Sunday Dinner: Grilled Skirt Steak with Chimichurri, Grilled Corn, and Tomato and Avocado Salad

The great thing about chimichurri is that it works equally well for a marinade and meat sauce as it does for a salad dressing, so this meal doesn’t require too much preparation. Another plus: cooking everything on the grill means no pots and pans to scrub!

Grilled Skirt Steak with Chimichurri Marinade

  1 1/5 lb skirt steak
  1/2 cup red wine vinegar
  1 teaspoon kosher salt plus more
  3–4 garlic cloves, minced
  1 small onion, minced
  3 jalapenos finely chopped
  1 cup minced fresh flat-leaf parsley
  1/3 cup finely chopped fresh oregano
  3/4 cup extra-virgin olive oil

Combine all ingredients in food processor and let stand for at least 10 minutes. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.

Remove meat from marinade, pat dry, and grill.

Grilled Corn with Herbed Butter

  1/2 cup (1 stick) unsalted butter, room temperature
  2 tablespoons finely chopped fresh tender herbs (such as basil, chives, and/or flat-leaf parsley)
  1 1/2 teaspoon kosher salt
  1/2 teaspoon freshly ground black pepper
  cayenne pepper
  8 ears corn, shucked
  1 tablespoon vegetable oil

Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside. Brush corn with oil and grill over medium-high heat, turning often, until it is tender and charred in spots (about 5-8 minutes).

Transfer corn to a large plate and spread with reserved herb butter, dividing evenly.

Spoon reserved chimichurri sauce over the grilled meat and thinly-sliced avocado and tomato. Enjoy!