Grilled Steak with Grilled White Corn and Chilean-style Chimichurri Churrasco con Elote y Pebre
1/2 cup olive oil
1 teaspoon whole black pepper, freshly cracked
1 tablespoon garlic, finely chopped
2 tablespoons cilantro, finely chopped
5 pieces (120 grams each) skirt steak or rib eye steak
2 ears white corn on the cob
4 cups water
1/4 cup butter salt, to taste
1. Mix olive oil, black pepper, garlic and cilantro. Pour over the steaks and let marinate
for at least 6 hours.
2. Boil white corn in water with salt for at least 10 minutes.
3. Turn on the charcoal and grill the corn until golden brown, baste with butter every time you turn it. Season with salt.
4. Grill the steak on high heat and season with salt while grilling. Cook to desired doneness. Serve steaks with grilled corn and chimichurri (recipe below) on the side.
How to make chimichurri:
2 siling labuyo (bird’s eye chilies)
2 tablespoons red onion, finely chopped
3 tablespoons + 1 teaspoon ripe tomatoes, deseeded, finely chopped
2 teaspoons garlic, finely chopped
2 tablespoons red bell pepper, finely chopped
1 tablespoon + 1 teaspoon cilantro, finely chopped
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon water
1 tablespoon lime juice
salt and pepper, to taste
Mix together all the ingredients. Keep in the refrigerator for at least 2 hours to help blend together the flavors.
Recipe originally published in Food Magazine. Photograph by JC Inocian. Styling by Katherine Jao.