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Grilled Chimichurri Steak Salad with Crispy Onions and Jalapeños

Yield: 4 servings | Prep Time: 30 minutes


For the Grill:

  • 12 ounces beef flank steak, trimmed

  • 2 bell peppers stems and seeds removed

  • 2 corn cobs, husks removed

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

For the Chimichurri Sauce:

  • 1 cup Italian parsley leaves

  • 1 cup fresh cilantro leaves

  • ¼ cup fresh lime juice

  • 2 tablespoons white wine vinegar

  • 2 tablespoon olive oil

  • 1 tablespoon water

  • 4 garlic cloves, grated

  • ½ teaspoon kosher salt

  • ¼ teaspoon crushed red pepper flakes

For the Chimichurri Sauce:

  • 4 cups baby arugula

  • ¼ cup crumbled bleu cheese

  • Fresh Gourmet® Crispy Onions and Jalapeños


Preheat grill over medium high heat and prepare items for the grill.

Season the meat, bell peppers and corn with olive oil, salt and pepper. Grill covered for 15 to 20 minutes or until meat reaches desired doneness and peppers and corn have a nice char. Remove the corn from the cob, slice the bell peppers and allow the meat to rest for 5 minutes.

Prepare chimichurri sauce by pulsing parsley, cilantro, lime juice, vinegar, olive oil, water, minced garlic, salt and red pepper flakes in a small blender or food processor until smooth, but slightly chunky.

In a large bowl combine arugula, grilled bell peppers, corn and bleu cheese.

Thinly slice meat across the grain and place on top of the vegetables. Spoon the chimichurri over the meat and vegetables and top with Fresh Gourmet® Crispy Onions and Jalapeños.


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