Mouthwatering Mexican Fiesta: Grilled Chimichurri Steak with Cilantro Lime Rice and Charred Corn Salsa
Discover this delectable and mouthwatering Mexican Fiesta, featuring succulent grilled chimichurri steak served with fluffy cilantro lime rice and a delightful charred corn salsa. Immerse yourself in the vibrant flavors of Mexico with this advanced level dinner recipe that is perfect for impressing guests or treating yourself to an exceptional culinary experience.
Allergens
Gluten, Dairy
Ingredients
- 4 (6 oz each) beef top sirloin steaks, 1 inch thick
- 2 cups fresh cilantro leaves
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 cups cooked white rice
- Zest of one lime
- Juice of two limes
- 4 ears corn, shucked
- 1/2 cup chopped red onion
- 1 jalapeno, seeded and minced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Prepare the chimichurri by blending cilantro, olive oil, garlic, oregano, salt, and pepper in a food processor until smooth. Set aside.
- Cook white rice according to package instructions, then mix with lime zest and juice.
- Season steaks with salt and pepper, then grill over medium high heat for 4 minutes per side or until desired doneness. Brush with chimichurri during the last minute of cooking. Let rest for 5 minutes, then slice.
- In a large skillet, char corn over high heat until slightly blackened. Remove from skillet and cut off kernels. Combine corn kernels with red onion, jalapeno, cherry tomatoes, cilantro, salt, and pepper. Set aside.
- Assemble the dish by placing a portion of rice at the base, followed by sliced steak, and topping with charred corn salsa.
Chef’s Insight
Use freshly squeezed lime juice for the best flavor.
Notes
Serve with a side of guacamole for an extra touch of authenticity.