I have to admit, making this Grilled Steak with Chimichurri and Charred Corn Recipe instantly became one of my favorite summer recipes. The first bite hits you with smoky, juicy steak, and that fresh, tangy chimichurri just elevates everything.
I love that it’s doable even if you don’t own a grill—I manage to get those perfect charred flavors right on my stovetop. Pair it with sweet, lightly charred corn, and you have a meal that tastes like a backyard barbecue without leaving the kitchen.
If you enjoy hearty, comforting meals, you can also enjoy a Roasted Poblano and Smoked Gouda Mac and Cheese Recipe for a creamy side dish. I can’t wait to share exactly how I make it.
Ingredients
Here’s what you’ll need to make this vibrant, flavorful dish. Each ingredient has a little tip to ensure the best flavor and texture.
For the chimichurri
- 1/2 cup parsley, finely chopped – fresh parsley works best for bright, herbal flavor.
- 3 garlic cloves, finely minced – avoid pre-minced garlic; it’s less pungent.
- 2 fresno chili peppers, chopped (or 2 tsp crushed red pepper flakes) – seeds in for heat, removed for mild.
- 1/2 cup olive oil – extra virgin for the richest taste.
- 2 tbsp red wine vinegar – adds tanginess that balances the herbs.
- 1 tsp dried oregano – complements parsley with subtle earthiness.
- Salt and pepper to taste – enhances all flavors.
For the steak
- 1.5 lb skirt steak – thin cut sears quickly; flank steak works as an alternative.
- 1/2 cup orange juice – tenderizes meat and adds slight sweetness.
- 1/2 cup fresh-squeezed lime juice – brightens the marinade.
- 1/2 cup Worcestershire sauce – adds umami depth.
- 1/4 cup tamari (or soy sauce) – salty, savory flavor enhancer.
- 2 tbsp red wine vinegar – balances citrus and soy.
- 1/2 cup olive oil – keeps steak moist while grilling.
- 4 garlic cloves, pressed or minced – infuses aromatic flavor.
- Coconut oil, melted – optional, for char marks and richness.
- 2-4 ears of corn, husked – fresh corn tastes sweeter than frozen.
Note: Several servings
Variations
I love experimenting, and you can tweak this recipe in many ways:
- Use dairy-free or avocado oil instead of olive oil for lighter taste.
- Substitute chimichurri herbs: cilantro or basil for a different twist.
- Add smoked paprika or chipotle for a deeper smoky flavor.
- Try sugar-free orange juice or lime for a low-sugar option.
- Make it vegetarian by swapping steak for portobello mushrooms.
- For a seafood variation, pair it with a Cajun Shrimp Boil Soup Recipe for a spicy, coastal touch.
Cooking Time
Quick and easy, yet impressive:
- Prep Time: 20 minutes
- Cooking Time: 20-25 minutes
- Total Time: 45 minutes
Equipment You Need
These tools help get the perfect flavor:
- Cast iron skillet – mimics grill for searing steak.
- Tongs – essential for turning corn over high heat.
- Chef’s knife – finely chops herbs and garlic for chimichurri.
- Bowl – for mixing marinade and chimichurri.
- Oven – to roast corn evenly before charring.
How to Make Grilled Steak with Chimichurri and Charred Corn Recipe
Preparing the Corn
Start by preheating your oven to 450°F. Roast the husked corn on the rack for 20-25 minutes until tender. Finish it over a gas flame or stovetop to get those beautiful char marks.
Making the Chimichurri
Chop parsley finely and mince garlic. Remove seeds from chili if desired, then mix with olive oil, red wine vinegar, oregano, salt, and pepper. Let it sit for 30 minutes so flavors meld beautifully.
Marinating the Steak
Combine orange juice, lime juice, Worcestershire sauce, tamari, red wine vinegar, olive oil, and garlic. Marinate steak for at least 30 minutes, or overnight for maximum flavor.
Cooking the Steak
Heat your cast iron skillet over high heat. Sear steak 3-5 minutes per side for medium-rare. Rest meat 5-10 minutes before slicing against the grain to maintain tenderness.
Serving the Corn
After charring, cut corn into manageable pieces. Optionally brush with melted coconut oil or a bit of butter. Serve alongside sliced steak and drizzle chimichurri on top.
Additional Tips for Making this Recipe Better
I’ve learned a few tricks from making this multiple times:
- I always slice steak against the grain to keep it tender.
- I chop chimichurri by hand for a fresh, vibrant texture.
- I rotate corn constantly over the flame to avoid burnt spots.
- I let steak rest covered with foil to retain juices.
- I sometimes add a pinch of smoked sea salt for extra flavor.
How to Serve Grilled Steak with Chimichurri and Charred Corn Recipe
Presentation is everything. Arrange sliced steak on a platter with corn on the side. Spoon chimichurri over meat generously. Garnish with extra parsley, lime wedges, and a sprinkle of coarse salt for a professional touch.
Nutritional Information
Here’s a quick glance at what you’re enjoying:
- Calories: ~450 per serving – hearty but balanced.
- Protein: 35g – perfect for a filling meal.
- Carbohydrates: 20g – mostly from corn and citrus.
- Fat: 25g – from olive oil and steak, healthy fats included.
Make Ahead and Storage
Refrigerating: Keep steak and chimichurri in separate airtight containers; lasts 3 days.
Freezing: Cooked steak freezes well; wrap tightly and freeze up to 2 months.
Reheating: Reheat gently in a skillet or oven to avoid drying out the meat. Chimichurri is best fresh but can be stored refrigerated for 2 days.
Why You’ll Love This Recipe
This recipe is full of reasons to make it again and again:
- Easy preparation – minimal steps for big flavor impact.
- Flexible ingredients – swap steak, herbs, or chili to suit your taste.
- Smoky, fresh flavors – captures that backyard grill feeling indoors.
- Quick cooking – ready in under an hour, even with charred corn.
- Perfect for entertaining – visually stunning and incredibly flavorful.
