Name: Grilled Steak with Chimichurri Sauce and Corn on the Cob Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Argentinian
Ingredients: 4 sirloin or ribeye steaks, about 200 g each; 1 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; 1 tsp smoked paprika; 4 ears corn on the cob; ½ cup fresh parsley, finely chopped; ¼ cup fresh cilantro, finely chopped; 2 cloves garlic, minced; 3 tbsp olive oil; 2 tbsp red wine vinegar; 1 tbsp lemon juice; ½ tsp dried oregano; ¼ tsp red pepper flakes; ¼ tsp salt; ¼ tsp black pepper

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If you’re on the hunt for a simple yet show-stopping dinner, this Grilled Steak with Chimichurri Sauce and Corn on the Cob Recipe is the ultimate winner. Imagine tender, juicy steak kissed by the grill, topped with a zesty chimichurri bursting with fresh herbs and a hint of spice. Paired with smoky, sweet grilled corn on the cob, this dish perfectly balances savory richness and bright, vibrant flavors. It’s the kind of meal that brings people together, sparks summer memories, and leaves you dreaming of your next backyard cookout.

Ingredients You’ll Need

A white plate with a large, raw piece of red meat on the right side of the image is set against a white marbled surface. To the left, a dark baking tray holds three ears of yellow corn with light husks, a whole red bell pepper, a small purple onion, a green jalapeño, and green onion stalks. Below the tray, there is a small bunch of green cilantro, a whole yellow onion, two garlic bulbs, a small glass bowl of yellow liquid, and a small glass container of salt. A bottle of dark brown steakhouse marinade sauce is placed near the bottom center of the image. All items are bright and clearly visible with natural light. Photo taken with an iphone --ar 4:5 --v 7

For a dish this satisfying, the ingredients are beautifully straightforward but each one plays a crucial role in building those bold, irresistible flavors and textures. From fresh herbs and garlic to smoky spices and the natural sweetness of corn, every item has a purpose.

4 sirloin or ribeye steaks (about 200 g each): Choose well-marbled cuts for juicy, flavorful results.
1 tbsp olive oil: Used to coat the steaks and keep them perfectly moist on the grill.
1 tsp salt: Essential for bringing out the natural flavors of the meat.
½ tsp black pepper: Adds a subtle heat that complements the smoky paprika.
1 tsp smoked paprika: Gives the steaks that deep smoky flavor without needing a smoker.
4 ears corn on the cob: Fresh corn adds crunch and a sweet contrast to the savory steak.
½ cup fresh parsley, finely chopped: Bright and herbal, the fresh base of the chimichurri sauce.
¼ cup fresh cilantro, finely chopped: Adds a fresh, slightly citrusy note to the sauce.
2 cloves garlic, minced: A sharp, aromatic punch that wakes up the chimichurri.
3 tbsp olive oil: The binding agent that gives the sauce its luscious texture.
2 tbsp red wine vinegar: Adds tang and balances the herbaceous flavors in the chimichurri.
1 tbsp lemon juice: A zesty kick that brightens the sauce beautifully.
½ tsp dried oregano: Deepens the herbal complexity of the chimichurri.
¼ tsp red pepper flakes: For just the right amount of heat to awaken your taste buds.
¼ tsp salt: Rounds out the seasoning in the sauce perfectly.
¼ tsp black pepper: To season the chimichurri with a subtle peppery finish.

How to Make Grilled Steak with Chimichurri Sauce and Corn on the Cob Recipe

Step 1: Prepare Your Ingredients

Start by pulling the steaks out of the refrigerator 20 to 30 minutes before grilling. This helps them cook evenly. While the steaks come to room temperature, prepare the chimichurri sauce by finely chopping fresh parsley and cilantro, then mixing them in a bowl with minced garlic, olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper. Set this flavorful sauce aside to let the flavors meld.

Step 2: Season the Steaks

Brush each steak with olive oil and then season them generously with salt, black pepper, and smoked paprika. These simple seasonings work their magic over the grill, enhancing the steak’s natural flavor while creating a delicious crust.

Step 3: Preheat and Grill

Heat your grill to high heat, ensuring it is hot enough to sear the steaks perfectly. Place the steaks on the grill and cook for about 3 to 5 minutes per side depending on their thickness and how you like your steak cooked. At the same time, place the ears of corn directly on the grill grates, turning every few minutes until they develop an inviting char, about 10 to 12 minutes total.

Step 4: Rest and Finish

Once the steaks are cooked to your liking, remove them from the grill and let them rest for 5 to 10 minutes. This step is critical because it allows the juices to redistribute, ensuring every bite is juicy and tender. Slice the steaks against the grain, spoon the fresh chimichurri sauce over the meat, and serve alongside the perfectly grilled corn on the cob.

How to Serve Grilled Steak with Chimichurri Sauce and Corn on the Cob Recipe

A white plate sits on a white marbled surface, holding a flat, thin piece of cooked meat sliced into strips. The meat has a browned, slightly textured surface and is topped with a fresh green herb mixture, including finely chopped parsley, red onion, and minced garlic, spread evenly along the center. Golden oil from the herb mixture glistens on the meat, adding a shiny, moist look. In the bottom left corner, there is a small bowl of similar herb sauce, and in the bottom right corner, part of a white plate holds bright yellow grilled corn with charred marks. A woman's hand is about to reach toward the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley or cilantro over the plated steak adds a pop of color and ties together the herbaceous notes of the chimichurri. A wedge of lemon on the side invites any diner to add an extra zing, perfectly complementing the vibrant sauce and smoky steak.

Side Dishes

This dish stands strong on its own, but if you want to round out the meal, consider a crisp green salad or a light quinoa salad with tomatoes and avocado. These sides keep the meal fresh and balanced, without overpowering the star of the show.

Creative Ways to Present

For a rustic yet elegant presentation, serve the sliced steak fanned out on a wooden board with chimichurri drizzled generously over the top. Arrange the corn in a neat row beside it, perhaps with small bowls of extra chimichurri and lemon wedges for guests to help themselves. This invites sharing and conversation, perfect for casual dinner parties or family meals.

Make Ahead and Storage

Storing Leftovers

Leftover grilled steak slices and chimichurri can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping the sauce separate helps preserve its bright flavors and fresh texture.

Freezing

While grilling corn on the cob is best fresh, the cooked steaks can be frozen if needed. Wrap the steak tightly in plastic wrap and foil, then freeze for up to 2 months. It’s best to freeze without the chimichurri, as fresh herbs lose their best qualities after freezing.

Reheating

Reheat steak slices gently in a skillet over low heat or in the microwave on a low power setting to avoid drying out the meat. Rewarm grilled corn by wrapping it in foil and heating it in the oven. Add fresh chimichurri sauce only after reheating to maintain its fresh flavor burst.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While sirloin and ribeye are recommended for their tenderness and flavor, you can experiment with other cuts like flank or skirt steak. Just be mindful that cooking times may vary depending on thickness and fat content.

Is chimichurri sauce spicy?

The chimichurri has a gentle kick thanks to the red pepper flakes, but it’s not overwhelmingly spicy. You can always adjust the amount of red pepper flakes to suit your heat preference or leave them out entirely for a milder sauce.

How do I know when my steak is done?

Use a meat thermometer for perfect results: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 155°F for medium-well. Remember to account for resting time, as the steak will continue cooking slightly after being removed from the grill.

Can I make the chimichurri sauce ahead of time?

Yes! In fact, the chimichurri sauce tastes even better after sitting for a few hours or overnight in the fridge as the flavors meld and intensify. Just bring it to room temperature before serving.

What’s the best way to grill corn on the cob?

Grill the corn directly on the grates over medium-high heat, turning frequently for even charring and toasting. Some like to brush the corn with a little butter or olive oil before grilling, and adding fresh herbs or cheese after grilling takes the flavor up a notch.

Final Thoughts

Trust me when I say this Grilled Steak with Chimichurri Sauce and Corn on the Cob Recipe is a game-changer for your summer meals. It brings together the best of juicy, smoky steak and vibrant, herbaceous chimichurri with the sweet crunch of grilled corn. Once you try it, you’ll find yourself planning your next cookout around these unbeatable flavors. Go ahead, fire up that grill, and create something truly memorable tonight!

Grilled Steak with Chimichurri Sauce and Corn on the Cob Recipe

Ingredients You’ll Need