Chimichurri Steak and Vegetable Salad

Step 1

Preheat oven to 425

Step 2

Line a baking sheet with parchment paper

Step 3

Add the seasoned potatoes to the baking sheet and baking for 30 minutes, keeping an eye on it, once they are browned and fork tender, they'll be ready

Step 4

Also add the corn on the cob, making sure to saturate the husk with water prior to placing in the oven

Step 5

Combine all of the chimichurri dressing in a bowl or mason jar, shaking to combine, put it in the fridge

Step 6

Heat a fry pan or grill pan over medium/high heat with a light drizzle of oil

Step 7

Pat the sirloin dry with a paper towel and season generously with salt and pepper

Step 8

Put the steak on the grill pan and cook until desired doneness is reached, a digital thermometer can also be inserted while cooking to help achieve desired temperature

Step 9

Remove the steak from the heat and let it sit

Step 10

Add to the grill pan the thick slices of red onion to do a partial cook on them and get char marks, remove these to a paper towel to drain any oil off

Step 11

Remove the sheet pan from the oven if you haven't already, take the corn out of the oven - check to make sure it's steamed and cooked, if not it can go back in but it should be done by now

Step 12

Add the seasoned asparagus pieces to the sheet pan and return to the oven until fork tender, about 5-7 minutes

Step 13

Cut up the steak into bite size pieces

Step 14

Cut the corn off the cob (very carefully)

Step 15

In a large bowl add the arugula, potatoes, asparagus, corn, red onion, tomatoes and steak

Step 16

Toss it around with some spoonfuls of the chimichurri sauce and the lemon juice

Step 17

Serve