Chimichurri Steak + Chili Lime Glazed Corn
½ tablespoon honey
1 tablespoon fresh cilantro (or 1 teaspoon dried)
3 cloves garlic, minced
¼ cup olive oil
2 8-ounce strip steaks
1 green chili pepper
½ large onion
1 clove garlic
1 tablespoon ground cumin
½ cup fresh cilantro, chopped (or 2 tablespoons dried)
1/2 cup fresh parsley, chopped (or 2 tablespoons dried)
1 dash table salt
1/3 cup olive oil
Combine honey, cilantro, garlic, lime juice, and olive oil and steak in a zipper bag. Refrigerate up to 4 hours, taking steak out of the fridge approximately 30 minutes before grilling to bring to room temperature.
Grill steak on medium-high to desired doneness. Let rest for 5-10 minutes covered with foil, then cut into thin strips across the grain.
To prepare chimichurri, place peppers, onion, and garlic in a food processor and blend until chopped. Add remaining ingredients and pulse until fully mixed. If you do not have a food processor, Finely mince vegetables + herbs and stir to combine with remaining ingredients.
Plate steak and top with 2 tablespoons chimichurri. Serve with Chili Lime Glazed Corn
Chili Lime Glazed Corn
4 ears fresh corn
4 cloves garlic, minced
1 lime, juiced
1 tablespoon olive oil
Pinch of salt
½ teaspoon of chili powder
Remove husk and silk from corn. Rinse and dry. Mix remaining ingredients together in a bowl and set aside.
Grill corn for 10 minutes, turning occasionally to evenly cook. Brush with lime glaze and cook an additional 1-2 minutes. Remove and serve with Serve with Chimichurri Steak.
- Heart Health Tip: This Chimichurri is packed with fiber and antioxidants, which helps keep blood pressure low.
- Cooking Tip: Freeze fresh herbs in ice cube trays filled with water to use later. Leftover chimichurri is great over eggs or as a condiment on sandwiches or salads. It also freezes well!