Step 1: Finely chop the fresh parsley and cilantro. You can do this by hand for a rustic texture or use a food processor for a quicker, finer chop. Place them in a medium bowl.
Step 2: Mince the garlic cloves and finely chop the red onion. Add them to the bowl with the herbs.
Step 3: Stir in the red wine vinegar, olive oil, dried oregano, red pepper flakes (if using), salt, and black pepper. Mix thoroughly until well combined. Taste and adjust seasoning as needed. For the best flavor, make the chimichurri at least 30 minutes in advance, or even a few hours, to allow the flavors to meld. Store any extra in an airtight Basics Glass Food Storage container in the fridge.
Step 4: Pat the steak dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
Step 5: Preheat your grill to high heat (around 450-500°F / 230-260°C). Once hot, lightly oil the grates.
Step 6: Place the seasoned steak on the hot grill. Grill for 4-6 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C), or adjust cooking time to your desired doneness. Use a meat thermometer for accuracy. For more savory main courses, consider trying our The Ultimate Creamy Garlic Parmesan Chicken Cheesy Linguine: A Weeknight Dream.
Step 7: Once cooked, remove the steak from the grill and let it rest on a cutting board, tented loosely with foil, for at least 5-10 minutes. This is crucial for juicy steak as it allows the juices to redistribute. Slice against the grain.
Step 8: While the steak is resting, grill the corn on the cob. Place the shucked corn directly on the hot grill grates. Turn every 2-3 minutes until kernels are tender-crisp and have a nice char, about 8-12 minutes total. If using frozen corn, spread it in a single layer on a hot, oiled cast-iron pan or griddle and cook until charred.
Step 9: Once charred, remove the corn from the grill (or pan) and let it cool slightly. Carefully cut the kernels off the cobs using a sharp knife.
Step 10: In a large bowl, combine the charred corn kernels, diced red bell pepper, diced red onion, and chopped avocado.
Step 11: Squeeze fresh lime juice over the salad and drizzle with a tablespoon or two of olive oil. Season with salt and pepper to taste. Gently toss to combine. This vibrant addition makes the grilled steak chimichurri charred corn salad recipe truly pop.
Step 12: Arrange the sliced grilled steak on a platter. Drizzle generously with the prepared chimichurri. Serve the charred corn salad alongside or over the steak. Enjoy your incredible grilled steak chimichurri charred corn salad recipe!