Smoky, juicy grilled flank steak topped with a bright, herb-forward chimichurri made from charred corn, fresh parsley, and vinegar—summer on a plate.
Flank steak must be sliced against the grain (perpendicular to the long muscle fibers) for maximum tenderness. Let the grilled steak rest 5–8 minutes before slicing to retain juices.
Chimichurri can be made up to 4 hours ahead; store covered at room temperature. Stir before serving. Char the corn kernels directly on the grill grate or in a grill basket for best smoke flavor; don't skip this step.
Ingredients
Scale
Measurement units
- 1 ½ lb flank steak
- kosher salt (to taste)
- black pepper (to taste)
- 3 ears fresh corn
- 1 clove garlic
- ¾ cup fresh parsley
- ¼ cup fresh cilantro
- ½ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- red pepper flakes (pinch)
Ingredients
Scale
Measurement units
- 1 ½ lb flank steak
- kosher salt (to taste)
- black pepper (to taste)
- 3 ears fresh corn
- 1 clove garlic
- ¾ cup fresh parsley
- ¼ cup fresh cilantro
- ½ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- red pepper flakes (pinch)
Instructions
Prepare the steak and corn
Pat flank steak (1 ½ lb) dry with paper towels and season generously with kosher salt and black pepper on both sides.
Shuck corn and cut kernels from the cob using a sharp knife, working over a bowl to catch juices.
Char the corn kernels
Heat grill or grill pan to high heat (about 450°F). Spread corn kernels in a single layer on the grate or in a grill basket.
Grill corn kernels, stirring occasionally, until charred and blackened in spots, about 5–6 minutes.
Transfer charred corn to a small bowl and set aside to cool slightly.
Equipment: grill or grill pan, small bowl
Grill the flank steak
Place flank steak on the hot grill and cook without moving for 4–5 minutes until a brown crust forms.
Flip steak and cook the second side for 4–5 minutes until internal temperature reaches 130–135°F for medium-rare.
Transfer steak to a cutting board and let rest for 5–8 minutes.
Equipment: cutting board
Make the chimichurri
Mince garlic (1 clove), minced clove finely and add to a small bowl with charred corn kernels.
Chop fresh parsley (¾ cup), roughly chopped and fresh cilantro (¼ cup), roughly chopped roughly and add to the bowl.
Whisk in extra-virgin olive oil (½ cup), red wine vinegar (3 tbsp), and a pinch of red pepper flakes. Season with kosher salt and black pepper to taste.
Equipment: small bowl
Slice and serve
Slice flank steak thinly against the grain using a sharp knife.
Arrange sliced steak on a serving platter and spoon charred sweet corn chimichurri over the top.
Before you cook
Cook notes
- • Flank steak must be sliced against the grain (perpendicular to the long muscle fibers) for maximum tenderness.
- • Let the grilled steak rest 5–8 minutes before slicing to retain juices.
- • Char the corn kernels directly on the grill grate or in a grill basket for best smoke flavor; don't skip this step.
- • Chimichurri can be made up to 4 hours ahead; store covered at room temperature. Stir before serving.
- • For medium-rare, target 130–135°F internal temperature; flank steak is best not cooked beyond medium.
- • If corn is not in season, use fresh or thawed frozen kernels; char them in a dry skillet over high heat until blackened spots appear.
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