Spicy Skirt Steak Chimichurri and Corn Chili

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Nutritional Information

Amount per serving
  • Calories: 701
  • Fat: 51g
  • Saturated fat: 14g
  • Protein: 38g
  • Carbohydrate: 29g
  • Fiber: 5g
  • Cholesterol: 100mg
  • Sodium: 1mg


  • 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


  1. Make chimichurri: Blend cilantro, garlic, oil and lemon juice and salt in blender until smooth. Transfer to a bowl; set aside.
  2. 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.
  3. 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.
  4. Slice steak; arrange on plates. Spoon chili onto plates; sprinkle with green of scallion. Serve with chimichurri.
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