Could there be a more glorious odd couple than steak and salad? They’re totally that pair that you see walking hand in hand on a sunny day, laughably happy with one another.
And you’re like wait, but he’s a body builder and 6’5″ with a muscle tank, and she’s a pocket-sized hippie with a burlap backpack that says free love. He likes early mornings and grilled chicken and she eats raw vegan and has a penchant for Steinbeck. But on they go, snuggling up and kissing and whispering sweet nothings in each others’ ears, because they don’t care what the world thinks; they’re in love.
I could not be happier with this Chimichurri Steak Salad. Talk about a summer dish! The salad component (arugula tossed with charred corn, cotija cheese, and chimichurri) is so good you could almost eat it solo, but let’s be real – salad is better with the works, so on goes the steak.
As for the steak itself, I admit that I am not a grill master. I absolutely love cooking, but I’ve never been trained in cooking meat. So when my friends at Wolf Gourmet asked me to create a recipe using their Countertop Oven, I knew immediately that I wanted to make something with beef. This oven does everything a standard oven does, and then some. It broils, roasts, toasts, bakes, and even proofs. There aren’t twelve buttons to press, either. You simply select your function, temperature, and time, and the oven does the rest.
Not being a meat master, I took full advantage of the oven’s integrated temperature probe. After searing my strip steak, I inserted the temperature probe and placed the steak in the oven. I had no worries about when my steak would be ready; I simply set the probe to alert me when it reached the desired internal temperature, leaving me with a perfectly cooked steak.
How to make chimichurri steak salad
This chimichurri steak salad is a total crowd pleaser, but it’s secretly so easy to make. Here are the basic steps for making this steak salad:
Cook the steak — Before you bake the steak, you first need to sear it in a cast iron skillet. This not only gives it a lovely, slightly charred flavor, but it also seals in all the juices while it’s in the oven. Once the steak is out of the oven, let it rest for 15 minutes before slicing and serving it. This gives the juices time to redistribute throughout the meat and makes for a better bite of steak.
Blend up the chimichurri sauce — To make homemade chimichurri sauce, you just have to chuck all the ingredients into a high-powered blender or food processor. The chimichurri sauce in this steak salad recipe is a mixture of fresh parsley, oregano, and cilantro, garlic, olive oil, red wine vinegar, and a few other dried spices. It comes together in under 5 minutes and is packed with flavor!
Make the salad dressing — The salad dressing is just a few tablespoons of the chimichurri sauce mixed with extra olive oil and red wine vinegar. It’s so simple, but SO good.
Assemble the salad — Slice the steak against the grain, then lay over the bed of arugula, corn, and cheese. Drizzle the rest of the chimichurri sauce on top and dig in!
How to store leftover chimichurri steak salad
Personally, I wouldn’t try saving the leftover salad greens if they’ve already been tossed in the dressing since they’ll go soggy in the fridge. Everything else can be separated into individual containers and enjoyed at a later date. If you have leftover steak, cut it into smaller cubes and enjoy it cold on top of this steak salad. (It’s hard to reheat steak without making it super tough, so I just eat leftovers cold!). The chimichurri sauce will stay fresh for up to a week in the fridge and is amazing on chicken and fish as well.
Next up, I’m totally going to use this oven to proof bread. And then to make Texas Toast. And then to bake Mac and Cheese. The possibilities are endless.
And as for the salad, Alex and I ate it in one night between the two of us. I’d call it a huge success 🙂Print
Chimichurri Steak Salad
- Yield: 6 servings 1x
for the steak
- 1 1/2 pounds strip steak (at least a 1.5 inch thickness)
- salt and pepper, to taste
- 2 sprigs fresh oregano
- 2 tablespoons salted butter
for the chimichurri sauce
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 2 tablespoons fresh oregano
- 4 cloves garlic
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 1 teaspoon honey
for the salad
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 6 cups baby arugula
- 1/4–1/3 cup cotija cheese
- 2 ears charred corn (charred on grill or griddle)
- pinch salt
for the steak
- Preheat oven to 425°F. Grease a roasting rack and set a tray beneath it. Season steak with salt and pepper on both sides.
- Preheat a large caste iron skillet over high heat. Add in butter and fresh oregano, melting the butter completely. Carefully place steak in pan and cook for 1 minute on each side, creating a nice, even char. Sear steak around the edges, as well, to seal in all the juices and flavor.
- Place seared steak onto roasting rack, then insert internal temperature probe horizontally into the steak. Cook in oven until internal temperature reaches 135° for medium rare, 140° for medium, or 145° for medium well.
- Remove steak from oven and allow to sit for at least 15 minutes before slicing and serving.
for the salad
- In a blender, pulse all chimichurri ingredients until just blended. Set aside 2 tablespoons of sauce and toss with additional red wine vinegar and oil, creating a dressing for the salad.
- Toss dressing with arugula and half of the cotija and corn, then layer sliced steak over salad. Top with remaining cotija, corn, and the chimichurri sauce.
More salad recipes from Broma Bakery:
This post is in partnership with Wolf Gourmet. All text and opinions are 100% my own. Thank you for supporting the brands that help make Broma Bakery possible!