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Flavorful Chimichurri Grilled Flank Steak with Easy Charred Corn Salsa

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A vibrant and approachable recipe featuring grilled flank steak topped with fresh chimichurri sauce and smoky charred corn salsa, perfect for summer gatherings or a quick flavorful dinner.

Ingredients

Scale
  • 1.5 to 2 pounds flank steak, trimmed of excess fat
  • 1 cup fresh parsley, packed and finely chopped
  • ½ cup fresh cilantro, chopped (optional)
  • 4 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • ½ cup (120 ml) olive oil, preferably extra virgin
  • ½ teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 3 ears fresh corn on the cob, husked
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely diced
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • 1 small jalapeño, seeded and finely chopped (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Make the chimichurri sauce: In a mixing bowl, combine parsley, cilantro (if using), and minced garlic. Add red wine vinegar, red pepper flakes, and a pinch of salt. Slowly whisk in olive oil until slightly emulsified. Let flavors marry for at least 15 minutes.
  2. Prepare the charred corn salsa: Cut corn kernels off the cobs and toss with cherry tomatoes, olive oil, salt, and pepper. Grill over medium-high heat, turning occasionally, until corn is charred and tomatoes softened, about 8-10 minutes. Transfer to a bowl and mix in red onion, jalapeño, lime juice, and cilantro.
  3. Season the flank steak: Pat dry and rub both sides generously with salt and black pepper. Let come to room temperature for about 15 minutes.
  4. Grill the steak: Preheat grill to high heat (450-500°F). Grill steak about 4-5 minutes per side for medium rare, flipping once with tongs.
  5. Rest the steak: Transfer to cutting board and rest for at least 10 minutes to allow juices to redistribute.
  6. Slice and serve: Slice thinly against the grain. Spoon chimichurri over slices and top with charred corn salsa.

Notes

Rest the steak for at least 10 minutes after grilling to keep it juicy. Slice thinly against the grain for tenderness. Hand-chop herbs for a rustic chimichurri texture. Watch the corn carefully to avoid burning. The chimichurri tastes better after resting a few hours or overnight. The salsa is best fresh but can be made ahead and chilled.

Nutrition

Keywords: chimichurri, grilled flank steak, charred corn salsa, summer recipe, easy dinner, barbecue, fresh herbs, smoky, gluten-free, dairy-free

Find it online: https://realityeats.com/flavorful-chimichurri-grilled-flank-steak-with-easy-charred-corn-salsa-recipe/