Grilled Steak Salad with Chimichurri

Name: Grilled Steak Salad with Chimichurri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 jalapeño, finely chopped; 2 cloves garlic, chopped; 1 cup fresh parsley, chopped; 1/4 cup lemon olive oil; 1 tbsp apple cider vinegar; 1 tsp dried oregano; 1/4 cup olive oil; 2 (8 oz) strip steaks; 1 ear corn on the cob; 5 oz mixed salad greens; 1/2 cup cherry tomatoes, halved; 1/2 cup cucumber, sliced; 1/4 cup avocado dressing

This grilled steak salad combines charred strip steaks and corn with a bright, herbaceous chimichurri marinade, creating a hearty main-course salad that's equally impressive for weeknight dinners and entertaining.

🌍American 🏷️Steak salad 🏷️Grilled steak 🏷️Chimichurri 🏷️Corn salad Summer salad

🏷️

🏷️Grilling

-0:00

tinekeyoungeronTikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

1 jalapeño, finely chopped
2 cloves garlic, chopped
1 cup fresh parsley, chopped
1/4 cup lemon olive oil
1 tbsp apple cider vinegar
1 tsp dried oregano
1/4 cup olive oil
2 (8 oz) strip steaks
1 ear corn on the cob
5 oz mixed salad greens
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, sliced
1/4 cup avocado dressing

13 Ingredients

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Instructions

1
Finely chop the jalapeño, garlic, and fresh parsley.
2
In a mixing bowl, combine the chopped jalapeño, garlic, and parsley.
3
Add the lemon olive oil, apple cider vinegar, dried oregano, and regular olive oil to the bowl.
4
Stir the marinade ingredients together until well combined.
5
Brush the marinade onto the corn on the cob and the steaks, ensuring they are well-coated.
6
Preheat a grill to medium-high heat.
7
Place the marinated steaks and corn on the hot grill.
8
Grill the steak to your desired doneness and the corn until it's lightly charred, turning occasionally.
9
Remove the steak and corn from the grill. Let the steak rest for 5-10 minutes before slicing.
10
While the steak rests, cut the grilled corn kernels off the cob.
11
In a large bowl, prepare your salad base with mixed greens, cherry tomatoes, and cucumber. Add the grilled corn kernels.
12
Slice the rested steak against the grain.
13
Top the salad with the sliced steak.
14
Drizzle with avocado dressing and serve immediately.

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Tips & Notes

Pro tips

Pat steaks dry before grilling and season generously with salt and pepper 40 minutes ahead to ensure a flavorful crust.
Don't skip the marinade on the corn—brush it multiple times while grilling to build char and flavor.
Let grilled steak rest for at least 5 minutes after coming off heat; this keeps juices in the meat and ensures tenderness.
Assemble the salad just before serving so the greens stay crisp and the warm steak doesn't wilt them too much.

Substitutions

Fresh parsley → cilantro or basil (shifts flavor profile; use same amount)
Lemon olive oil → equal parts olive oil + fresh lemon juice (more acidic, slightly less mellow)
Apple cider vinegar → red wine vinegar or lime juice (maintains acidity; lime adds brightness)
Strip steaks → ribeye, sirloin, or flank steak (adjust grill time for thickness)

Storage & make-ahead

Store leftover salad (without dressing) and sliced steak separately in airtight containers for up to 3 days; rewarm steak gently in a skillet or oven at 325°F for 5–7 minutes.