To Do This Weekend: Get Your Grill On

It’s Summer.  It’s Grilling Season.  Maybe you’ve not yet caught onto this, but grilling is…easy.  Too easy.  Easier than anyone likes to admit.

Here’s a simple, flavorful meal which incorporates some of the summer’s greatest bounties.  You can mix up the two sauces in short order, and grill everything at the same time and at the same temperature.  Try this meal over the weekend!

Grilled Street-Style Corn

Corn on the cob, shucked
2 tablespoons mayonnaise
Juice of 1/2 lime
1/4 teaspoon chili powder
Salt and pepper

Heat the grill to high.  Grill on indirect heat and cook until it begins to blacken (4 to 5 minutes), then turn. Continue cooking and turning until all sides are blackened.  Mix mayo, lime juice, and chili powder. Season with salt and pepper.  (The sauce can be made a day ahead if desired).  Slather chili-lime mayo on corn just before serving.

Skirt Steak with Chimichurri Sauce

2 pounds skirt steak

6 cloves finely minced garlic

1 tablespoon kosher salt

2 tablespoons fresh oregano

1/2 cup red wine vinegar

2/3 cup olive oil

Chimichurri Sauce

1 cup fresh flat-leaf parsley

1/4 cup fresh oregano leaves

3 green onions

3 cloves garlic

1/2 teaspoon crushed red pepper

1/2 cup olive oil

1/4 cup red wine vinegar

3 tablespoons fresh lemon juice

kosher salt

4 cups sliced ripe tomatoes

1/2 red onion thinly sliced

Place the meat in a resealable plastic bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and mix well. Marinate in the refrigerator for at least 4 hours or up to 8 hours.

To make the chimichurri sauce: finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix thoroughly and season with salt. (Sauce can made up to a day ahead of time, if desired).

With the grill on high, pull the steaks from the marinade and place them on the grill. Dump the remaining marinade over the steaks.  Grill the steaks for 3 minutes on each side for medium rare. Transfer the steaks to a cutting board and let them rest for 10 minutes.

While the meat is resting, place the tomatoes and red onion in a  medium bowl and add two generous spoonfuls of the chimichurri sauce. Gently toss the tomatoes and onions with the sauce and transfer them to a serving platter.

Slice the steak across the grain and pile it on top of the tomato salad. Serve with a generous amount of chimichurri sauce (spoon on top before or serve in a bowl).

images via halfbakedharvest

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