Kenyon's Grilled Flank Steak with Herb and Jalapeño Chimichurri Sauce

featured in Recipes

kenyonteam

Grilled Flank Steak with Herb and Jalapeño Chimichurri Sauce

With a mouth-watering marinated steak and fresh Chimichurri sauce, you can’t go wrong with this dinner.

Oct 29 - 40m cook

Prep time:

20m

Cook time

40m

Total time

Makes

4ppl

Ingredients
Instructions

Steak and Corn

Olive Oil

2 tbsp

Worcestershire sauce

2 tbsp

Soy sauce

2 tbsp

Red wine vinegar

1 tbsp

Cloves garlic, minced

Cracked pepper

1 tbsp

Each salt and brown sugar

1 tbsp

Flank steak

1 1/4 lb

Cobs corn, husks and silk removed

Chimichurri Sauce

Olive oil, divided

1/3 cup

Small Jalapeño pepper

Finely chopped fresh parsley

1/4 cup

Finely chopped fresh cilantro

1/4 cup

Finely chopped fresh mint

1/4 cup

Cloves garlic, minced

Lemon juice

1 tsp

Red wine vinegar

2 tsp

Salt

1/2 tsp

Steak and Corn: in resealable plastic bag, stir together oil, Worcestershire sauce, soy sauce, vinegar, garlic, pepper, salt, and sugar; add steak, turning to coat well, Seat and refrigerate for at least 4 hours or up to overnight.

Add 1 cup water to drip tray of Frontier Portable Grill. Preheat grill for 5 to 9 minutes on high. Drain steak, discarding marinade. Cover and grill for 6 to 8 minutes per side for medium-rare or until cooked as desired. Let stand for 10 minutes; slice thinly. Meanwhile grill corn on high heat, covered, for 10 to 15 minutes or until charred in spots and tender.

Chimichurri Sauce: Brush 1 tsp oil over jalapeño; grill, turning frequently, for 8 to 10 minutes or until tender and charred. Let cool completely; seed and chop.

Stir together remaining oil, jalapeño, parsley, cilantro, mint, garlic, lemon juice, vinegar and salt. Serve with steak and corn.

Enjoy!

TIP

Substitute basil for mint if desired