Spicy Skirt Steak Chimichurri And Corn Chili

• The chimichurri (makes 1 1/2 cups):
• 2 cups packed fresh cilantro leaves (from 1 bunch)
• 2 garlic cloves
• 1/2 cup olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• The steak:
• 1 (1 1/2 lb.) skirt steak, cut into 4-inch portions
• 1/2 teaspoon ground cumin
• 1/2 teaspoon hot chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• The corn chili:
• 2 tablespoons unsalted butter
• 2 scallions, thinly sliced (green and white portions separated)
• 3 cups cut fresh corn (from 5 ears) or thawed frozen corn (about 1 lb.)
• 1/2 cup drained, diced roasted red peppers
• 1/2 teaspoon hot chili powder
• 1/4 teaspoon kosher salt

1. Make chimichurri: Blend cilantro, garlic, oil and lemon juice and salt in blender until smooth. Transfer to a bowl; set aside.
2. Make steak: Prepare grill or preheat broiler or grill pan. Season steak with cumin, chili powder, salt and pepper. Cook steak over medium flame, uncovered, for 4 minutes. Turn and cook for 4 more minutes. Transfer to board and let rest 5 minutes.
3. Prepare corn chili: Melt butter in a medium skillet over medium heat, add white of scallion and cook, stirring, for 1 minute. Add corn, red pepper, chili powder and salt; cook, stirring, until corn is crisp-tender, 2 to 3 minutes.
4. Slice steak; arrange on plates. Spoon chili onto plates; sprinkle with green of scallion. Serve with chimichurri.

chimichurri, cilantro, garlic, olive oil, lemon juice, kosher salt, skirt steak, ground cumin, hot chili powder, kosher salt, black pepper, corn chili, unsalted butter, scallions, corn, red peppers, hot chili powder, kosher salt

Taken from www.myrecipes.com/recipe/spicy-skirt-steak-chimichurri-corn-chili (may not work)