Chimichurri Steak & Shrimp-Corn Salad

🥘 Ingredients

• baby lettuce
  2 unit
• bavette steak
  20 oz
• broccoli
  1 lb
• chili powder
  2 tsp
• chimichurri
  4 oz
• cooking oil
  5 tsp
• corn
  2 unit
• feta cheese
  1 c
• fingerling potatoes
  24 oz
• fry seasoning
  2 tbsp
• lime
  2 unit
• mayonnaise
  4 tbsp
• scallions
  4 unit
• shrimp
  20 oz
• sugar
  ½ tsp

🍳 Cookware

• baking sheet
• large pan
• medium bowl
• cutting board

1. 

   1

   Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Halve fingerling potatoes . Trim broccoli into bite-size pieces if necessary. Trim and thinly slice scallions . Quarter lime . Trim and discard root end from baby lettuce ; separate leaves.

   fingerling potatoes: 24 oz, broccoli: 1 lb, scallions: 4 unit, lime: 2 unit, baby lettuce: 2 unit
2. 

   2

   On a baking sheet , toss potatoes with a large drizzle of oil ( cooking oil ), half the fry seasoning , salt, and pepper. (For 4 servings, spread across entire sheet.) Toss broccoli on empty side 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, ⏱️ 20 minutes .

   cooking oil: 5 tsp, fry seasoning: 2 tbsp
3. 

   3

   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, ⏱️ 2 minutes . Continue to cook, stirring occasionally, until shrimp are cooked through, ⏱️ 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.

   shrimp: 20 oz, corn: 2 unit
4. 

   4

   Pat bavette 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, ⏱️ 6 minutes per side. (TIP: Reduce heat if steak begins to brown too quickly.) Turn off heat; transfer steak to a cutting board .

   bavette steak: 20 oz
5. 

   5

   While steak cooks, to bowl with shrimp and corn, add scallions, mayonnaise , feta cheese , chili powder (¼ tsp; be sure to measure—we sent more!), 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.

   mayonnaise: 4 tbsp, feta cheese: 1 c, chili powder: 2 tsp, sugar: ½ tsp
6. 

   6

   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.

   chimichurri: 4 oz