Spicy Skirt Steak Chimichurri and Corn Chili |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Ingredients:
2 cups packed fresh cilantro leaves (from 1 bunch) |
2 garlic cloves |
1/2 cup olive oil |
1 tablespoon fresh lemon juice |
1 teaspoon kosher salt |
1 (1 1/2 lb.) skirt steak, cut into 4-inch portions |
1/2 teaspoon ground cumin |
1/2 teaspoon hot chili powder |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
2 tablespoons unsalted butter |
2 scallions, thinly sliced (green and white portions separated) |
3 cups cut fresh corn (from 5 ears) or thawed frozen corn (about 1 lb.) |
1/2 cup drained, diced roasted red peppers |
1/2 teaspoon hot chili powder |
1/4 teaspoon kosher salt |
Directions:
1. Make chimichurri: Blend cilantro, garlic, oil and lemon juice and salt in blender until smooth. Transfer to a bowl; set aside.
2. Make steak: Prepare grill or preheat broiler or grill pan. Season steak with cumin, chili powder, salt and pepper. Cook steak over medium flame, uncovered, for 4 minutes. Turn and cook for 4 more minutes. Transfer to board and let rest 5 minutes.
3. Prepare corn chili: Melt butter in a medium skillet over medium heat, add white of scallion and cook, stirring, for 1 minute. Add corn, red pepper, chili powder and salt; cook, stirring, until corn is crisp-tender, 2 to 3 minutes.
4. Slice steak; arrange on plates. Spoon chili onto plates; sprinkle with green of scallion. Serve with chimichurri.
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