Spicy Skirt Steak Chimichurri and Corn Chili

Recipe Time

Prep: 10 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 701
Fat 51 g
Satfat 14 g
Protein 38 g
Carbohydrate 29 g
Fiber 5 g
Cholesterol 100 mg
Sodium 1 mg

Ingredients

The chimichurri (makes 1 1/2 cups):
2 cups packed fresh cilantro leaves (from 1 bunch)
2 garlic cloves
1/2 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
The steak:
1 (1 1/2 lb.) skirt steak, cut into 4-inch portions
1/2 teaspoon ground cumin
1/2 teaspoon hot chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
The corn chili:
2 tablespoons unsalted butter
2 scallions, thinly sliced (green and white portions separated)
3 cups cut fresh corn (from 5 ears) or thawed frozen corn (about 1 lb.)
1/2 cup drained, diced roasted red peppers
1/2 teaspoon hot chili powder
1/4 teaspoon kosher salt

Preparation

Make chimichurri: Blend cilantro, garlic, oil and lemon juice and salt in blender until smooth. Transfer to a bowl; set aside.

Make steak: Prepare grill or preheat broiler or grill pan. Season steak with cumin, chili powder, salt and pepper. Cook steak over medium flame, uncovered, for 4 minutes. Turn and cook for 4 more minutes. Transfer to board and let rest 5 minutes.

Prepare corn chili: Melt butter in a medium skillet over medium heat, add white of scallion and cook, stirring, for 1 minute. Add corn, red pepper, chili powder and salt; cook, stirring, until corn is crisp-tender, 2 to 3 minutes.

Slice steak; arrange on plates. Spoon chili onto plates; sprinkle with green of scallion. Serve with chimichurri.

August 2005
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