Hey foodie friends,
It’s Al here, and I’ve been itching to share this latest kitchen adventure with you! As you know, I’m always on the lookout for new tastes to bring to our dining table at home, and this time my taste buds craved something with a little South American flair. The result? A dish that transports you straight to the bustling streets of Buenos Aires, without ever leaving your kitchen!
I couldn’t resist going all out with a Char-Grilled Chimichurri Skirt Steak, accompanied by a Fire-Roasted Corn Salad that just screams summer barbecues. This dish is all about bold flavors and simple, quality ingredients coming together in beautiful harmony. Plus, let’s be honest, any excuse to fire up the grill as the weather starts warming up is more than welcome, right?
The star of the show, skirt steak, isn’t just delectable; it’s also a chef’s dream for its quick cooking time and full-bodied flavor. It’s the perfect canvas for our zesty, herby chimichurri – an Argentinian classic sauce that’s bound to become a staple in your fridge once you’ve tried it. It’s fresh, vibrant, and the parsley and oregano really shine through, complemented by the tangy red wine vinegar and spicy chili.
Now, let’s talk about the corn salad. Those golden, fire-roasted kernels mixed with the sweet cherry tomatoes, creamy avocado, and that crumbly feta… it’s a side dish that almost steals the show. Almost! Each bite is a little celebration of textures and tastes, with the smoked paprika bringing a subtle warmth that’ll have you reaching for seconds before you know it.
Putting it all together couldn’t be easier, and there’s something incredibly satisfying about the sizzle of the steak on the grill and the charred marks on the corn – it feels like proper cooking, you know?
The real triumph of this meal is the balance. The hearty, charred steak with its robust chimichurri sauce just finds a perfect partner in the fresh and zesty corn salad. It’s satisfying without being heavy, and every mouthful is packed with layers of flavor.
I love seeing your takes on the dishes I share, so if you give this one a go, let me know how it turns out! Snap a photo and tag me – seeing your creations always makes my day.
So here’s to the flavors of South America and the joy of grilling. Get out there, turn up the heat, and enjoy the sizzle of steak and the company of loved ones around the BBQ. It’s meals like these that remind us how food really can be a ticket to anywhere in the world, one delicious bite at a time.
Until next time, keep those grills hot and those flavors bold!
Cheers,
Al
Ingredients
– Skirt steak, 500g
– Fresh parsley, 1 cup (packed)
– Fresh oregano, 1/4 cup (packed)
– Garlic, 4 cloves
– Red wine vinegar, 3 tablespoons
– Olive oil, 2/3 cup
– Red chili, 1 (deseeded and chopped)
– Salt, 1 teaspoon
– Freshly ground black pepper, 1/2 teaspoon
– Corn on the cob, 4 ears
– Cherry tomatoes, 200g (halved)
– Red onion, 1 (thinly sliced)
– Fresh lime juice, 2 tablespoons
– Avocado, 1 (diced)
– Fresh coriander (cilantro), 1/4 cup (chopped)
– Feta cheese, 100g (crumbled)
– Ground cumin, 1/2 teaspoon
– Smoked paprika, 1/2 teaspoon
– Extra virgin olive oil, for drizzling
– Flakey sea salt, to taste
Method
1. Start by making the chimichurri sauce. In a food processor, combine the fresh parsley, oregano, garlic cloves, red wine vinegar, 2/3 cup of olive oil, chopped red chili, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Pulse until the herbs are finely chopped and the sauce is well blended. Adjust seasoning to taste and set aside for the flavors to meld, at least 30 minutes.
2. Preheat your grill to a high heat, around 450-500°F (232-260°C). While the grill is heating, prepare your corn by husking and removing any silk. Brush the corn lightly with olive oil and season with ground cumin, smoked paprika, and a pinch of salt.
3. Place the skirt steak on a plate and season both sides generously with salt and pepper. Once the grill is hot, place corn on the cob directly on the grill. Cook, turning occasionally, until they are charred in spots and cooked through, about 10-15 minutes. Remove the corn from the grill and let it cool slightly before handling.
4. Place the skirt steak on the grill and cook for 3-4 minutes per side for medium-rare, or until desired doneness is reached. If you prefer medium, aim for 5-7 minutes per side. Always use a meat thermometer to check for doneness, looking for an internal temperature of 130°F for medium-rare. Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes.
5. While the steak is resting, slice the kernels off the cooled corn cobs and place them in a large mixing bowl. Add the halved cherry tomatoes, thinly sliced red onion, diced avocado, chopped fresh coriander, and crumbled feta cheese to the bowl.
6. Dress the corn salad with fresh lime juice, a drizzle of extra virgin olive oil, and season with flakey sea salt and freshly ground black pepper to taste. Gently toss to combine all the ingredients.
7. After the steak has rested, slice it against the grain into thin strips. This ensures the meat is tender.
8. Assemble your dish by placing a generous portion of the grilled skirt steak on each plate. Spoon over a liberal amount of chimichurri sauce over the steak strips.
9. Serve alongside the fire-roasted corn salad, adding an extra spoon of chimichurri on the side, if desired.
Enjoy the vibrant flavors and textures of this South American-inspired meal!
