Рецепт Skirt Steak and Corn with Chimichurri
The steak and corn can be grilled up to a day ahead and stored separately in the refrigerator. You can then serve it cold or at room temperature. The chimichurri can also be made up to a day ahead. Just store it in the refrigerator, in a jar with a thin layer of olive oil on top. Warm the chimichurri to room temperature, then shake to combine the sauce before serving.
What I especially like about this grilled steak recipe is that it’s naturally gluten free as long as you leave out the baguette. To make up for the baguette, buy and grill up some extra corn!
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
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.
Meanwhile, grill corn, turning a few times, until blistered in spots and crisp-tender, 6 to 7 minutes.
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.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Servings: Serves 4
Serving size: 1/4 of recipe
Photo by Alpha Smoot. Courtesy of Martha Stewart Living. Copyright © 2014.