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Grilled Steak and Corn Salad with Chimichurri

There’s nothing quite as satisfying as a a great big salad in the summertime heat. This protein-rich salad is colorful and filled with texture thanks to crisp lettuce, sweet corn, tender steak, and juicy tomatoes. Our Herby Chimi dresses it all up and adds the perfect balance of bright and briny flavors.

Chef Tip: Cook the steak to the temperature of your choice, just make sure to let it rest before slicing so you don’t lose all those precious juices.


  • 1 Ribeye Steak

  • Haven’s Kitchen Herby Chimichurri Sauce

  • 1 cup cherry tomatoes, halved

  • 2 heads romaine lettuce, outer leaves removed, halved and roughly chopped

  • 2 corn on the cobs, husk removed

  • olive oil, for drizzling corn

  • Salt and pepper, to taste



Preheat a cast iron grill pan at medium-high heat or an outdoor grill


Drizzle corn on the cob with olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total


Remove from heat when done and let cool. Slice corn kernels off the cob


Season steak with salt and pepper. Place steak on the grill or grill pan. Grill both sides 4-5 minutes for rare to medium-rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain


Toss together ½ a pouch of Haven's Kitchen Herby Chimichurri with grilled corn, tomatoes, and romaine lettuce


Lay sliced steak on top of salad. Drizzle steak and salad with more Herby Chimichurri! Enjoy immediately

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…

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