Grilled Chimichurri Steak Salad with Crispy Onions and Jalapeños

Ingredients

• • 12 ounces beef flank steak, trimmed
• • 2 bell peppers, stems and seeds removed
• • 2 corn cobs, husks removed
• • 2 tablespoons olive oil
• • 1 teaspoon kosher salt
• • ½ teaspoon black pepper
• • 1 cup Italian parsley leaves
• • 1 cup fresh cilantro leaves
• • ¼ cup fresh lime juice
• • 2 tablespoons white wine vinegar
• • 2 tablespoon olive oil
• • 1 tablespoon water
• • 4 garlic cloves, grated
• • ½ teaspoon kosher salt
• • ¼ teaspoon crushed red pepper flakes
• 4 cups baby arugula
• ¼ cup crumbled blue cheese
• Fresh Gourmet® Crispy Onions and Jalapeños