Ingredients
Method
- 30 minutes prior to making your salad, remove your steak from the refrigerator, pat dry, and season liberally with salt and pepper on both sides. If you're making the pickled red onions at home, follow our quick pickled red onions recipe.
- To a blender or food processor, add the parsley, garlic, oregano, red pepper flakes, salt, red wine vinegar, lemon juice, olive oil, and Dijon and blend until smooth. Set aside for the flavors to meld.
- While the dressing sits, add the steak and corn to a grill over medium-high heat (400˚F - 450˚F). Grill the steak for 4-6 minutes on each side, until the internal temperature reaches 128-130˚F. Grill the corn for about 10 minutes, turning every few minutes.
- Remove the steak from the grill and cover with aluminum foil to let it rest for 10 minutes. Slice the steak thinly against the grain. Cut the corn kernels off the cob once they're cool enough to handle.
- To a large plate or serving bowl, add the arugula, steak, corn, avocado, tomatoes, sweety drop peppers, feta cheese, and pickled red onion.
- Drizzle chimichurri dressing over the salad, toss, and enjoy!
Notes
Letting the chimichurri sit after blending allows the garlic to mellow and infuses the oil and vinegar, and allows the oregano and red pepper flakes to rehydrate and soften.
Using a high-quality extra virgin olive oil will really improve the flavor of your dressing.
If you want to make this salad vegetarian, replace the steak with tofu or white beans or simply leave out the steak.
Storage: If you're planning on making this in advance, prepare the dressing then refrigerate it to use later. It will keep in the fridge for 3-5 days. We'd also recommend grilling the steak and corn and refrigerating those. When you're ready to serve, cut up your avocado, pickled red onions, and tomatoes, assemble your salad, and enjoy.