Skirt Steak with Corn

  • 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


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, herb mixture, and baguette slices.

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