Chimichurri steak and potato salad: Change up your salad game this summer! With lean grilled flank steak, grilled potatoes and corn, fresh string beans, and a KILLER chimichurri sauce you absolutely cannot go wrong with this meal!

Chimichurri Steak and Potato Salad

When it comes to food that contains cilantro, you can pretty much bet that I’m all about it.  This is evidenced by the ever-growing size of my Tex-Mex category.

I love love love cilantro!  Why, however, it’s taken me so long to make a chimichurri dressing is completely beyond me.

Because this dressing! Oh my! I could drink this dressing!  (Haven’t I said this before?)

This chimichurri steak and potato salad itself is a cinch to pull together, especially since it takes less than 10 minutes to grill flank steak, but the dressing is really what makes it pretty darn spectacular.  Throw in some grilled potatoes and sweet summer corn, my new favorite way to prepare my favorite carbs, along with a handful of fresh string beans, and dinner is done in under 30 minutes.

Chimichurri Steak and Potato Salad

This salad hits on all of the important food groups – veggies, carbs, protein, and healthy fats – so you simply cannot go wrong here. And any leftovers you may have make for excellent repeat meals.

Leftovers of the chimichurri sauce can be used up on basically anything: grilled, sauteed, or roast chicken, salmon, tacos, or even as a dip for quesadillas!

This is my kind of summer meal!

Chimichurri Steak and Potato Salad

  • Prep Time: 15min
  • Cook Time: 10min
  • Yield: 4 main dish servings

Ingredients

For the salad:
2 heads romaine lettuce, chopped
1 lb baby red or white potatoes, halved
1 ½ lbs flank steak
2 ears corn, husks removed
Canola oil
Kosher salt and freshly ground black pepper
2 cups fresh string beans, ends trimmed
2 scallions, white and green parts, chopped

For the chimichurri dressing:
1 tbsp ground cumin
1 whole bunch of fresh cilantro leaves, rinsed well and patted dry
2 tbsp red wine vinegar
½ tsp table salt
Pinch of crushed red pepper
3 tbsp plain, non-fat Greek yogurt
2-4 tbsp extra-virgin olive oil

Instructions

  • 01

    Allow the steak to rest for at room temperature for 10-15 minutes.Pat the steak dry and sprinkle both sides generously with salt and pepper.

  • 02

    Preheat grill to high.  Brush the grill grates with some canola oil and grill the steak for about 10 minutes, flipping after 5 minutes.  Transfer to a platter and tent with foil while the steak rests for 5 minutes.  Slice on the bias.

  • 03

    Toss the potatoes with 1 tablespoon of canola oil, 1 teaspoon of salt and ½ teaspoon pepper in a large bowl until well-coated. Place the potatoes on the grill in a single layer and grill for about 8-10 minutes, flipping them over halfway through and cooking until nicely browned on both sides.

  • 04

    Grill the corn at the same time as the potatoes and steak.  Simply add the naked corn ears to the grill and turn every few minutes.  Grill for about 10 minutes, until slightly charred in spotty patches all over the corn.  Allow the corn to cool for 5 minutes before standing the ears on the flat-ish end and cutting the kernels off the cobs with a sharp chef’s knife.

  • 05

    While the steak, potatoes, and corn grill, prepare the dressing. Add all of the ingredients through the yogurt to the food processor and process until well-blended.  With the machine running, pour half of the olive oil slowly through the feed tube and process for just a few seconds.  Add extra oil if the dressing needs thinning.

  • 06

    Scatter the lettuce over a large serving bowl or platter and top with the steak, potatoes, corn, string beans, scallions, and then drizzle the dressing over the top.  Serve when the steak and potatoes are still warm.

adapted from Perry’s Plate

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