Grilled Skirt Steak with Chimichurri Marinade
1 1/5 lb skirt steak
1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3–4 garlic cloves, minced
1 small onion, minced
3 jalapenos finely chopped
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil
Combine all ingredients in food processor and let stand for at least 10 minutes. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade, pat dry, and grill.
Grilled Corn with Herbed Butter
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped fresh tender herbs (such as basil, chives, and/or flat-leaf parsley)
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
cayenne pepper
8 ears corn, shucked
1 tablespoon vegetable oil
Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside. Brush corn with oil and grill over medium-high heat, turning often, until it is tender and charred in spots (about 5-8 minutes).
Transfer corn to a large plate and spread with reserved herb butter, dividing evenly.
Spoon reserved chimichurri sauce over the grilled meat and thinly-sliced avocado and tomato. Enjoy!
1 1/5 lb skirt steak
1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3–4 garlic cloves, minced
1 small onion, minced
3 jalapenos finely chopped
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil
Combine all ingredients in food processor and let stand for at least 10 minutes. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade, pat dry, and grill.
Grilled Corn with Herbed Butter
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped fresh tender herbs (such as basil, chives, and/or flat-leaf parsley)
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
cayenne pepper
8 ears corn, shucked
1 tablespoon vegetable oil
Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside. Brush corn with oil and grill over medium-high heat, turning often, until it is tender and charred in spots (about 5-8 minutes).
Transfer corn to a large plate and spread with reserved herb butter, dividing evenly.
Spoon reserved chimichurri sauce over the grilled meat and thinly-sliced avocado and tomato. Enjoy!
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