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Charred corn, fatty ribeye, roast potatoes, and this easy salsa verde make this summer steak bowl a WOW! This bowl is definitely a treat, and it’s truly one of my favorite ways to eat steak.
Elements in this Summer Steak Bowl
- Greens – I use crunchy romaine hearts as the base of the bowl. Feel free to also use spring mix or any other type of leafy green. If you’re looking to elevate this dish a bit more, you can use little gem lettuces.
- Roast Potatoes – To bring some heartiness to the bowl, these new potatoes (also known as Tri-color mini potatoes) are a delicious addition to the bowl. These mini potatoes are sliced thinly, tossed in olive oil, salt and pepper, and roasted until golden brown and tender. Tossed with the salsa verde vinaigrette, these are addicting on their own and SO GOOD paired with the rest of the bowl.
- Charred Corn – One of my favorite things in the summer months, the charred corn adds a subtle yet smokey sweetness to the bowl that is super delicious.
- Steak – The star of the show! I’m using ribeye, but you can use your favorite cut of steak.
- Sungold Tomatoes – These small, juicy, and incredibly sweet tomatoes are another addition to this bowl that screams summer. Feel free to replace with any cherry or grape tomatoes that you can find.
- Salsa Verde Vinaigrette – The herby, tangy, savory sauce that pulls everything together, this salsa verde vinaigrette is for sure one to try! I consider it a vinaigrette and not just a sauce, as it’s a bit more emulsified like a dressing vs a typical salsa verde that is very chunky with herbs.
What is a Salsa Verde?
Salsa verde is technically called “green sauce”. The salsa verde we are making in this dish is an incredibly fragrant sauce that is made of parsley, garlic, olive oil, capers, and vinegar. There is another version of salsa verde (usually of hispanic nature) that contain tomatillos and cilantro, and this flavor profile is quite different than the salsa verde with parsley and capers.
The ingredients we’ll need for the salsa verde vinaigrette we’re making with this steak bowl today include:
- Capers
- Minced garlic
- Red wine vinegar
- Extra virgin olive oil
- Kosher salt
- Black pepper
- Italian parsley
FAQ – for the Summer Steak Bowl
- What type of steak should I use?
- In the recipe below, I call for ribeye steaks – I love ribeyes, as they are incredibly flavorful, fatty, and delicious. Is it ironic that I’m calling for a fatty steak on a salad? I still love this combination and think the remaining ingredients balance this into a delicious meal.
- If you aren’t a big fan of ribeye or are looking for something a bit more economical, you can use skirt steak or even flank steak.
- How do you prefer to cook the steak?
- In this recipe, I use a cast iron to sear the ribeye, and then finish it in the oven. If you have the time and equipment, I would also recommend using the sous vide to cook the steak to 129F. The sous vide is always my preferred method of cooking steak as it comes out perfect EVERY SINGLE TIME.
- To cook the steak with a sous vide:
- Bring a pot of water up to your desired temperature. For medium rare, I set the water to 129F. Use your sous vide to keep the temperature regulated at 129F.
- Season the steak on all sides.
- Vacuum seal the steak in a plastic bag. I use this method since I don’t have a vacuum sealer.
- Add the sealed bag to the water, making sure the meat is fully submerged, and cook for 1 hour.
- After the steaks are finished in the water, remove them from the plastic bag and pat dry. Use a cast iron to sear the the steaks until golden brown, about 2 minutes on each side, then slice, and serve.
- Do I need another vinaigrette for the greens?
- The salsa verde vinaigrette is the dressing for the entire bowl. There is no need to dress the salad with another dressing.
Summer Steak Bowl with Salsa Verde
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
Charred corn, fatty ribeye, roast potatoes, and this easy salsa verde make this summer steak bowl a WOW!
Ingredients
Units
Scale
For the Salad
- 2 ribeye steaks, about 24 ounces
- Kosher salt
- Black pepper
- Neutral oil
- 3 ears of corn, cut from the cob
- 3 romaine hearts
- 1 lb new potatoes (mini tri-colored potatoes)
- 1 cup of sungold tomatoes, or cherry tomatoes
For the salsa verde vinaigrette
- 2 tablespoons capers
- 1 clove of garlic, minced
- 3 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- Black pepper
- 1/4 bunch of Italian parsley
Instructions
- Preheat the oven to 425F. Remove the ribeyes from the fridge and let it come to room temperature.
- Thinly slice the mini-potatoes (I aim for 1/4″ thick) and add this to a sheet pan. Drizzle with olive oil, kosher salt, and black pepper. Roast for 15-20 minutes, or until golden brown and fork tender.
- As the potatoes are cooking, prep the rest of the ingredients. Cut the corn off the cob, chop the romaine, and halve the sungold tomatoes.
- Heat a cast iron pan or oven safe pan on medium high heat. Char the corn by adding 1 tablespoon of neutral oil to the pan, then adding the cut corn kernels. Cook for about 3-4 minutes, stirring occasionally to char the kernels. Season with kosher salt and black pepper, and set aside.
- Season the ribeye generously with kosher salt.
- Heat the same cast iron pan on high heat. Sear the ribeye until golden brown on one side, about 3-4 minutes. Flip, and sear for another minute, then put this in the oven to finish cooking. Depending on the thickness of the steak and how you like it cooked, check the temperature of the steak after 3 minutes. I aim for 135F for a medium rare steak. Once the steak is at the temperature of your liking, remove from the cast iron pan and let this rest for 10 minutes.
- During this time, finish prepping the salsa verde vinaigrette. Finely chop the garlic, capers and parsley. Add this to a bowl, along with the remaining ingredients. Whisk together, taste, adjust seasoning, and set to the side.
- Slice the ribeye into either long strips, or ½” cubes.
- Assemble the salad by adding a handful of romaine to a serving bowl. Add some of the roasted potatoes and a big drizzle of the salsa verde vinaigrette. Toss this together, taste, adjust with more seasoning or dressing as desired, then top with the steak, roast corn, and tomatoes.
Notes
- I prefer to cook my steak in a cast iron. If you have the time, I also like the sous vide method to get the perfect interior, but that takes a bit more planning and time.
- To make this low fodmap, just remove the garlic from the salsa verde, and it’ll still be delicious!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: easy gourmet
- Method: stovetop, oven
- Cuisine: american
