Description
Juicy grilled steak served with a vibrant homemade chimichurri sauce and smoky grilled corn on the cob. This easy summer dinner combines rich, savory steak with fresh herbs, garlic, and bright lemon flavors, perfect for a flavorful and satisfying meal.
Ingredients
Steak and Corn
- 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
Chimichurri Sauce
- 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
Instructions
- Prepare the Steaks: Remove the steaks from the refrigerator about 20–30 minutes before grilling to bring them to room temperature, which helps in even cooking.
- Season the Steaks: Brush each steak with olive oil and season thoroughly with salt, black pepper, and smoked paprika to enhance flavor and create a flavorful crust.
- Make Chimichurri Sauce: In a bowl, combine finely chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, lemon juice, dried oregano, red pepper flakes, salt, and black pepper. Mix well and set aside to allow flavors to meld.
- Preheat the Grill: Heat the grill to high temperature ensuring it’s hot enough for a good sear on the steaks and corn.
- Grill the Steaks: Place the steaks on the grill and cook for 3–5 minutes per side depending on their thickness and your desired level of doneness, ensuring a nice char on the outside.
- Grill the Corn: At the same time, put the corn on the grill and cook for 10–12 minutes, turning regularly until the kernels are lightly charred and tender.
- Rest the Steaks: Remove the steaks from the grill and let them rest for 5–10 minutes to allow the juices to redistribute, resulting in a more tender and juicy steak.
- Slice and Serve: Slice the steak against the grain for maximum tenderness, then spoon the chimichurri sauce generously over the top. Serve alongside the grilled corn, optionally adding butter and fresh herbs to the corn for extra flavor.
Notes
- Cooking times may vary based on steak thickness and preferred doneness level.
- Resting steak before slicing is essential to retain juices and maximize flavor and tenderness.
- The chimichurri sauce can be prepared several hours ahead and refrigerated, allowing flavors to develop further.
- For extra flavor, add a pat of butter and fresh herbs to the grilled corn just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner
- Method: Grilling
- Cuisine: Argentinian, South American
