Summer is the perfect time to fire up the grill and indulge in the rich flavors of juicy grilled steak slices topped with fresh chimichurri and accompanied by a delightful charred corn salad. This mouthwatering dish embraces the essence of Argentine cuisine, showcasing the perfect combination of smoky, savory, and herbaceous notes. Ideal for outdoor barbecues and summer picnics, this recipe is not just about the steak; it’s a complete meal that will impress your family and friends. The marriage of the succulent steak with the vibrant chimichurri and the sweetness of the corn salad creates a symphony of flavors that will linger on your palate.

Ingredients

• For the Juicy Grilled Steak:
  • 2 lbs of ribeye or flank steak, preferably grass-fed for enhanced flavor
  • 2 tablespoons olive oil, extra virgin for richer taste
  • 2 teaspoons kosher salt, to bring out the natural flavors of the meat
  • 1 teaspoon black pepper, freshly ground for better aroma
  • 1 teaspoon garlic powder, or fresh garlic for a more robust flavor
  • 1 teaspoon onion powder, enhances the savory notes of the steak
• For the Fresh Chimichurri:
  • 1 cup fresh parsley, chopped, packed for maximum flavor
  • 1/2 cup fresh oregano, chopped, to provide a fragrant herbal note
  • 1/4 cup red wine vinegar, adds a tangy contrast to the rich steak
  • 3 cloves garlic, minced, use more for a stronger garlic taste
  • 1/2 teaspoon red pepper flakes, adjust to taste for desired heat
  • 1/2 cup olive oil, high-quality for the best flavor
  • Salt and pepper to taste, season according to your preference
• For the Charred Corn Salad:
  • 4 ears of corn, husked, fresh corn yields the best sweetness
  • 1 red bell pepper, diced, adds a crunch and sweetness
  • 1/4 red onion, finely chopped, for a sharp bite
  • 1 tablespoon olive oil, to help caramelize the corn during grilling
  • Juice of 1 lime, brightens the flavors
  • Salt and pepper to taste, enhance the overall flavor profile

Steps / Instructions

1. Prepare the Steak: In a small bowl, mix together the olive oil, kosher salt, black pepper, garlic powder, and onion powder. Rub this mixture all over the steak, ensuring an even coating for maximum flavor penetration. Let it marinate for at least 30 minutes at room temperature or up to 24 hours in the refrigerator for deeper flavor. This step is crucial as it allows the spices to infuse into the meat, making for a truly juicy grilled steak.
2. Create the Chimichurri: In a medium bowl, combine the chopped parsley, oregano, red wine vinegar, minced garlic, and red pepper flakes. Gradually whisk in the olive oil until well blended and vibrant in color. Season with salt and pepper to taste. Set aside to allow the flavors to meld for at least 15 minutes; this resting period will enhance the aroma and taste of the chimichurri.
3. Prepare the Corn Salad: Preheat your grill to medium-high heat. Husk the corn and drizzle it lightly with olive oil. Grill the corn for about 10-15 minutes, turning occasionally, until all sides are charred and golden. Look for a nice char on the kernels, which adds a smoky flavor. Once done, remove from the grill and let cool slightly before cutting the kernels off the cob.
4. Combine the Salad: In a large bowl, combine the grilled corn kernels, diced red bell pepper, and chopped red onion. Squeeze lime juice over the top and season with salt and pepper. Toss to combine, ensuring even distribution of ingredients, and set aside to let the flavors develop.
5. Grill the Steak: Once your grill is hot, place the marinated steak directly on the grill grates. Grill for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy—130°F for medium-rare, 140°F for medium, and 160°F for well done. Make sure to avoid pressing down on the steak while grilling as this can release the flavorful juices.
6. Rest the Steak: Remove the steak from the grill and let it rest for at least 5-10 minutes before slicing. This resting period is essential as it allows the juices to redistribute throughout the steak, ensuring each bite is tender and juicy. If you skip this step, you might end up with dry, chewy meat.
7. Slice and Serve: Slice the steak against the grain into thick, juicy slices and arrange on a serving platter. Drizzle generously with chimichurri and serve alongside the charred corn salad, creating a beautiful and inviting presentation. The vibrant colors and fresh aromas will make it hard for anyone to resist!

Tips & Tricks

To achieve the best results, consider the following tips: You can learn more about this topic.

• Choose high-quality steak for maximum flavor—look for well-marbled cuts for a juicy experience that melts in your mouth.
• For a flavorful twist, experiment with different steak marinade options, such as adding citrus zest or spices like cumin to your rub.
• If short on time, prepare the chimichurri and corn salad ahead of time—both can be made a day in advance and stored in the refrigerator, allowing the flavors to deepen.
• Avoid overcooking the steak; use a meat thermometer to achieve the perfect level of doneness to ensure that it remains juicy and tender.
• Common mistakes include not allowing the steak to rest after grilling, which can lead to dry meat. Always let it rest to keep your juicy grilled steak experience intact!

Variations

Feel free to customize this dish according to your preferences: Check out our related guide for more tips.

• Swap the ribeye for skirt or sirloin steak for a different flavor and texture—each cut has its unique characteristics that can enhance your dish.
• For a vegetarian option, grill portobello mushrooms or eggplant slices, marinating them similarly to the steak to absorb all the flavors.
• Try different herbs in the chimichurri, such as cilantro or basil, for a unique twist that can elevate the taste profile even further.

Serving Suggestions

Serve this meal as part of a summer barbecue spread, pairing it with grilled vegetables recipes or a refreshing salad. Consider serving a light, crisp white wine or a light beer to enhance the outdoor dining experience. For added flair, garnish the dish with wedges of lime and additional fresh herbs for a colorful presentation that will impress your guests.

Print

Juicy grilled steak slices topped with fresh chimichurri and charred corn

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Argentine Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

30 min

🍳

Cook Time

20 min

🔥

Calories

—

Summer is the perfect time to fire up the grill and indulge in the rich flavors of juicy grilled steak slices topped with fresh chimichurri and accompanied by a delightful charred corn salad. This mouthwatering dish embraces the essence of Argentine cuisine, showcasing the perfect combination of smoky, savory, and herbaceous notes. Ideal for outdoor barbecues and summer picnics, this recipe is not just about the steak; it’s a complete meal that will impress your family and friends.

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Ingredients

US Metric

• 2 lbs of ribeye or flank steak, preferably grass-fed for enhanced flavor
• 2 tablespoons olive oil, extra virgin for richer taste
• 2 teaspoons kosher salt, to bring out the natural flavors of the meat
• 1 teaspoon black pepper, freshly ground for better aroma
• 1 teaspoon garlic powder, or fresh garlic for a more robust flavor
• 1 teaspoon onion powder, enhances the savory notes of the steak
• 1 cup fresh parsley, chopped, packed for maximum flavor
• 1/2 cup fresh oregano, chopped, to provide a fragrant herbal note
• 1/4 cup red wine vinegar, adds a tangy contrast to the rich steak
• 3 cloves garlic, minced, use more for a stronger garlic taste
• 1/2 teaspoon red pepper flakes, adjust to taste for desired heat
• 1/2 cup olive oil, high-quality for the best flavor
• Salt and pepper to taste, season according to your preference
• 4 ears of corn, husked, fresh corn yields the best sweetness
• 1 red bell pepper, diced, adds a crunch and sweetness
• 1/4 red onion, finely chopped, for a sharp bite
• 1 tablespoon olive oil, to help caramelize the corn during grilling
• Juice of 1 lime, brightens the flavors
• Salt and pepper to taste, enhance the overall flavor profile

Directions

1.

In a small bowl, mix together the olive oil, kosher salt, black pepper, garlic powder, and onion powder. Rub this mixture all over the steak, ensuring an even coating for maximum flavor penetration. Let it marinate for at least 30 minutes at room temperature or up to 24 hours in the refrigerator for deeper flavor.

2.

In a medium bowl, combine the chopped parsley, oregano, red wine vinegar, minced garlic, and red pepper flakes. Gradually whisk in the olive oil until well blended and vibrant in color. Season with salt and pepper to taste. Set aside to allow the flavors to meld for at least 15 minutes.

3.

Preheat your grill to medium-high heat. Husk the corn and drizzle it lightly with olive oil. Grill the corn for about 10-15 minutes, turning occasionally, until all sides are charred and golden. Remove from the grill and let cool slightly before cutting the kernels off the cob.

4.

In a large bowl, combine the grilled corn kernels, diced red bell pepper, and chopped red onion. Squeeze lime juice over the top and season with salt and pepper. Toss to combine and set aside.

5.

Once your grill is hot, place the marinated steak directly on the grill grates. Grill for about 5-7 minutes on each side for medium-rare. Use a meat thermometer for accuracy—130°F for medium-rare, 140°F for medium, and 160°F for well done.

6.

Remove the steak from the grill and let it rest for at least 5-10 minutes before slicing.

7.

Slice the steak against the grain into thick, juicy slices and arrange on a serving platter. Drizzle generously with chimichurri and serve alongside the charred corn salad.