Chimichurri-Style Steak

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

This week’s Gameday Grub has Chef Tony, Michaela Bradley and Mary Skipper, wife of running back coach Kelly Skipper, grilling steaks with a flavor-packed South American chimichurri sauce.

INGREDIENTS

1 cup fresh Italian parsley, finely chopped
6 pepperoncini peppers, finely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 ½ lb boneless beef grilling steaks (strip, ribeye or tenderloin)
½ teaspoon kosher salt
¼ teaspoon pepper
2 teaspoons butter
1 tablespoon fresh lemon juice
4 ears fresh corn
1 tablespoon extra-virgin olive oil
1 bag fancy romaine salad greens (5-8 oz)
2 cups garlic/ginger salad crouton strips
1 (15-oz) can black beans, rinsed and drained
½ cup spicy ranch dressing
1 teaspoon dried oregano

INSTRUCTIONS

Chop parsley.

Remove stems and seeds from pepperoncini and chop.
Combine parsley, pepperoncini, olive oil, garlic and oregano; set aside.
Season steaks with salt and pepper on both sides. (Wash hands.)
Place steaks on preheated grill; coat top of steaks with parsley mixture. Grill 3 minutes without turning.
Turn steaks and coat other side with remaining mixture. Grill 3-5 minutes more until the meat reaches 145°F (for medium rare) or until desired doneness.
Top each steak with ½ teaspoon butter; sprinkle with lemon juice. Serve.
Remove husks and silks from corn; slice kernels off cob (2-3 cups)
Preheat large sauté pan on medium-high heat. Place oil in pan, then add corn. Cook 2-4 minutes or until tender. Transfer corn to salad bowl.
Combine all ingredients; toss and serve.