Description
This grilled steak salad with chimichurri dressing is fresh, filling, and full of summer flavor. Juicy grilled steak, sweet corn, cherry tomatoes, blue cheese, and a drizzle of vibrant chimichurri make this salad anything but boring. Cozy comfort meets crunchy veggies in every bite.
Ingredients
Scale
- 1 lb flank steak
- 2 tbsp olive oil
- 1 tbsp lime juice
- 2 tbsp soy sauce
- ½ tsp sesame oil
- 2 tsp garlic, minced
- 4–6 cups romaine lettuce, chopped
- 1–2 cups corn, grilled or canned
- 1–2 cups cherry tomatoes, halved
- 1 cup red onion, thinly sliced
- 1 cup blue cheese crumbles
- ½ cup parsley, chopped
- 3 garlic cloves, minced
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 1 tsp chili flakes
- Salt and pepper to taste
Instructions
- Marinate steak in olive oil, lime juice, soy sauce, sesame oil, and garlic for 30 minutes or up to 12 hours.
- Grill steak 3–5 minutes per side over medium-high heat for medium-rare. Let rest 10 minutes, then slice thin against the grain.
- In a large bowl, toss romaine, corn, cherry tomatoes, onion, and blue cheese.
- Top salad with sliced steak.
- Mix chimichurri ingredients in a bowl and drizzle over salad or serve on the side.
Notes
Make steak and chimichurri ahead to save time. Swap blue cheese for feta or skip for dairy-free. Perfect for cookouts or meal prep lunches.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 540
- Sugar: 5g
- Sodium: 590mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg