Chimichurri Steak & Shrimp-Corn Salad
with Roasted Potatoes, Broccoli, Lettuce Wraps & Feta
- Milk
- Shellfish
- Eggs
Juicy steaks with bright, herbaceous chimichurri served with a fresh shrimp, corn, and feta salad make a flavor-packed feast. Golden roasted potatoes and seasoned broccoli complete the spread, while crisp lettuce leaves become edible wraps for endless combinations. It's a steakhouse-meets-fresh-market experience that delivers serious flavor in every bite!
Ingredients
1 unit
Baby Lettuce
½ cup
Feta Cheese
(Contains: Milk)
1 tablespoon
Fry Seasoning
10 ounce
Bavette Steak
8 ounce
Broccoli
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Chili Powder
12 ounce
Fingerling Potatoes
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
2 unit
Scallions
2 ounce
Chimichurri
1 unit
Corn
Not included in your delivery
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
5 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Halve potatoes. Trim broccoli into bite-size pieces if necessary. Trim and thinly slice scallions. Quarter lime. Trim and discard root end from lettuce; separate leaves.
-
Toss potatoes on one side of baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. (For 4 servings, spread out across entire sheet.)
-
Toss broccoli on empty side of sheet with a drizzle of oil, remaining Fry Seasoning, salt, and pepper. (For 4 servings, toss broccoli on a second sheet; roast potatoes on top rack and broccoli on middle rack, swapping rack positions halfway through.)
-
Roast on top rack until browned and tender, 18-22 minutes.
-
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.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and corn; cook, mostly undisturbed, until seared on one side, 1-2 minutes.
-
Continue to cook, stirring occasionally, until shrimp are cooked through, 2-3 minutes more. TIP: If corn begins to pop, cover pan.
-
Turn off heat; transfer to a medium bowl. Refrigerate, stirring occasionally, until ready to use in Step 5. Wipe out pan.
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Pat steak* dry with paper towels and season all over with salt and pepper.
-
Heat a drizzle of oil in pan used for shrimp and corn over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. TIP: Reduce heat if steak begins to brown too quickly.
-
Turn off heat; transfer steak to a cutting board.
-
While steak cooks, to bowl with shrimp and corn, add scallions, mayonnaise, feta, ¼ tsp chili powder (be sure to measure—we sent more!), ¼ tsp sugar, and a squeeze of lime juice (½ tsp chili powder, ½ tsp sugar, and a big squeeze of lime juice for 4 servings). Season with salt and pepper.
-
Thinly slice steak crosswise.
-
Divide potatoes, broccoli, and steak between plates; top steak with chimichurri. Place shrimp and corn salad in separate serving bowls and serve with lettuce leaves so everyone can make their own lettuce wraps. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the shrimp-corn salad, calling it "fire" and "delicious." The steak received mixed reviews for tenderness.
- Ease of prep: Customers found this recipe easy to make, with one noting it was "kid and husband approved!" 🎉
- Suggestions: Consider using your favorite mayonnaise brand to enhance the shrimp-corn salad flavor to your liking.
- Portions: Several mentioned large portion sizes, with some saving part of the meal for later or using it across two meals.
- Versatility: The shrimp and corn salad was praised as a standout, with one suggesting it could be a meal on its own.
