Ingredients
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Flank Steak
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Charred Corn and Tomato Salad
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Chimichurri
Juicy flank steak marinated in fresh chimichurri, grilled hot over charcoal, and served alongside a charred corn and tomato salad with cotija cheese. A fresh, bold summer meal ready in under 30 minutes.
Instructions
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01
In a bowl, mix together the parsley, olive oil, cilantro, garlic, red wine vinegar, salt, and red pepper flakes.
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02
Rub 1/4 cup of the chimichurri over the flank steak and let it marinate for at least 30 minutes, or up to 24 hours in the refrigerator. Save the rest of the chimichurri for serving.
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03
Preheat your Char-Griller to 400°F. Raise the adjustable charcoal tray closer to the grates.
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04
Season the grill grates with a high-heat oil, then cook the corn until soft and lightly charred, about 10-15 minutes.
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05
Once the corn is done, place the marinated steak directly over the hot coals and cook for 7 minutes without touching it, which allows time for a proper char.
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06
After 7 minutes, flip the steak and continue cooking to your desired doneness: 126°F for medium-rare, 135°F for medium, or 150°F for well done.
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07
Let the steak rest for 10 minutes, then slice against the grain.
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08
While the steak cooks, cut the corn off the cob and combine it in a bowl with the tomatoes, red onion, and 1/4 cup chimichurri. Mix well, then top with cotija cheese.
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09
Serve the steak slices with chimichurri spooned on top or on the side, alongside the corn and tomato salad. Enjoy!
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