The steak and corn can be grilled up to a day ahead and stored in the refrigerator, in separate containers; serve them cold or at room temperature. The chimichurri can also be made up to a day ahead; store it in the refrigerator, in a jar with a thin layer of olive oil on top. Shake to combine before serving, at room temperature.
Ingredients
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1 ¼ pounds skirt steak, room temperature, cut crosswise into 3-inch pieces
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Coarse salt and freshly ground pepper
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4 ears corn, husks and silk removed, cut into quarters
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⅓ cup packed finely chopped fresh flat-leaf parsley leaves
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⅓ cup packed finely chopped fresh cilantro leaves and stems
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¼ teaspoon minced garlic (from 1 small clove)
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½ cup extra-virgin olive oil
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3 tablespoons red-wine vinegar
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Baguette, sliced into 2-inch pieces, for serving
Description
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Preheat grill for direct heat. Season steak with salt and pepper. Grill, flipping once, until charred in spots, 4 to 6 minutes for medium-rare. Transfer to a cutting board; let stand 10 minutes.
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Meanwhile, grill corn, turning a few times, until blistered in spots and crisp-tender, 6 to 7 minutes.
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Stir together herbs, garlic, oil, and vinegar in a bowl; season chimichurri with salt and pepper. Thinly slice steak against the grain. Serve with corn, chimichurri, and baguette slices.
