Chimichurri Grilled Steak with Corn Salad – FRESHFARM

Ingredients

• Chimichurri sauce
• ½ cup chopped cilantro*
• ¼ cup chopped parsley
• 1 Tbsp chopped oregano
• 3 garlic cloves, minced
• 1 fresno pepper or red jalapeño
• 1 shallot, minced
• 3/4 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 tsp kosher salt, plus more to taste
• *For those who don’t care for cilantro, substitute for more parsley, or try mint or whatever fresh herbs you have on hand really!
• Steak
• We used a really beautifully marbled beef chuck here, but skirt steaks are lovely, or skip the meat all together and dress grilled zucchini planks or roasted new potatoes with the chimichurri!
• Corn and Sungold Tomato Salad
• 1 pint halved sungold tomatoes
• 2 ears corn, roasted and shaved off the cob
• ½ red onion, thinly sliced
• ¼ cup fetina cheese*
• *Feta works great in this too, but since our own Shepherd’s Manor Creamery recently won a gold medal for their fetina, we had to try it!