Grilled to Perfection

Two Great Grill Recipes to Try This Summer

June is a great time to get out and grill. Here are two delicious recipes perfect for your next backyard dinner.

Steak with Chimichurri Sauce 

INGREDIENTS (Makes 1 cup of sauce)

  • 1 cup (packed) fresh Italian parsley

  • 1/2 cup olive oil

  • 1/3 cup red wine vinegar

  • 1/4 cup (packed) fresh cilantro (optional)

  • 2 garlic cloves, peeled

  • 3/4 teaspoon dried crushed red pepper

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt


  • 1 ½-2 pounds flank steak or steak of choice 

  • Salt and pepper to taste


  • Make sauce: Puree all ingredients in food processor. Transfer to bowl. Can be made 2 hours ahead. Cover and let stand at room temperature.

  • Preheat grill to medium-high heat. Salt and pepper steak on both sides. 

  • Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.

  • Thinly slice steak across the grain and top with chimichurri sauce. 

Grilled Corn Salad

INGREDIENTS (Serves 4-6) 

  • 2 ears corn, grilled and cut from the cob 

  • 1 small shallot, thinly sliced into rings

  • 1/4 cup fresh feta or goat cheese, crumbled

  • 3 sprigs basil, leaves removed and torn

  • 1/4 cup extra virgin olive oil

  • 1 tablespoon red wine vinegar

  • Black pepper to taste

  • Jalapeño, thinly sliced (optional)


  • Place corn kernels into a bowl with the rest of the ingredients and stir to combine.

  • Add salt, pepper and vinegar to taste.

Recipes by Lauren Lane Culinarian. For more recipes, follow her blog at Lauren-Lane.com and on Instagram at Lauren_Lane_Culinarian.

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