Backyard Steak Salsa
Fresh, vibrant, and packed with flavor, this salad is everything you want in an easy summer meal. Tender ribeye steak is tossed with juicy tomatoes, crisp cucumbers, sweet corn, creamy avocado, and a bright, herby chimichurri dressing that brings every bite to life.
This recipe is perfect for during garden season when you can grab a handful of sweet cherry tomatoes and cucumbers straight from the vine. Perfect for pool days, picnics, and meal prep. Serve it with tortilla chips for scooping or pile it onto crispy tostada shells for a fresh and satisfying summer meal that's ready whenever you are.
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makes:3-4
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total time:20 mins
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cooking difficulty:Easy
Ingredients
Utensils
- Mixing Bowl to Serve and Store
Instructions
Pat the ribeye dry and season both sides with salt, pepper, and steak seasoning.
Heat a drizzle of olive oil in a skillet over medium-high heat. Cook the steak for about 4–5 minutes per side, or until it reaches an internal temperature of 130–135°F for medium-rare.
Transfer the steak to a cutting board and let it rest for 10 minutes before dicing into bite-sized pieces.
In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, oregano, cilantro, jalapeño, salt, and pepper until well combined.
In a large bowl, combine the diced steak, cherry tomatoes, cucumbers, purple onion, corn, and avocado.
Pour the chimichurri dressing over the salad and gently toss to combine.
Cover and refrigerate for at least 30 minutes to allow the flavors to come together.
Serve chilled with tortilla chips for dipping or spooned onto crispy tostada shells for an easy, refreshing summer meal.