Skirt Steak with Sweet Corn and Radish Chimichurri

Skirt Steak with Sweet Corn and Radish Chimichurri2

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YIELD
Serves 4

What You Need

Skirt Steak:

  • 2 pounds trimmed skirt steak  
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper 
  • ½ teaspoon coriander
  • ½ teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 1 lime, zest and juice

Chimichurri:

  • 4 ears of Dandy Super Sweet Corn, stripped from the cob
  • ½ cup Dandy Diced Celery
  • 1 shallot, peeled and diced
  • ½ cup Dandy Radish Ministicks
  • 1 cup parsley
  • 1 tablespoon chopped oregano
  • 1 teaspoon minced thyme
  • ¼ teaspoon crushed red chili flakes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoons red wine vinegar
  • 1 lime, zest and juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Make It

Skirt Steak

  1. In a small bowl combine the dry spices, olive oil and lime zest. Place Skirt steak in marinate and let sit for 20 minutes to two hours in the refrigerator. While the steak is marinating, heat your grill. 

  2. If using a gas grill set it to a medium-high heat. If using charcoal or wood, Build a nice bed of Hot embers. Once the grill is hot, remove skirt steak from marinate and dab on a paper towel to remove any excess oil. Grill for 3-4 minutes per side for medium rare. To serve, place cooked Skirt steak on a serving plate and top with the Dandy Sweet corn and radish Chimichurri and serve.

Chimichurri

  1. In the bowl of your food processor, combine the Dandy celery, shallot, herbs, chili flakes, olive oil, vinegar,  lime zest and juice, blend till smooth. Adjust seasoning with salt and pepper, set aside till ready to serve. To serve, toss the Dandy super sweet corn and the Dandy radish Mini Sticks into the puree and gently toss to incorporate. Spoon equal parts Chimichurri over the grilled skirt steak.

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