After a long day juggling responsibilities, I often find myself craving something fresh, vibrant, and satisfying. That’s when I discovered the beautiful harmony of flavors in a Chimichurri Steak and Vegetable Salad. Picture this: tender, juicy steak drizzled with a zesty homemade chimichurri, mingling with crispy roasted potatoes, bright asparagus, and sweet corn. This dish is more than just a salad; it’s a culinary escape that transforms your dining experience into a vibrant summer barbecue, no matter the season.
Whether you’re looking for an impressive centerpiece for a family dinner or a quick weeknight meal that doesn’t skimp on taste, this hearty salad strikes the perfect balance between filling and refreshing. With every bite, you’ll be greeted by a burst of textures and flavors that dance on your palate, making it a go-to recipe that encourages you to relish the joy of homemade food over fast alternatives. Let’s dive into this simple yet delicious recipe that promises to elevate your dinner routine!
Why will you love this Chimichurri Steak and Vegetable Salad?
Flavor Harmony: This salad masterfully combines juicy steak and zesty chimichurri with the earthy taste of roasted vegetables.
Crowd-Pleasing Delight: Perfect for dinner parties or family meals, it satisfies everyone’s cravings.
Simplicity: Easy to prepare, this recipe requires minimal prep time but delivers maximum flavor.
Versatile Ingredients: Feel free to swap veggies or proteins based on what you have, making it adaptable to seasonal ingredients.
Texture Contrast: Enjoy the delightful crunch of crispy potatoes and fresh asparagus paired with tender steak slices.
Chimichurri Steak and Vegetable Salad Ingredients
For the Steak and Salad
- Top Sirloin Steak – A rich and flavorful protein; you can opt for flank steak if you prefer a slightly leaner cut.
- Mini Gold Potatoes (1 lb) – Their creaminess when roasted makes them the perfect hearty addition. Substitute with red potatoes for a similar taste.
- Asparagus (1 lb, trimmed) – Adds a lovely crunch and freshness; feel free to swap in green beans for variety.
- Corn on the Cob (2 pieces) – This ingredient provides sweetness and vibrant color; canned or frozen corn works if fresh isn’t available.
- Cherry Tomatoes (½ container, halved) – They bring juicy acidity to the mix; grape tomatoes can be used as a substitute.
- Red Onion (½, thick round slices) – Grilling mellows its sharp flavor; sweet onions can be a milder alternative.
- Arugula – Acts as a perfect peppery bed for your salad; spinach or mixed greens can also do the trick.
For the Chimichurri Sauce
- Lemon (1, halved) – Brightens the dish with its acidity; lime makes a great alternative.
- Parsley (1 cup, chopped) – Fresh herb adds a punch of flavor to the chimichurri; cilantro can deliver a different twist if desired.
- Cilantro (¼ cup, chopped) – Enhances the sauce; feel free to omit if you’re not a fan.
- Red Wine Vinegar (3 tbsp) – Essential for that tangy chimichurri flavor; white wine vinegar can also be used.
- Garlic Clove (1, minced) – Infuses the sauce with a fragrant flavor; adjust quantity to your taste preferences.
- Olive Oil (⅓ cup) – This binds the chimichurri; you can swap it for avocado oil if you wish.
- Salt (½ tsp) – Unifies the flavors; adjust to suit your palate.
- Red Pepper Flakes (¼ tsp) – Adds a touch of heat to the chimichurri; feel free to leave it out if you prefer mild flavors.
Experience the joy of a Chimichurri Steak and Vegetable Salad that turns a simple dinner into an extraordinary occasion!
How to Make Chimichurri Steak and Vegetable Salad
- Preheat your oven: Set your oven to 425°F (220°C) to create the perfect roasting environment for your veggies.
- Line a baking sheet: Use parchment paper to line a baking sheet, making cleanup easier and preventing sticking.
- Prepare the potatoes: Toss the mini gold potatoes in olive oil, salt, and pepper. Spread them on the baking sheet and bake for 30 minutes, until they are golden brown and fork-tender.
- Prep the corn: Wet the husks of the corn on the cob, then place them in the oven alongside the potatoes. This will keep them moist and flavorful while they roast.
- Make the chimichurri: In a bowl, combine all chimichurri ingredients: parsley, cilantro, red wine vinegar, minced garlic, olive oil, salt, and red pepper flakes. Mix well and chill in the fridge for at least 15 minutes to let the flavors meld.
- Heat the grill: Lightly oil a grill or frying pan and heat it over medium-high heat.
- Season the steak: Generously season the top sirloin steak with salt and pepper, ensuring every inch is covered.
- Grill the steak: Place the seasoned steak on the grill and cook until it reaches your desired doneness: about 4-5 minutes per side for medium-rare. Once finished, let it rest for a few minutes.
- Grill the onions: Slice the red onion into thick rounds and grill until charred, then set aside to drain excess oil.
- Check the corn: Check the corn for doneness; if it isn’t tender yet, return it to the oven. After about 5-7 minutes, add the seasoned asparagus to the sheet pan, baking until tender.
- Cut the steak and corn: Once cool enough to handle, cut the steak into bite-sized pieces and slice the corn off the cobs.
- Assemble the salad: In a large bowl, combine the arugula, roasted potatoes, corn, asparagus, grilled onions, cherry tomatoes, and steak.
- Drizzle and serve: Drizzle your homemade chimichurri sauce and fresh lemon juice over everything and toss gently to combine. Serve immediately and enjoy!
Optional: Top with crumbled feta for a creamy finish.
Exact quantities are listed in the recipe card below.
Chimichurri Steak Salad Variations
Feel free to personalize your dish with these delicious twists and swaps to make it uniquely yours!
- Vegetable Boost: Add roasted bell peppers or sliced cucumbers for extra crunch and vibrant color. They pair wonderfully with the zesty chimichurri!
- Protein Swap: Substitute steak with grilled chicken, shrimp, or tofu for a lighter option. Each protein brings a unique character to the salad!
- Herb Diversity: Experiment with different herbs; basil or mint can add a refreshing taste twist. Imagine the fragrance as you mix them in your chimichurri!
- Nutty Crunch: Toss in toasted walnuts or pecans for a delightful crunch and richness. The added texture complements the salad beautifully!
- Spicy Kick: If you crave heat, include sliced jalapeños or a dash of sriracha in the chimichurri. It’ll ignite your taste buds with every bite!
- Cheesy Addition: Crumble feta or goat cheese on top for a creamy finish that contrasts the fresh vegetables. It adds a wonderful burst of flavor!
- Grain Goodness: Make it heartier by adding cooked quinoa or farro. This not only enhances the nutritional value but also brings a delightful chewiness.
- Seasonal Freshness: Use seasonal vegetables like roasted zucchini or cherry radishes for an ever-changing salad experience. Let the seasons inspire your culinary creations!
Make Ahead Options
These Chimichurri Steak and Vegetable Salad components are great for meal prep, making your busy weeknights even smoother! You can roast the mini gold potatoes and prepare the chimichurri sauce up to 24 hours in advance. Just store the potatoes in an airtight container to maintain their deliciousness and refrigerate the chimichurri for maximum flavor infusion. If you want to prep the vegetables, wash and cut the asparagus, corn, and tomatoes a day ahead. When you’re ready to serve, simply grill the steak fresh for the best texture, then toss everything together with the chilled chimichurri. You’ll enjoy a vibrant, satisfying meal with minimal effort!
What to Serve with Chimichurri Steak and Vegetable Salad?
This vibrant salad deserves to be complemented with sides that enhance its colorful flavors and textures.
- Garlic Bread: Warm, crusty bread slathered in garlic butter provides a delicious contrast to the refreshing salad. It’s perfect for mopping up any chimichurri left on your plate.
- Quinoa Pilaf: Light and nutty, quinoa pilaf adds an extra layer of nutrition. It offers a delightful chewiness that pairs well with the tender steak and crisp vegetables.
- Grilled Vegetables: Charred seasonal veggies like bell peppers and zucchini complement the robust steak flavors, creating a harmonious medley on your plate. Their smoky profile enhances the overall zest.
- Roasted Sweet Potatoes: Their natural sweetness balances the tangy chimichurri, while their creamy texture brings a comforting touch to the meal. Add a pinch of cinnamon for an extra flavor boost.
- Cucumber Salad: A refreshing cucumber salad with a light vinaigrette cuts through the richness of the steak, providing a crisp contrast that brightens each bite.
- Red Wine: Enjoying a glass of bold red wine brings out the deep, savory notes of the steak while seamlessly enhancing the chimichurri’s herbal brightness. It’s a match made in culinary heaven!
Expert Tips for Chimichurri Steak Salad
- Chill the Chimichurri: Let the chimichurri sit in the fridge for at least 15 minutes to allow the flavors to meld beautifully before drizzling it on the salad.
- Dry the Steak: Make sure to pat the steak dry with a paper towel before seasoning. This helps achieve a perfect crust when grilling.
- Use a Thermometer: Check the doneness of your steak with a thermometer for accuracy: aim for 135°F for medium-rare and 145°F for medium.
- Don’t Crowd the Pan: When roasting the potatoes and asparagus, ensure they are spread out in a single layer for even cooking and crispiness.
- Experiment with Veggies: Feel free to add or substitute seasonal vegetables in your chimichurri steak salad. Zucchini or bell peppers can be great additions!
How to Store and Freeze Chimichurri Steak and Vegetable Salad
Fridge: Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the chimichurri sauce separate until you’re ready to serve to maintain freshness.
Freezer: This salad is best enjoyed fresh but you can freeze individual components (like the grilled steak and roasted potatoes) for up to 3 months. Seal in a freezer bag, removing as much air as possible.
Reheating: To reheat, thaw in the fridge overnight, then warm the steak and potatoes in a skillet over medium heat until heated through. Toss with fresh vegetables before serving.
Tip: While you can freeze components, the assembled chimichurri steak salad may not retain its texture well upon thawing, so it’s best to enjoy it fresh!
Chimichurri Steak and Vegetable Salad Recipe FAQs
How do I choose ripe ingredients for this salad?
Absolutely! For the best flavor, select mini gold potatoes that are firm and smooth without any dark spots. Opt for asparagus with bright green color and tight, closed tips. The corn should feel heavy for its size, and cherry tomatoes should be plump and firm. If you’re using red onions, look for ones that are firm and free from soft spots or discoloration.
How should I store leftovers of the Chimichurri Steak and Vegetable Salad?
Very simply! Place any leftover salad in an airtight container and refrigerate it. It will stay fresh for up to 2 days. To keep the ingredients from wilting, store the chimichurri sauce separately. This way, you’ll preserve the crunchiness of your veggies and the zestiness of the sauce!
Can I freeze components of the Chimichurri Steak and Vegetable Salad?
Yes, you can! For best results, freeze the grilled steak and roasted potatoes separately in freezer bags for up to 3 months. Ensure to squeeze out as much air as possible to prevent freezer burn. When ready to use, thaw overnight in the refrigerator before reheating. Toss them with fresh veggies for the best texture!
What should I do if my chimichurri sauce is too bitter?
If you find your chimichurri sauce has a bitter taste, it might be due to the garlic or the oil. Adjust it by adding a touch of honey or extra lemon juice. To balance the flavors, incorporate more chopped herbs like parsley and cilantro, and mix well. Taste it as you go until you find the right balance!
Are there any dietary considerations for this salad?
Absolutely! This chimichurri steak salad can be tailored to fit various dietary needs. If you’re accommodating allergies, make sure to discuss the use of garlic and certain herbs with your guests. For a gluten-free option, using corn and fresh vegetables is a safe bet, as they contain no gluten. If you’re looking for a vegetarian version, substituting steak with grilled tofu or portobello mushrooms works wonderfully without sacrificing heartiness!
Chimichurri Steak and Vegetable Salad for a Flavorful Dinner
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) to create the perfect roasting environment.
- Line a baking sheet with parchment paper for easy cleanup.
- Toss the mini gold potatoes in olive oil, salt, and pepper, then spread them on the baking sheet and bake for 30 minutes until golden brown and fork-tender.
- Wet the husks of the corn on the cob and place them in the oven alongside the potatoes.
- In a bowl, combine all chimichurri ingredients and mix well. Chill in the fridge for at least 15 minutes.
- Lightly oil a grill or frying pan and heat over medium-high heat.
- Season the top sirloin steak with salt and pepper.
- Grill the steak for about 4-5 minutes per side for medium-rare, then let it rest.
- Grill the onion slices until charred, then set aside to drain excess oil.
- Check the corn for tenderness; if not done, return it to the oven. Add seasoned asparagus to the sheet pan and bake until tender.
- Cut the steak into bite-sized pieces and slice the corn off the cob.
- In a large bowl, combine arugula, roasted potatoes, corn, asparagus, grilled onions, cherry tomatoes, and steak.
- Drizzle chimichurri sauce and fresh lemon juice over everything, and toss gently. Serve immediately.