Char-Grilled Steak w. Chimichurri Sauce & Roasted Corn Salad - WFSB 3 Connecticut

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Char-Grilled Steak w. Chimichurri Sauce & Roasted Corn Salad

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Char-Grilled Steak with Chimichurri Sauce

From Trace Alford at Sur La Table in Canton

Yield: 4 servings

While typically served with beef, chimichurri is also great with grilled fish, vegetables and chicken. If you can't find flank steak, use top blade steak and remove the center line of connective tissue before grilling.

Steak:

1 1/2 pounds flank steak

Sea salt and freshly ground black pepper

Chimichurri sauce:

1 cup packed fresh flat-leaf parsley leaves 

1/2 cup packed fresh cilantro leaves

3/4 cup extra-virgin olive oil

1 tablespoon shallot, coarsely chopped

2 medium garlic cloves, coarsely chopped

1/2 teaspoon cumin seeds, toasted and ground

1 tablespoon fresh oregano leaves

1/2 teaspoon red pepper flakes

1/2 cup red wine vinegar

Sea salt and freshly ground black pepper

To prepare the steak: Generously season steak with salt and pepper and let stand for 20 minutes at room temperature before grilling.

To prepare the chimichurri sauce: In the bowl of a food processor, combine all ingredients. Pulse until herbs are finely chopped, stopping to scrape down the sides of the bowl as needed. Transfer chimichurri to a medium bowl. Taste and adjust seasoning with salt and pepper.

Prepare grill or grill pan over medium heat. Lightly brush the grill with oil. Grill the steak, covered, until a digital thermometer inserted into the thickest part of the meat registers 135°F, 5 to 7 minutes per side for medium rare.

To serve: Allow the steak to rest for five minutes after removing from the grill. Slice against the grain into 1/2-inch slices and serve with chimichurri sauce.


Roasted Corn Salad with Chile, Lime, and Cotija Cheese

Yield: 4 servings

When corn is especially sweet try adding it raw to the salad for an extra crunch.

Ingredients:

4 ears of corn, husked and kernels removed, or 16 ounces frozen corn kernels

3 tablespoons vegetable oil, divided

Sea salt and freshly ground black pepper

2 tablespoons fresh lime juice, plus more to taste

1 teaspoon chipotle chile powder

1 (15-ounce) can black beans, drained and rinsed

1 cup cherry tomatoes, halved

3 green onions, white and light green parts only, thinly sliced

1/3 cup cilantro leaves

2 ounces Cotija cheese, crumbled

Instructions

Add 1 tablespoon oil to a large cast iron skillet over medium-high heat. When oil is shimmering, add the corn, season with salt and pepper, and cook, stirring, until corn is heated through and lightly charred, 3 to 5 minutes. Remove corn from the skillet to a plate and cool completely.

In a large bowl, whisk together remaining oil, lime juice and chile powder. Add in the corn, beans, tomatoes, onions and cilantro. Taste and adjust seasoning with salt, pepper and lime juice.

To serve: Divide the salad between 4 plates, top with cheese, and serve.