We bought a huge tub of Chimichurri sauce from Costco, so now we have to use it on everything…
Ingredients
- Skirt steak
- Chimichurri sauce
- Whole corn on the cob
- Broccoli florets
- Salt / pepper
- Olive oil
Method
Add the steak and a good amount of chimichurri sauce to a Ziploc bag, seal it and squeeze it around to make it gets all over the meat, then put it in the fridge for a few hours to marinade.
When you’re ready to start cooking, toss the broccoli in a little olive oil, salt and pepper, and add to a baking tray. Husk the corn, and then leave it alone – don’t add any butter or seasonings or anything else to it.
Roast the broccoli for about 20 minutes, or until it’s lightly browned and tender. I did this on a gas barbecue, but it’s very possible to cook broccoli on a firepit too – it’s just a little different.
At the same time, place the corn cobs on the barbecue and just cook them au naturel. If the corn is any good, the natural sweetness will come shining through as it caramelizes and browns. I guess you can add butter to it if you absolutely must, but it’s really not necessary.
When the broccoli and corn have about 10 minutes left to cook, add the whole skirt steak to a preheated and lightly oiled cast iron skillet. Cook for a couple of minutes each side, then remove and wrap in foil for another 2-3 minutes, while the vegetables finish cooking.
Slice the steak, and serve with the vegetables. And a good wine of course.
(My wife and I like to cut the corn off the cob immediately before serving, because we’re not big fans of watching or listening to people eat corn on the cob. Totally up to you though.)