Break out the grill in this recipe where southern hemisphere meets Northwest, one of Chef Brockman‘s summer faves. The combination of juicy, natural steak with sweet, full-flavored vegetables and tangy chimichurri is absolutely delectable. As succotash and chimichurri can be prepared ahead, this is a great option for a summer soiree. It’ll leave you plenty of time to chat with friends!
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Chimichurri is a traditional sauce from Argentina similar in many ways to a pesto. Chimichurri can be prepared up to a day in advance.
Place all ingredients in food processor and pulse until smooth. If preparing for the next day do not add the vinegar until ready to use.
Roasted Summer Succotash
This delicious summer succotash can be prepared up to a day in advance.
- Roast corn in the husk on a hot grill turning every couple of minutes, the husk will burn which is fine. The corn should be on the grill for about 10 minutes. Set aside to cool. Peel the corn and cut off the kernels, reserve for later.
- Cut the bottom 2-3 inches of the asparagus. Toss the asparagus with 1 T of the olive oil, salt, pepper, and balsamic vinegar. Grill 1-2 minutes depending on the size (if they are thin cook less, approximately 1 minute). Let cool. Cut into 1/4 inch pieces.
- Combine corn, asparagus, tomatoes, scallions, garlic, parsley, vinegar, and just enough oil to moisten everything, season. Reserve until ready to serve. Best served at room temperature.
Keep it simple. Salt and pepper your favorite cut of meat — Chef recommends New York Strip, Ribeye, Flat Iron, Flank, or Tri Tip — and grill to desired wellness. Serve over a bed of the succotash and top with chimichurri. Enjoy!