Chimichurri Steak Bites with Grilled Corn Salad

Looking to elevate your next backyard cookout or weeknight dinner? These Chimichurri Steak Bites with Grilled Corn Salad are the perfect blend of bold flavors and fresh ingredients. The juicy, charred steak cubes are coated in a zesty chimichurri sauce, while the sweet and smoky corn salad adds the perfect summery contrast. This dish is as impressive as it is easy to prepare—perfect for entertaining or treating yourself to something special.

Why You’ll Love This Dish

• Quick cooking time
  
• Flavor-packed chimichurri sauce
  
• Perfect balance of savory and sweet
  
• Naturally gluten-free
  
• Great for meal prep or gatherings
  

Let’s break it down step by step!

Ingredients

For the Steak Bites:

• 1.5 lbs sirloin or flank steak, cut into 1-inch cubes
  
• Salt and freshly cracked pepper
  
• 1 tbsp olive oil (for searing)
  

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
  
• 1/4 cup fresh cilantro (optional)
  
• 4 cloves garlic, minced
  
• 1/3 cup red wine vinegar
  
• 1/2 cup olive oil
  
• 1 tsp red pepper flakes
  
• Salt and black pepper to taste
  

For the Grilled Corn Salad:

• 3 ears of corn, husked
  
• 1 cup cherry tomatoes, halved
  
• 1/4 red onion, thinly sliced
  
• 1 avocado, diced
  
• Juice of 1 lime
  
• 2 tbsp olive oil
  
• Salt and pepper to taste
  
• Optional: fresh chopped cilantro or cotija cheese
  

Instructions

Step 1: Prepare the Chimichurri

In a bowl, mix together parsley, garlic, red wine vinegar, olive oil, red pepper flakes, and cilantro (if using). Season with salt and pepper. Let it sit for at least 15 minutes to allow the flavors to develop.

📝 Pro Tip: You can make the chimichurri up to a day ahead and store it in the fridge.

Step 2: Grill the Corn

Brush the corn with olive oil and grill over medium-high heat until charred on all sides (about 8–10 minutes). Let it cool slightly, then slice off the kernels and place them in a bowl.

Add cherry tomatoes, red onion, avocado, lime juice, olive oil, salt, and pepper to the corn. Toss gently to combine.

Step 3: Sear the Steak Bites

Season steak cubes with salt and pepper. Heat 1 tablespoon of olive oil in a cast iron skillet or grill pan over high heat.

Sear steak cubes in batches (don’t overcrowd the pan) for 2–3 minutes per side, or until browned on the outside and cooked to your liking.

Once cooked, let the steak rest for a few minutes, then toss or drizzle generously with chimichurri sauce.

How to Serve

Plate the steak bites over a bed of grilled corn salad or serve them side by side. This dish works great as a main course, or you can skewer the bites and turn them into a fun appetizer for parties.

For an extra burst of flavor and crunch, sprinkle the salad with cotija cheese or crumbled feta just before serving.

FAQs

Can I make this dish ahead of time?

Yes! You can marinate or cook the steak and prepare the chimichurri a day in advance. Just reheat the steak gently to avoid overcooking.

Can I use a different cut of steak?

Absolutely. While sirloin and flank are ideal, ribeye or NY strip can also work well. Just ensure the cut has enough marbling for tenderness.

What if I don’t have a grill?

No worries. You can cook the corn in a hot skillet until charred or broil it in the oven for similar results.

Is the chimichurri spicy?

It has a mild kick from the red pepper flakes. Adjust to taste by adding more or less.

Can this be made dairy-free?

Yes! The base recipe is already dairy-free. Just skip the optional cotija cheese in the salad.

Conclusion

Chimichurri Steak Bites with Grilled Corn Salad deliver a restaurant-quality meal right from your own kitchen or grill. The steak is juicy, the chimichurri is vibrant and herbaceous, and the corn salad brings a touch of summer to every bite. Whether you’re entertaining guests or treating yourself to a flavorful feast, this dish is sure to impress.

Add it to your regular dinner rotation or save it for your next BBQ—either way, it’s a winner.