Chimichurri Skirt Steak with Grilled Asparagus
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Steak and Corn Salad With Salsa Verde Recipe
Ingredients
- For the Salsa Verde:
- 2 tablespoons capers, drained and finely minced
- 8 cornichons, finely minced
- 2 medium cloves garlic, minced
- 1 cup fresh parsley leaves, minced, plus more for garnish
- 1/2 cup fresh mint leaves, minced, plus more for garnish
- 6 anchovy fillets, minced
- 1 small shallot, minced (about 2 tablespoons)
- 2 teaspoons Dijon mustard
- 2 tablespoons sherry vinegar
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the Salad:
- 2 ears corn, in the husk
- 3/4 pound leftover grilled or pan-seared steak, chilled and thinly sliced
- 1 red onion, thinly sliced
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