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)
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1 cup (packed) fresh Italian parsley
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1/2 cup olive oil
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1/3 cup red wine vinegar
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1/4 cup (packed) fresh cilantro (optional)
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2 garlic cloves, peeled
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3/4 teaspoon dried crushed red pepper
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
Steak
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1 ½-2 pounds flank steak or steak of choice
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Salt and pepper to taste
PREPARATION
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Make sauce: Puree all ingredients in food processor. Transfer to bowl. Can be made 2 hours ahead. Cover and let stand at room temperature.
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Preheat grill to medium-high heat. Salt and pepper steak on both sides.
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Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
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Thinly slice steak across the grain and top with chimichurri sauce.
Grilled Corn Salad
INGREDIENTS (Serves 4-6)
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2 ears corn, grilled and cut from the cob
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1 small shallot, thinly sliced into rings
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1/4 cup fresh feta or goat cheese, crumbled
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3 sprigs basil, leaves removed and torn
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1/4 cup extra virgin olive oil
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1 tablespoon red wine vinegar
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Black pepper to taste
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Jalapeño, thinly sliced (optional)
PREPARATION
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Place corn kernels into a bowl with the rest of the ingredients and stir to combine.
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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.
