Herby Chimichurri
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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Cooking 101
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
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
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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