed greens, cherry tomatoes, and cucumber. Add the grilled corn kernels.

Slice the rested steak against the grain.

Top the salad with the sliced steak.

Drizzle with avocado dressing and serve immediately.