Grilled Flank Steak with roasted corn, tomatoes and chimichurri sauce

#summergrillingfresh

Kernels from 3 ears of corn

1 flank steak, about 1 1/4-1 1/2 pounds

Salt and Pepper

Olive Oil

1 red onion, cut into wedges

5 cups lettuce greens of your choice, washed and dried

2 cups cherry tomatoes, quartered, or 2 tomatoes, cut into wedges

1 can (14 ounces) black beans, rinsed

1 lime, quartered, for garnish

Chimichurri Sauce

3 Tbsp red wine vinegar

3 Tbsp chopped shallots

2 tsp minced garlic

3/4 cup lightly packed fresh parsley leaves

1/4 cup fresh basil leaves

2/3 cup olive oil

1/2 tsp red pepper flakes

salt and pepper

1. To make the sauce, combine all of the ingredients for the Chimichurri Sauce in a blender. Pulse 3 or 4 times to combine, but leave the mixture slightly chunky. Taste and adjust the salt and pepper, if necessary.

2. Preheat the oven to 350 F. Line a cookie sheet with parchment paper and spread the corn kernels on it in a single layer. Spoon 1 or2 Tbsp of the Chimichurri sauce over the corn, mix and roast until cooked, about 8-10 minutes.

3. Preheat a stovetop grill pan or outdoor grill. Season the steak with salt and pepper on both sides and brush with oil. Grill until meat is medium-rare, about 5-7 minutes on each side, depending on the size of the steak. Brush onion wedges with olive oil and grill alongside the meat. When the steak is done, place it on a cutting board and brush with 1-2 tbsp of the Chimichurri sauce, then let it rest for at least 5 minutes before very thinly slicing it diagonally, against the grain.

4. Place greens on a large serving platter. Arrange the tomatoes, black beans and corn on different areas of the platter, leaving room in the venter for the meat. Place the sliced steak and onions on the salad in the center of the plate. Garnish with lime wedges. Serve with Chimichurri Sauce to spoon over individually.