No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Skirt Steak and Corn with Chimichurri

The steak and corn can be grilled up to a day ahead and stored in the refrigerator, in separate containers; serve them cold or at room temperature. The chimichurri can also be made up to a day ahead; store it in the refrigerator, in a jar with a thin layer of olive oil on top. Shake to combine before serving, at room temperature.

  • Prep:
  • Total Time:
  • Servings: 4
Skirt Steak and Corn with Chimichurri

Source: Martha Stewart Living


  • 1 1/4 pounds skirt steak, room temperature, cut crosswise into 3-inch pieces
  • Coarse salt and freshly ground pepper
  • 4 ears corn, husks and silk removed, cut into quarters
  • 1/3 cup packed finely chopped fresh flat-leaf parsley leaves
  • 1/3 cup packed finely chopped fresh cilantro leaves and stems
  • 1/4 teaspoon minced garlic (from 1 small clove)
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • Baguette, sliced into 2-inch pieces, for serving


  1. Preheat grill for direct heat. Season steak with salt and pepper. Grill, flipping once, until charred in spots, 4 to 6 minutes for medium-rare. Transfer to a cutting board; let stand 10 minutes.

  2. Meanwhile, grill corn, turning a few times, until blistered in spots and crisp-tender, 6 to 7 minutes.

  3. Stir together herbs, garlic, oil, and vinegar in a bowl; season chimichurri with salt and pepper. Thinly slice steak against the grain. Serve with corn, chimichurri, and baguette slices.

Reviews (1)

  • annegee 6 Jul, 2014

    This was excellent. Chimichurri was delicious, however, I made it in food processor to have a finer consistency. Will definitely make again and again.

Related Topics