Get Recipe Ingredients
Ingredients
For the grill:
• 12 ounces beef flank steak, trimmed
• 2 bell peppers, stems and seeds removed
• 2 corn cobs, husks removed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
For the chimichurri sauce:
• 1 cup Italian parsley leaves
• 1 cup fresh cilantro leaves
• ¼ cup fresh lime juice
• 2 tablespoons white wine vinegar
• 2 tablespoon olive oil
• 1 tablespoon water
• 4 garlic cloves, grated
• ½ teaspoon kosher salt
• ¼ teaspoon crushed red pepper flakes
For the salad:
4 cups baby arugula
¼ cup crumbled bleu cheese
Fresh Gourmet® Crispy Onions and Jalapeños
Instructions
• Preheat grill over medium-high heat and prepare items for the grill.
• Season the meat, bell peppers, and corn with olive oil, salt, and pepper.
• Grill covered for 15 to 20 minutes or until meat reaches desired doneness, and peppers and corn have a nice char.
• Remove the corn from the cob, slice the bell peppers, and allow the meat to rest for 5 minutes.
• Prepare chimichurri sauce by pulsing parsley, cilantro, lime juice, vinegar, olive oil, water, minced garlic, salt, and red pepper flakes in a small blender or food processor until smooth, but slightly chunky.
• In a large bowl combine arugula, grilled bell peppers, corn, and blue cheese.
• Thinly slice meat across the grain and place on top of the vegetables. Spoon the chimichurri over the meat and vegetables and top with Fresh Gourmet® Crispy Onions and Jalapeños.
