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Flavorful Chimichurri Grilled Skirt Steak Recipe with Easy Roasted Corn Salsa

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A quick and easy chimichurri grilled skirt steak paired with a fresh roasted corn salsa, perfect for backyard BBQs and busy weeknights.

Ingredients

Scale
  • 1.5 pounds skirt steak, trimmed
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup fresh parsley leaves, packed
  • 1/2 cup fresh cilantro leaves
  • 4 garlic cloves, minced
  • 1 small shallot, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup red wine vinegar
  • 3/4 cup extra virgin olive oil
  • Juice of 1 lime
  • Salt and pepper to taste
  • 2 cups fresh or frozen corn kernels (thawed if frozen)
  • 1/2 cup cherry tomatoes, quartered (optional)
  • 1 small jalapeño, seeded and minced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Juice of 1/2 lime

Instructions

  1. Prepare the Chimichurri Sauce: In a food processor, combine parsley, cilantro, garlic, shallot, and red pepper flakes. Pulse a few times until finely chopped but not pureed. Add red wine vinegar, lime juice, salt, and pepper. With the processor running, slowly drizzle in olive oil until emulsified. Taste and adjust seasoning. Set aside.
  2. Roast the Corn for Salsa: Preheat oven to 425°F (220°C). Toss corn kernels with olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes, stirring halfway, until kernels are golden and slightly charred. Let cool slightly.
  3. Mix the Roasted Corn Salsa: In a bowl, combine roasted corn, cherry tomatoes, jalapeño, red onion, cilantro, and lime juice. Stir well and adjust salt and pepper. Set aside.
  4. Season and Grill the Skirt Steak: Preheat grill to medium-high (around 450°F / 230°C). Pat skirt steak dry with paper towels. Rub with olive oil and season generously with salt and pepper. Grill steak for about 4-6 minutes per side for medium rare (internal temp ~130°F / 54°C). Avoid flipping repeatedly.
  5. Rest and Slice: Transfer steak to a cutting board and let rest loosely tented with foil for 5 minutes. Slice against the grain into thin strips.
  6. Assemble and Serve: Plate sliced steak and spoon chimichurri generously over the top. Add a scoop of roasted corn salsa on the side or over the steak.

Notes

Use an instant-read thermometer to avoid overcooking; aim for 130-135°F for medium-rare. Rest steak for 5 minutes before slicing to keep it juicy. Don’t puree chimichurri completely to maintain texture. Toss corn halfway through roasting for even charring. Recipe is naturally gluten-free; check vinegar and spices for additives.

Nutrition

Keywords: chimichurri, grilled skirt steak, roasted corn salsa, BBQ, quick dinner, easy recipe, gluten-free, low-carb

Find it online: https://sagestirs.com/flavorful-chimichurri-grilled-skirt-steak-recipe-with-easy-roasted-corn-salsa/