Skirt Steak with Chimichurri and Spiced Corn

Tenderize Skirt Steak (1.3 lb) Lay it flat on a cutting board and cover with plastic wrap. Wack it with a meat tenderizer until it is the same thickness throughout. My steak ended up just a little over a half-inch thick.

In a small bowl, mix Salt (1 tsp) , Ground Black Pepper (1 tsp) , and Chili Powder (1 tsp) . Rub mixture over both sides of the steak and let that puppy rest for 20 minutes at room temperature.

While your steak is enjoying its spa experience, saute the whole Garlic (4 cloves) , Red Onion (1/2) , and Poblano Pepper (1/2) in a cast-iron skillet with a bit of Extra-Virgin Olive Oil (as needed) . Don’t clean your skillet just yet, set it aside.

Put sauteed vegetables in a food processor with Italian Flat-Leaf Parsley (1/2 cup) and Fresh Cilantro (1/2 cup) , Salt (1 tsp) , Extra-Virgin Olive Oil (1/2 cup) , and Red Wine Vinegar (1 tsp) . Blend well and set aside.

While the beef is resting, take Corn (3 ears) off the cob.

Saute over medium heat with Ground Cumin (1 tsp) , Smoked Salt (as needed) , Cayenne Pepper (as needed) , and Granulated Sugar (1 tsp) .