Chimichurri Steak with Shrimp and Corn Salad Lettuce Wraps

This vibrant dish brings together the bold flavors of chimichurri steak with a refreshing shrimp and corn salad, all served alongside golden roasted potatoes and seasoned broccoli. The crisp lettuce leaves double as edible wraps, letting you build the perfect bite every time.

Whether you’re looking for a weeknight showstopper or a fun interactive meal, this recipe delivers a steakhouse-meets-fresh-market experience that’s packed with flavor and texture.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Halve fingerling potatoes. Trim broccoli into bite-size pieces. Thinly slice scallions. Quarter lime. Trim root end from lettuce and separate leaves.
2. On a baking sheet, toss potatoes with a drizzle of oil, half the Fry Seasoning, salt and pepper. On the other side, toss broccoli with oil, remaining Fry Seasoning, salt and pepper. Roast on top rack until browned and tender, 18-22 minutes. (For 4 servings, use two sheets; swap rack positions halfway.)
3. Rinse shrimp and pat dry; season with salt and pepper. Drain corn and pat dry. Heat oil in a large pan over medium-high heat. Add shrimp and corn; cook undisturbed 1-2 minutes, then stir until shrimp are cooked through, 2-3 minutes more. Transfer to a medium bowl and refrigerate. Wipe pan clean.
4. Pat steak dry; season with salt and pepper. Heat oil in the same pan over medium-high heat. Cook steak to desired doneness, 5-7 minutes per side. Transfer to a cutting board.
5. To the bowl with shrimp and corn, add scallions, mayonnaise, feta, ¼ tsp chili powder, ¼ tsp sugar and a squeeze of lime juice. Season with salt and pepper. Mix well.
6. Slice steak thinly. Divide potatoes, broccoli and steak among plates; top steak with chimichurri. Serve shrimp-corn salad in a bowl with lettuce leaves for wrapping. Offer lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank or sirloin steak work well. Adjust cooking time as needed.

How do I make this dairy-free?

Omit the feta cheese or use a dairy-free alternative.

Can I grill the steak instead?

Absolutely! Grill over medium-high heat to your desired doneness.