Our Favorite Summer Weeknight Meal

Meet our favorite summer weeknight meal. I love it because it's fresh and so easy to make. And the best part, is that you can freeze the leftover chimichurri sauce to use on your next meal. It's also makes for a great entertaining meal.

Skirt Steak with Chimichurri Sauce

Charred and Raw Corn with Chile and Cotija Cheese

Recipes

Yields 4 servings

Skirt Steak With Chimichurri Sauce

1 - 1 1/2 lb. skirt steak (about 1/2' thick), cut it in half crosswiseKosher salt and freshly ground black pepper1/2 cup Chimichurri Sauce (Recipe Follows)Sprinkle skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and black pepper. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high (for full instructions, turn the page). Cook 3-4 minutes per side until meat is nicely charred and medium-rare.Transfer steak to a carving board; let rest for 5-10 minutes. Thinly slice. Serve with Chimichurri Sauce.Chimichurri Sauce1/2 cup red wine vinegar1 teaspoon kosher salt plus more3-4 garlic cloves, thinly sliced or minced1 shallot, finely chopped1 Fresno chile or red jalapeño, finely chopped1/2 cup minced fresh cilantro1/4 cup minced fresh flat-leaf parsley2 tablespoons finely chopped fresh oregano3/4 cup extra-virgin olive oilCombine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. The leftover sauce can be used to marinate meat.Charred and Raw Corn with Chile and Cotija Cheese4 ears of corn, husked1 large shallot, thinly sliced into rings½ red chile (such as Holland or Fresno), with seeds, thinly sliced into rings¼ cup fresh lime juiceKosher salt and freshly ground black pepper4 tablespoons vegetable oil, divided2 oz. fresh Cotija cheese or queso fresco, crumbled¼ cup cilantro leaves with tender stemsPrepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, chile, and lime juice in a large bowl; season with salt and pepper and set aside.Brush remaining 3 ears of corn with 2 Tbsp. oil and grill, turning occasionally, until very tender and charred in spots, 10–12 minutes. Let cool.Cut kernels from cobs and add to reserved corn mixture along with cheese, cilantro, and remaining 2 Tbsp. oil. Toss to combine; season with salt and pepper.Recipe & Images by Bon Appetit {steak and salad}