Surety Beef® Chimichurri Flank Steak Salad


  1.  Mix 2 oz. of Contigo Chimichurri and 2 oz. Village Garden Italian Dressing in a medium bowl. Place flank steak into a small bowl and marinate in 2 oz. of dressing mixture overnight. Reserve remaining 2 oz. in the refrigerator to dress salad.
  2. Sauté peeled garlic in Assoluti oil over medium high heat, season to taste, remove once caramelized and reserve.
  3. On a high heat grill cross mark flank steak on both sides and cook until internal temperature reached 130 degrees F, let rest for 5 minutes before slicing.
  4. Add corn, caramelized garlic, diced tomato, arugula, and remaining 2 oz. dressing mixture to a bowl. Mix salad thoroughly until everything is coated evenly then plate salad.
  5. Slice flank steak and fan onto the salad. Slice avocado and fan in the front of the salad underneath steak as a garnish.


  • 8 oz Surety Flank Steak, thin choice
  • 4 oz Contigo® Chimichurri Sauce
  • 4 oz Village Garden® Italian Dressing
  • 3 oz Peak Fresh Produce® Arugula
  • 1 ea Contigo® Avocado Halves, sliced
  • 3 tbsp Peak Fresh Produce® Tomato(es), 5X6 2 Layer, Diced
  • 2 tbsp West Creek® Whole Corn Kernels
  • 5 cloves Peak Fresh Produce® Whole Peeled Domestic Garlic
  • 2 oz Assoluti® 90/10 Blended Oil
  • to taste salt and pepper