Skirt Steak And Corn With Chimichurri Recipe

Ingredients

1 1/4 pounds skirt steak, room temperature, cut crosswise into 3-inch pieces

Coarse salt and freshly ground pepper

4 ears corn, husks and silk removed, cut into quarters

1/3 cup packed finely chopped fresh flat-leaf parsley leaves

1/3 cup packed finely chopped fresh cilantro leaves and stems

1/4 teaspoon minced garlic (from 1 small clove)

1/2 cup extra-virgin olive oil

3 tablespoons red-wine vinegar

Baguette, sliced into 2-inch pieces, for serving

Preparation

Preheat grill for direct heat. Season steak with salt and pepper. Grill, flipping once, until charred in spots, 4 to 6 minutes for medium-rare. Transfer to a cutting board; let stand 10 minutes.

Meanwhile, grill corn, turning a few times, until blistered in spots and crisp-tender, 6 to 7 minutes.

Stir together herbs, garlic, oil, and vinegar in a bowl; season chimichurri with salt and pepper. Thinly slice steak against the grain. Serve with corn, chimichurri, and baguette slices.