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Grilled Chimichurri Steak Salad with Roasted Vegetables

Grilled Beef and Vegetable Salad with Green Herb Dressing

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 lb Beef flank steak Trimmed of excess fat
  • 5 oz Arugula Washed and dried
  • 1 bunch Asparagus spears Ends trimmed
  • 2 ears Corn on the cob Husks removed
  • 1 pint Cherry tomatoes Halved
  • 1 lb Baby potatoes Halved
  • 0.5 cup Red onion Thinly sliced
  • 1 cup Fresh parsley Finely chopped
  • 0.5 cup Fresh cilantro Finely chopped
  • 3 cloves Garlic Minced
  • 0.5 cup Olive oil Extra virgin
  • 3 tbsp Red wine vinegar For the dressing

Instructions
 

  • Preheat the grill to medium-high heat. Toss the baby potatoes with a little olive oil and roast at 400F in the oven until tender, about 20 minutes.
  • Prepare the green herb sauce by whisking together the parsley, cilantro, minced garlic, olive oil, and red wine vinegar in a small bowl. Set aside.
  • Grill the beef flank steak for 5 to 7 minutes per side until it reaches your desired doneness. Let it rest for 10 minutes before slicing against the grain.
  • Grill the asparagus and corn until lightly charred. Slice the kernels off the cob and cut the asparagus into bite-sized pieces.
  • Assemble the dish by laying down a bed of arugula, topping it with the roasted potatoes, grilled vegetables, cherry tomatoes, sliced red onion, and the sliced beef. Drizzle generously with the prepared herb sauce.