Skirt Steak and Corn with Chimichurri
This skirt steak recipe is a keeper, have a wonderful summer! | rasamalaysia.com
1 1/4 lbs skirt steak, cut into 3-inch pieces
Coarse salt and freshly ground pepper
4 corns, cut into quarters
1/3 cup packed finely chopped parsley leaves
1/3 cup packed finely chopped cilantro leaves and stems
1 garlic, minced
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
Grill the corns, for about 6-7 minutes until the corn blistered in spots, and become crisp-tender.
Stir together the herbs, garlic, oil, vinegar in a bowl. Season chimichurri with salt and pepper. Thinly slice the steak against the grain, serve with corn and the chimichurri sauce.
Even though Memorial Day weekend is over, that doesn’t mean that you’re done with summer grilling and BBQ’s. In fact, the BBQ and grilling season has just started and there are a few months of summer fun waiting for you. For summer, I have tons of recipes: chicken wings, grilled shrimp, one-pot clam bake, beer-steamed mussels, kebab, beef skewers and more. I have always wanted to add skirt steak to my recipe collection, and I am so glad that Martha Stewart Living June issue comes with a wonderful skirt steak and corn with chimichurri.
Chimichurri is originally from Argentina, the steak capital of South America. It’s a green sauce made of chopped parsley, cilantro, garlic, oil, etc. When it comes to grilling, a wee bit of chimichurri makes a whole world of difference to plain grilled steak. It adds a lot of flavors to the steak.
The sweet thing about this skirt steak recipe is that you can make the Chimichurri sauce a day ahead, store in a jar and then in the refrigerator. When you’re ready to grill the steak, just leave the sauce out on room temperature and once the steak is done, just serve it with a big dollop of the sauce.
This skirt steak recipe is a keeper, have a wonderful summer!