The corn can sit at room temp while you work on everything else, and the steak will cook up in ~10 minutes and then needs to rest before you cut into it. My suggestion is to start with the corn, then make the chimichurri then grill the steak last. There are a few parts to this meal, but it honestly comes together fairly quickly and easily. On the grill or on the stove (I originally meant to make this steak on our charcoal grill, but then it was 90 degrees out and I thought, let me just cook this inside and not set myself on fire) with one GREAT side and you’re set. This falls into the category of quintessential summer dinners for me.
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