Steak Chimichurri with Burst Tomato Corn Salad
Prep time
Cook time
Total time
Serves: 2-4
  • Chimichurri Sauce
  • 2 Steaks
  • 3 Tbsp butter
  • 1 tsp minced garlic
  • 2 cups sliced potatoes, precooked
  • 2 cups cherry tomatoes
  • 2 cobs corn
  • 1 peach
  • Salt & pepper, to taste
  • Goat cheese or feta cheese crumbles (optional)
  1. Make chimichurri sauce and set aside.
  2. Prepare vegetables by cutting small potatoes into 1 inch sections and pre-cook.
  3. Cut corn from the cob.
  4. In a large skillet (a cast iron skillet works well) heat over medium heat and add butter. Once hot, add minced garlic and cook until fragrant or about 1 minute.
  5. Add in pre-cooked potatoes and saute until browned on all sides.
  6. Add in corn kernels and tomatoes.
  7. Continue cooking until tomatoes have just burst.
  8. Meanwhile, add salt and pepper to steaks and grill.
  9. Grill a peach.
  10. To assemble, place potato, corn and tomato mixture on a plate, topped with sliced steak, sliced grilled peaches and drizzle with chimichurri.
  11. Sprinkle with salt, pepper and cheese (optional).
  12. Enjoy!
Recipe by Simple Roots at