Steak Charred Corn Chimichurri Bowl
A flavorful and satisfying dish featuring grilled steak, charred corn, and a vibrant green chimichurri sauce.
Equipment
- 1 Grill for grilling steak and corn
- 1 Blender for chimichurri sauce
- 1 Sharp knife for slicing steak
Ingredients
Steak and Marinade
- 1 lb flank steak
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Charred Corn
- 2 ears corn on the cob
- 1 tbsp olive oil
- Salt to taste
Green Chimichurri
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 3 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
Preparation
- Combine olive oil, soy sauce, cumin, and smoked paprika. Coat the steak with the marinade and let it sit for at least 30 minutes.
- In a blender, combine cilantro, parsley, garlic, red wine vinegar, and olive oil. Blend until smooth and season with salt and pepper to taste.
- Heat the grill to medium-high heat. Ensure the grates are clean and lightly oiled.
- Place the marinated steak on the grill. Cook for 5-7 minutes per side for medium-rare. Adjust cooking time according to preference.
- Remove the steak from the grill and let it rest for 5 minutes. Slice against the grain into thin strips.
- Brush corn with olive oil and season with salt. Grill, turning frequently, until charred on all sides.
- In a bowl, arrange slices of steak and charred corn. Drizzle with green chimichurri sauce.
- Serve immediately, garnished with additional cilantro or lime wedges if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Let the steak rest before slicing to retain juices. Ingredient Substitutions: Use chicken or shrimp as alternative proteins. How to Serve: Pair with a fresh salad. Storage & Freshness: Best consumed fresh, but can be stored for up to 3 days. Make-Ahead Tips: Prepare chimichurri a day in advance for enhanced flavor.