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


Prep Time: 20 minutes 

Cook Time: 40 minutes 

Total Time: 1 hour (+ 4 hours marinating time) 

Makes: 4 servings 



Steak and Corn: 

2 tbsp olive oil 

2 tbsp Worcestershire sauce 

2 tbsp soy sauce 

1 tbsp red wine vinegar 

4 cloves garlic, minced 

1 tbsp cracked pepper 

1 tsp each salt and brown sugar 

1 1/4 lb flank steak 

cobs corn, husks and silk removed 


Chimichurri Sauce: 

1/3 cup olive oil, divided 

1 small jalapeño pepper 

1/4 cup finely chopped fresh parsley 

1/4 cup finely chopped fresh cilantro 

1/4 cup finely chopped fresh mint 

2 cloves garlic, minced 

1 tbsp lemon juice 

2 tsp red wine vinegar 

1/2 tsp salt 



  1. Steak and CornIn resealable plastic bag, stir together oil, Worcestershire sauce, soy sauce, vinegar, garlic, pepper, salt and sugar; add steak, turning to coat wellSeal and refrigerate for at least 4 hours or up to overnight.   
  1. 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. 
  1. Chimichurri Sauce: Brush 1 tsp oil over jalapeñogrill, turning frequently, for 8 to 10 minutes or until tender and charred. Let cool completely; seed and chop.  
  1. Stir together remaining oil, jalapeño, parsley, cilantro, mint, garlic, lemon juice, vinegar and salt. Serve with steak and corn.  


Tip: Substitute basil for mint if desired.   


steak corn

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