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Skirt Steak and Corn with Chimichurri
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5 from 2 votes

Skirt Steak and Corn with Chimichurri

This skirt steak recipe is a keeper, have a wonderful summer!
Photo by Alpha Smoot. Courtesy of Martha Stewart Living. Copyright © 2014.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: American Recipes
Cuisine: steak
Keyword: Skirt Steak and Corn with Chimichurri
Servings: 2 people
Calories: 529kcal
Author: Bee Yinn Low

Ingredients

  • 1 1/4 lbs (570g) skirt steak, cut into 3-inches (7cm) pieces
  • Coarse salt and freshly ground pepper
  • 4 corns cut into quarters
  • 1/3 cup parsley leaves finely chopped
  • 1/3 cup cilantro leaves and stems finely chopped
  • 1 garlic minced
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar

Instructions

  • Preheat grill for direct heat. Season steak with salt and pepper. Grill on both sides until the meat is medium rare. Transfer to the cutting board, let stand for 10 minutes.
  • 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.

Nutrition

Serving: 2people | Calories: 529kcal | Carbohydrates: 3g | Protein: 61g | Fat: 75g | Saturated Fat: 15g | Cholesterol: 178mg | Sodium: 197mg