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Under 30 Minutes

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: 20 mins
    total time: 30 mins
  • servings: 4

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Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

  3. Step 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.

Source
Martha Stewart Living

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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.