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.
Sorry that's not chimichurri, the original from Argentina only has parsley (cilantro it's from Mexico) it does have garlic and a kind of pepper powder called aji molido, this sounds really interesting but it's not chimi churri. Thanks
Rating: 5 stars
This was excellent. Chimichurri was delicious, however, I made it in food processor to have a finer consistency. Will definitely make again and again.