- Main
- Salad
- Beef
- Latin American
- Grill
Ingredients
For the chimichurri vinaigrette
- 1 cup
flat-leaf parsley leaves, packed, finely chopped
- 2 tbsp
fresh oregano leaves, finely chopped (or 2 tsp dried)
- 2 cloves
garlic, minced
- 1/2 tsp
red pepper flakes
- 1/3 cup
red wine vinegar
- 2/3 cup
extra-virgin olive oil
- 3/4 tsp
kosher salt
- 1/4 tsp
black pepper, freshly ground
For the salad
- 1 1/2 lb
top sirloin steak, about 1 1/4 inches thick
kosher salt and black pepper, to taste
- 1 tbsp
neutral oil, such as canola
- 3
ears corn, husked
- 5 oz
baby arugula
- 1 pint
cherry tomatoes, halved
- 1/2
small red onion, very thinly sliced
- Dairy-free
- Gluten-free
Not checked: ears corn.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Pat the steak dry, rub it all over with the neutral oil, and season generously on both sides with salt and pepper. Leave it on the counter while you make the vinaigrette and heat the grill.
20 min, hands-off
- 1 1/2 lb top sirloin steak, about 1 1/4 inches thick
- kosher salt and black pepper
- 1 tbsp neutral oil, such as canola
- Step 2
Make the vinaigrette: in a medium bowl, stir together the parsley, oregano, garlic, red pepper flakes, vinegar, olive oil, salt and pepper. Set aside to let the flavors come together; whisk again before using.
5 min
- 1 cup flat-leaf parsley leaves
- 2 tbsp fresh oregano leaves
- 2 cloves garlic
- 1/2 tsp red pepper flakes
- 1/3 cup red wine vinegar
- 2/3 cup extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- Step 3
Heat the grill to high, about 450–500°F, and scrape the grates clean. Put the corn on first and grill, turning every 2 minutes, until charred in spots all around, 8 to 10 minutes. Move it to a cutting board.
10 min · 475°F
- 3 ears corn
- Step 4
Grill the steak over high heat, undisturbed, until well browned, 4 to 5 minutes. Flip and grill 4 to 5 minutes more for medium-rare (125–130°F in the center). Move to a cutting board and let it rest 10 minutes.
10 min
- 1 1/2 lb top sirloin steak, about 1 1/4 inches thick
- Step 5
While the steak rests, stand each ear of corn in a wide bowl and cut the kernels off with a knife. Add the arugula, cherry tomatoes and red onion to a large platter or serving bowl, scatter the warm corn over the top, and toss with about half the vinaigrette.
10 min
- 3 ears corn
- 5 oz baby arugula
- 1 pint cherry tomatoes
- 1/2 small red onion
- Step 6
Slice the steak thinly against the grain, lay the slices over the salad, sprinkle with a little salt, and spoon the rest of the vinaigrette over the meat. Serve right away.
5 min
- 1 1/2 lb top sirloin steak, about 1 1/4 inches thick
- kosher salt and black pepper
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026