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Recipe: Chimichurri Steak with Summer Succotash

Filed Under: Festive Fare

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

Chimichurri is a traditional sauce from Argentina similar in many ways to a pesto. Chimichurri can be prepared up to a day in advance.

INGREDIENTS

  • 1 cup fresh parsley leaves
  • 1/4 cups fresh cilantro leaves
  • 1/2 cups olive oil
  • 1/4 cups red wine vinegar
  • 3 cloves garlic
  • 1 teaspoons crushed red pepper flakes (dried)
  • 1/2 teaspoons ground cumin
  • salt to taste
  • 1 tablespoons shallot, minced

INSTRUCTIONS

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.

INGREDIENTS

  • 4 Ears of Corn
  • 1 lb Asparagus
  • 2 Vine-ripened Tomatoes (1/4 inched diced)
  • 1 bunch Scallions (sliced)
  • 2 t Garlic (chopped)
  • 1T Balsamic vinegar
  • 2T Parsley (chopped)
  • 4T Extra virgin olive oil
  • 1T Rice wine vinegar
  • Salt & Pepper

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.

Grilled Steak

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!

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