Juicy grilled steak slices topped with fresh chimichurri and charred corn

Ingredients

• 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

Instructions

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.