Steak Chimichurri Potato Salad

Preparing the Potatoes and Corn

1. Preheat the oven to 400°F (205°C).
2. Toss the potatoes with olive oil, salt, and pepper, and then spread onto a parchment-lined baking sheet in a single layer.
3. Roast for 20-25 minutes, stirring halfway through, until golden brown and fork tender.
4. Increase the oven temperature to 450°F (230°C).
5. Lightly coat the corn with oil and place directly on a baking sheet or oven-safe wire rack.
6. Roast for 15-20 minutes, rotating every 5 minutes until lightly charred. For additional color, broil for the final 1-2 minutes. Allow to cool slightly, then cut the kernels from the cob.

Preparing the Chimichurri

1. While the potatoes and corn cook, add the parsley, shallot, red chili, garlic, oregano, red wine vinegar, salt, and pepper to a food processor. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the olive oil until combined but still slightly textured. Set aside.

Preparing the Steak

1. Pat the steak dry and season generously with salt and pepper.
2. Heat a skillet or grill over medium-high heat. Cook the steak for 3-4 minutes per side for medium-rare (internal temperature should reach 125°F or 52°C), or until desired doneness is reached.
3. Transfer to a cutting board and rest for 5-10 minutes before slicing thinly against the grain.

Preparing the Potato Salad

1. Add the roasted potatoes, charred corn, cucumber, red onion, cherry tomatoes, and feta cheese to a large mixing bowl. Drizzle with about 1/2 cup (120 g) of the chimichurri and gently toss to combine.
2. Transfer the potato salad to a serving platter or bowl. Serve immediately or refrigerate for up to 2 hours before serving.
3. Top with the sliced steak and avocado.
4. Drizzle with additional chimichurri as desired. Garnish with additional parsley or feta cheese if desired. Enjoy!