Chimichurri Steak & Shrimp-Corn Salad

🥘 Ingredients

• baby lettuce
  1 bunch
• bavette steak
  10 oz
• black pepper
  1 tsp
• broccoli
  1 bunch
• chili powder
  1 tsp
• chimichurri
  2 tbsp
• cooking oil
  1 unit
• corn
  1 c
• feta cheese
  ½ cup
• fingerling potatoes
  10 oz
• fry seasoning
  1 unit
• lime
  2 unit
• mayonnaise
  3 tbsp
• salt
  1 tsp
• scallions
  1 bunch
• shrimp
  6 oz
• sugar
  1 tsp

🍳 Cookware

• baking sheet
• medium bowl

1. 

   1

   Adjust oven rack to the top position and preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Toss fingerling potatoes on one side of a baking sheet with a generous drizzle of cooking oil , half the fry seasoning , salt , and black pepper .

   fingerling potatoes: 10 oz, cooking oil: 1 unit, fry seasoning: 1 unit, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, rinse shrimp under cold water and pat dry with paper towels. Season all over with salt and pepper. Drain corn and pat dry with paper towels.

   shrimp: 6 oz, corn: 1 c
4. 

   4

   Pat bavette steak dry with paper towels and season all over with salt and pepper.

   bavette steak: 10 oz
5. 

   5

   While steak cooks, place shrimp and corn in a medium bowl . Add scallions , mayonnaise , feta cheese , chili powder , sugar , and a squeeze of lime juice. Season with salt and pepper. Toss to combine.

   scallions: 1 bunch, mayonnaise: 3 tbsp, feta cheese: ½ cup, chili powder: 1 tsp, sugar: 1 tsp, lime: 2 unit
6. 

   6

   Thinly slice steak crosswise. Serve steak with the shrimp and corn salad, roasted potatoes, seasoned broccoli , chimichurri , and baby lettuce leaves for wrapping.

   broccoli: 1 bunch, chimichurri: 2 tbsp, baby lettuce: 1 bunch