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
4 cobs corn, husks and silk removed
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
- 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. Seal 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.
Tip: Substitute basil for mint if desired.