Grilled Bavette Steak Salad with Chimichurri Dressing recipe using regeneratively raised, organic, grass-fed bavette steak.
farm to table
regenerative agriculture

Grilled Bavette Steak Salad with Chimichurri Dressing

Long live grilling season with this flavor packed Bavette Steak salad recipe! Short on bavette in your freezer? Flank steak is a great substitute!

Grilled Bavette Steak Salad with Chimichurri Dressing

Serves 4

For the Meat
1 ½ - 2 pounds bavette steak
1 tablespoon olive oil

Spice Rub (mix to combine)
2 tablespoons paprika
1 packed tablespoon brown sugar
2 teaspoons kosher salt
1 ½ teaspoons dried thyme
1 ½ teaspoons garlic powder
1 ½ teaspoons smoked paprika
½ teaspoon chili flake
½ teaspoon ground coriander
½ teaspoon ground black pepper

For the Dressing
½ cup cilantro leaves and tender stems
½ cup parsley leaves
½ small shallot, rough chopped
1 clove garlic, rough chopped
½ lemon, juiced
2 tablespoons cup red wine vinegar
1 teaspoon of dijon mustard
½ cup olive oil

For the Salad
3 ears corn
2 heads romaine, little gems, or greens of your choice, cleaned and chopped
3 small cucumbers, cut into quarters and sliced
1 pint cherry tomatoes, sliced in half
½ cup feta or goat cheese, crumbled

Preheat the grill over medium-high heat. Keep closed until warm. Note: you can also use a grill pan or cast iron skillet.

Mix together spice rub ingredients. Coat the meat with olive oil and rub the spice mixture generously into the meat until coated. Once the grill is heated, grill the steak for 5-6 minutes on each side, moving minimally to ensure good char marks form. Cook to desired temperature. When done, remove to a clean plate or cutting board and let rest at least 10 minutes to keep the juices from

Meanwhile season the corn with salt and grill the corn over medium-high heat, rotating to lightly char each side, about 2-3 minutes on each side. Remove and let cool. Once cooled, cut the kernels off, down the side of the cob and set aside.

Make the dressing - in a food processor or blender combine the cilantro, parsley, shallot, garlic, lemon juice, vinegar, mustard, and olive oil. Blend until fully mixed, you can leave it chunky or blend until smooth. Season with salt and pepper to taste.

Slice the steak against the grain and then across into smaller pieces. Assemble the salad – top the lettuce with the corn, cucumbers, tomatoes, feta, and steak. Drizzle the dressing over top, add some fresh ground black pepper, toss, and serve.

Download the recipe card here!

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