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Salads, Summer, Steak, Meat, Grilled
Course Dinner
Diet Gluten Free



  • 1 pound of flank steak
  • Olive oil
  • Salt and pepper
  • 3 ears of corn shucked
  • 1 red onion cut into wedges
  • 1.5 cups of cherry tomatoes halved
  • 1 avocado sliced
  • 5 cups of Arugula or your favorite greens

Chimichurri Sauce

  • 2 cloves of garlic minced
  • 1 red jalapeno pepper finely chopped
  • 1 small shallot finely chopped
  • 1/4 cup cilantro finely chopped
  • 2 T flat leaf parsley finely chopped
  • 1 T fresh oregano finely chopped
  • 1/4 cup of red wine vinegar
  • 1/2 cup of olive oil
  • Salt and pepper to taste


  • Make the chimichurri sauce: combine all ingredients up to olive oil. Stir well. Slowly whisk in the olive oil.  Salt and pepper to taste. Set aside.
  • Take flank steak out of the refrigerator and season with salt and pepper and brush with a little olive oil. Set aside. Preheat an outdoor grill or indoor grill pan to medium high. Grill the meat until it is medium-rare, about 5-7 minutes per side, depending on the size of the steak.   
  • Brush onion and corn with olive oil and place on grill next to meat.  Grill until corn and onion are lightly charred. Remove from heat and set aside.
  • When meat is done, place on cutting board and brush with 1 T of the chimichurri sauce. Let rest for 5 minutes before slicing. Slice into thin slices, cutting across the grain.
  • Slice the onions and cut the corn off from the cob.  Place arugula or your favorite
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