Description
This vibrant and filling salad features tender pan-seared top sirloin nestled alongside roasted gold potatoes, charred corn, and fresh vegetables. Dressed with a zesty, herb-packed chimichurri sauce made from fresh parsley, cilantro, and garlic, this dish offers the perfect balance of savory protein and bright, acidic flavors. It is an ideal, versatile meal perfect for busy weeknights or healthy meal prep, bringing a refreshing steakhouse experience right to your home table.
Ingredients
1 lb Top Sirloin Steak
1 lb Mini Gold Potatoes
1 lb Asparagus, trimmed
2 Corn on the cob
1/2 container Cherry Tomatoes, halved
1 Red Onion, sliced into thick rounds
4 cups Arugula
1 Lemon, juiced
1 cup Fresh Parsley, packed
1/4 cup Fresh Cilantro
3 tbsp Apple cider vinegar
1 clove Garlic, minced
1/3 cup Extra virgin olive oil
1/2 tsp Salt
1/4 tsp Red pepper flakes
Instructions
Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet.
Toss potatoes with olive oil, salt, and pepper; roast for 30 minutes until golden.
Grill or sear the seasoned steak in a hot pan to your desired level of doneness, then let it rest.
In the same pan or a grill pan, char the corn, asparagus, and red onion until tender-crisp.
Whisk together parsley, cilantro, garlic, lemon juice, cider vinegar, olive oil, salt, and red pepper flakes to create the chimichurri.
Assemble the salad by laying down a bed of arugula, topping with roasted potatoes, charred vegetables, tomatoes, and sliced steak.
Drizzle the prepared chimichurri dressing generously over the top and serve immediately.
Notes
Ensure the steak rests for at least 10 minutes before slicing to keep it juicy. Use apple cider vinegar as a strictly non-alcoholic substitute for red wine vinegar. You can swap arugula for baby spinach or mixed greens based on preference.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Roasting and Searing
- Cuisine: American/South American Fusion