Chimichurri Steak Salad | Wolf Gourmet

I could not be happier with this Chimichurri Steak Salad. Talk about a summer dish! The salad component (arugula tossed with charred corn, cotija cheese, and chimichurri) is so good you could almost eat it solo, but let’s be real – salad is better with the works, so on goes the steak.

Chimichurri Steak Salad | Wolf Gourmet

As for the steak itself, I admit that I am not a grill master. I absolutely love cooking, but I’ve never been trained in cooking meat. So when my friends at Wolf Gourmet asked me to create a recipe using their countertop oven, I knew immediately that I wanted to make something with beef.

Chimichurri Steak Salad | Wolf Gourmet

This oven does everything a standard oven does, and then some. It broils, roasts, toasts, bakes, and even proofs. There aren’t twelve buttons to press, either. You simply select your function, temperature, and time, and the oven does the rest.

Chimichurri Steak Salad | Wolf Gourmet

Not being a meat master, I took full advantage of the oven’s integrated temperature probe. After searing my strip steak, I inserted the temperature probe and placed the steak in the oven.

Chimichurri Steak Salad | Wolf Gourmet

I had no worries about when my steak would be ready; I simply set the probe to alert me when it reached the desired internal temperature, leaving me with a perfectly cooked steak.

Wolf Gourmet Countertop Oven | Broma Bakery

Next up, I’m totally going to use this oven to proof bread. And then to make Texas Toast. And then to bake Mac and Cheese. The possibilities are endless.

And as for the salad, Alex and I ate it in one night between the two of us. I’d call it a huge success 🙂

Chimichurri Steak Salad | Wolf Gourmet
Chimichurri Steak Salad | Wolf Gourmet
Chimichurri Steak Salad
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Servings
6 servings
Servings
6 servings
Chimichurri Steak Salad | Wolf Gourmet
Chimichurri Steak Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
6 servings
Servings
6 servings
Ingredients
For the steak
  • 1 1/2 pounds strip steak at least 1.5 inch thickness
  • salt and pepper to taste
  • 2 sprigs fresh oregano
  • 2 tbsp salted butter
For the chimichurri sauce
  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 2 tbsp fresh oregano
  • 4 cloves garlic
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp red pepper flakes
  • 1 tsp honey
For the salad
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 6 cups baby arugula
  • 1/4 - 1/3 cup cotija cheese
  • 2 ears charred corn charred on grill or griddle
  • pinch salt
Instructions
For the steak
  • Preheat oven to 425°F. Grease a roasting rack and set a tray beneath it. Season steak with salt and pepper on both sides.
  • Preheat a large cast iron skillet over high heat. Add in butter and fresh oregano, melting the butter completely. Carefully place steak in pan and cook for 1 minute on each side, creating a nice, even char. Sear steak around the edges, as well, to seal in all the juices and flavor.
  • Place seared steak onto roasting rack, then insert internal temperature probe horizontally into the steak. Cook in oven until internal temperature reaches 135° for medium rare, 140° for medium, or 145° for medium well.
  • Remove steak from oven and allow to sit for at least 15 minutes before slicing and serving.
For the salad
  • In a blender, pulse all chimichurri ingredients until just blended. Set aside 2 tablespoons of sauce and toss with additional red wine vinegar and oil, creating a dressing for the salad.
  • Toss dressing with arugula and half of the cotija and corn, then layer sliced steak over salad. Top with remaining cotija, corn, and the chimichurri sauce.

Sarah Fennel Broma Bakery

 

Guest author Sarah Fennel: It all began in 2010 when one homesick-for-mom’s-cookies college student decided to blend her love of photography with her insatiable sweet tooth. What started off as a way to document my mom’s recipes quickly became Broma Bakery. Since 2010, I’ve inhabited 8 different kitchens, kicking off in NYC, pit-stopping in my hometown, landing myself in various not-so-classy student apartments in Ann Arbor, MI, living in my dream loft, and most recently moving to Detroit. Within that time, I transferred colleges and subsequently graduated (NYU-University of Michigan), worked as a marketing manager for a restaurant group, found the love of my life, went from despising yoga with a burning passion to being a huge fan (Namaste), got some cool publicity on my little blog, and ate a ton of sugar. I’m currently working full time on Broma Bakery in my tiny kitchen.

Follow Broma Bakery on Twitter and Instagram.

2 comments on “Broma Bakery’s Chimichurri Steak Salad”

  1. Linda

    Try this one and let me know what you think

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