This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

This grilled flank steak over a charred corn salad with chimichurri sauce is fresh and vibrant for summer. I partnered with my friends at Tony Chachere’s to create this delicious meal featuring their Steakhouse marinade that flavors and tenderizes the flank steak so well before grilling. With sweet corn being at its best of the season, this charred corn salad is the perfect base for a perfectly seasoned and grilled flank steak topped with a fresh chimichurri sauce that brings the whole dish together seamlessly. You will love grilling up this delicious meal all summer long.

I can’t get enough of grilling in the summer months, and this recipe is a simple and delicious combination to add to your dinner rotation. It’s a meal that is simple enough for any night of the week, but would be fantastic for entertaining friends and family too. I love summer meals that are made with minimal ingredients, but pack a ton of flavor and this combination does just that!

Tips for this recipe:

• Marinate the flank steak with Tony Chachere’s Steakhouse Marinade for at least 30 minutes to make sure the flavor really gets to the meat.

• When grilling the flank steak, don’t flip the meat until it releases easily from the grill. When it is ready to flip, it will turn easily.

• Char the corn on the grill and then let it cool slightly before cutting. Then, lay the corn flat on the cutting board, and take your knife and slice down between the kernels and then cob on each side at a time for removing the kernels for the easiest and safest method.

• Let the flank steak rest for at least 5 minutes before slicing to let the juices redistribute.

• Slice the flank steak against the grain to ensure the meat is tender.

• Make the corn salad and the chimichurri sauce in advance if you prefer. The corn salad can be eaten at room temperature or straight out of the refrigerator.

I can’t wait for you to try this delicious recipe. I tend to eat this charred corn salad by the spoonful when I make it and you just can’t beat the chimichurri sauce with the marinated flank steak!

Ingredients:

• 2 Lb Flank Steak

• 1 Bottle Tony Chachere’s Steak Marinade

• 4 Ears of Fresh Corn

• 1 Jalapeno Finely Diced

• 1/4 Cup Finely Diced Red Onion

• 1/2 Cup Diced Red Pepper

• 2 Green Onions Sliced thin

• 1 Tbsp. Red Wine Vinegar

• 1 Tsp Tony Chachere’s Creole Seasoning

• 1 Tbsp. Olive Oil

For the Chimichurri:

• 1/2 Cup Parsley

• 1/2 Cup Cilantro

• 1/8 Cup Red Wine Vinegar

• 1/4 Cup Onion

• 3 Garlic Cloves

• 1/2 Jalapeno

• 2 Tsp. Tony Chachere’s Creole Seasoning

• 1/4 Cup Olive Oil

Directions:

• Marinate the steak in Tony Chachere’s Steak Marinade for 30 minutes.

• Preheat the grill to high heat and add steak and cook for 4-5 minutes per side until internal temperature is 135. Let rest for 10 minutes before slicing.

• While the steak cooks, add corn to the grill and char on all sides.

• Remove the charred corn kernels from the cob and add to a bowl with chopped jalapeno, red pepper, and green and red onion.

• Add red wine vinegar, Tony Chachere’s Creole Seasoning, and olive oil and toss to combine. Set aside.

• Make chimichurri sauce by combining parsley, cilantro, red wine vinegar, onion, garlic, jalapeno, Tony Chachere’s Creole Seasoning, and olive oil in a blender or food processor and mix until desired consistency.

• Add corn salad to a bowl and top with sliced flank steak and drizzle chimichurri sauce over top.

• Serve immediately.

How good does this grilled flank steak over a charred corn salad with chimichurri sauce look? I hope you love this summer dinner as much as we do!