“Delectable Tex-Mex Fiesta: Grilled Chimichurri Steak with Corn Salsa & Cilantro Lime Rice”
Discover this mouthwatering Tex-Mex fiesta featuring tender grilled chimichurri steak with zesty corn salsa and fluffy cilantro lime rice! This Intermediate level recipe is perfect for your next culinary adventure, combining bold flavors and easy preparation. Learn the secrets to sensational plating and presentation in this cinematic recipe that will transport your taste buds to Mexico and Texas!
Allergens
Gluten, Soy (in chimichurri sauce)
Ingredients
- 2 (6
- ounce) beef sirloin steaks, about 1 inch thick
- 1 cup fresh chimichurri sauce
- 2 cups cooked long
- grain white rice
- 1/4 cup chopped cilantro
- 1 lime, zested and juiced
- 2 cups corn kernels, fresh or frozen
- 1 red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- Salt and black pepper, to taste
- Optional: avocado slices for garnish
Instructions
- Prepare the chimichurri sauce by combining fresh parsley, garlic, olive oil, vinegar, and spices in a food processor or blender. Blend until smooth, then refrigerate to let flavors meld.
- Season steaks with salt and pepper on both sides. In a grill pan or heavy skillet over medium high heat, sear steaks for 3 minutes per side for medium rare. Brush with chimichurri sauce during the last minute of cooking. Remove from heat and let rest for 5 minutes before slicing.
- For the cilantro lime rice, mix cooked rice with chopped cilantro, lime zest, and half of the lime juice in a bowl. Season with salt and pepper to taste.
- In a separate bowl, combine corn kernels, red bell pepper, cherry tomatoes, and remaining lime juice. Season with salt and pepper for the corn salsa.
- Plate the steak slices over the cilantro lime rice, then top with more chimichurri sauce. Serve corn salsa on the side. Optionally, garnish with avocado slices.
Chef’s Insight
Use a spatula to create texture on the seared steaks while cooking.
Notes
Use fresh, high-quality ingredients for the best flavor.