Grilled Flank Steak with Chimichurri Sauce
Warning: This sauce is addictive. But it's the perfect compliment to grilled grass-fed beef. And because you probably need an excuse to buy more Swann Farms sweet corn, here's a recipe that pairs well with our steak.
Serves: 4 to 6 | Prep time: 10 minutes| Cook time: 15 minutes
- 1 (1 to 1 1/2 lb.) steak
- 4 to 6 ears of corn, unhusked
- 1 Bunch of fresh parsley
- 1/2 Bunch of fresh cilantro
- 3 Tbsp. fresh oregano
- 1/2 Red onion, cut in quarters
- 4 cloves of garlic, peeled
- Olive oil
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. Red pepper flakes (or Tobacco)
- 1/2 tsp. Cumin
- 1 Stick of butter, melted
- Zest from one lime
- Salt and pepper to taste
Pre-heat grill to medium-high heat.
Season steak with olive oil, salt and pepper.
Grill steak until well marked on the outside, approximately 5 minutes per side, or to desired doneness.
Place corn on grill for about 10 minutes, turning occassionally until corn husks are charred.
Remove steak and corn from grill when finished cooking and lightly tent with foil. Let steak rest 10 minutes before slicing. Let corn cool until it's safe to remove husks with fingers.
To make the sauce, combine herbs, onion, garlic, spices, lemon juice and olive oil in food processor or blender. Blend until smooth or desired texture. Adjust season to preference.
Slice steak diagonally, against the grain. Dollop chimichurri sauce on top.
Remove corn husks, brush with melted butter and sprinkle chili powder and lime zest. Season with salt and pepper as desired.
Recipe by Gwyn Novak of No Thyme to Cook