Viral Steak Salad with Chimichurri Dressing

Serves 4-6

Ingredients

For the Salad

• 1½–2 lbs Any Elkins Cattle Co. steak (Strip, Sirloin, Ribeye, or your favorite cut)
• 2 heads romaine lettuce, chopped
• 2 ears roasted corn, kernels removed (or 1½ cups roasted corn)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ cup diced red onion
• ¼ cup sliced green onions
• ½ cup crumbled cotija cheese

For the Honey Chimichurri Dressing

• 1 cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• Juice of 1 lime
• ½ cup olive oil
• 1 tbsp honey
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Instructions

Make the Dressing

1. In a bowl or mason jar, combine parsley, cilantro, garlic, red wine vinegar, lime juice, honey, salt, pepper, and red pepper flakes.
2. Slowly whisk in the olive oil until well combined. Set aside while preparing the salad.

Cook the Steak

1. Pat steak dry and season generously with salt and pepper.
2. Grill or sear over medium-high heat until desired doneness is reached.
3. Remove from heat and allow steak to rest for 5–10 minutes before slicing against the grain.

Assemble the Salad

1. In a large serving bowl, combine romaine lettuce, roasted corn, tomatoes, cucumber, red onion, and green onions.
2. Top with sliced steak and crumbled cotija cheese.
3. Drizzle generously with the honey chimichurri dressing.
4. Toss lightly or serve with dressing on the side.