We were down in wine country region in South Western Ontario on the weekend, and I couldn’t resist picking up some fresh corn on the cob. This is really a treat for me as it’s been about four years since I’ve incorporated more-or-less a low-ish carb diet; I’ve limited vegetables that are carbs (such as corn, peas, carrots). I’m not perfect, and I do eat carbs, but when I do, I really want them to be worth it.
Inspired by Tastefood, with her grilled flank steak and Chimichurri sauce that she blogged about on Sunday (another rendition of this popular sauce) I decided to make Chimichurri again. Originally I made the Chimichurri Sauce in early September in 2008 and posted it (it’s funny how I’m making it again, right about the same time!). What goes better with corn on the cob than a good old fashioned steak – we got tenderloin (not quite budgetary, but sure is tasty). And the Chimichuri was great on the steak and a great substitute for butter on the corn.
In searching around the net, I discovered that not all Chimichurri‘s are created equal. Some folks are quite adamant that there is no oil in it (too fancy), they also say that shallots are too fancy! And I’ve found that instead of lemon juice, people feel quite strongly about using red wine vinegar, and there always seems to be oregano added. I’ve always felt a recipe is a guideline, that one is expected to modify to one’s own taste. I ended up switching out the lemon juice for the red wine vinegar…but I used shallots, regular onions would have been too harsh! I also used a freshly picked Jalapeño from my garden instead of the pepper flakes. The parsley and garlic was also harvested from our garden. Very tasty, indeed.
I’ll leave the grilling instruction to my new friend Ann (cookinghealthyforme, she’s lost oodles of weight by simply modifying the way she cooks!) Ann is the true southern grilling expert! Check out her blog, she’s got great photos!
Chimichurri Sauce (adapted from Epicurious.com)
Ingredients:
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (I used red wine vinegar)
- 2 tablespoons minced shallots (about 2 medium)
- 2 teaspoons minced garlic
- 1 teaspoon dried hot red-pepper flakes (or 1/2 small Jalapeño Pepper)
- 1/4 teaspoon salt
Directions:
- Add all the ingredients into a small food processor bowl and process until the desired consistency is achieved. Allow the flavours to blend in the refrigerator for about 1 hour (allowing it to set in the fridge for a while also mellows the shallots). Drizzle on corn on the cob, steak, pork or whatever you choose. It’s a fresh, green sauce that goes great with everything!
What a great recipe. I’m up in New York wine country now and there are signs all over for sweet corn. I can’t wait to get back in the kitchen!
LikeLike
Thanks Rufus. Hope you have fun at your friends’ wedding!
LikeLike
Hehehe, what a fun name 😀 I’d never heard of chimichurri sauce before, but the ingredients make me think I’d love it. Fresh and delicious, all my favourite flavours 😀 That meat you have there on the plate looks absolutely perfectly cooked too by the way!
LikeLike
Thanks Charles. My husband grilled it. Very yummy indeed!
LikeLike
I love chimichurri sauce! It pairs so well with steak! 🙂
LikeLike
Thanks Lorraine, it really went well with the sweet corn too.
LikeLike
Eva…this looks so wonderful! I haven’t had my summer steak yet either. This just might be the way we serve it. And look at that corn!
LikeLike
Thanks Kristy. I was a tasty dinner, and lunch the following day!
LikeLike
Steak looks perfect! The sauce looks delicious with it. We just had some amazing corn tonight! Love fresh corn!
LikeLike
Thanks Erin. It was lovely! I love the fresh flavor of parsley!
LikeLike
Hi Eva! What a GREAT sauce and I love the idea of having it on corn on the cob! Thank you for your sweet words… *sigh* you just made my day!
LikeLike
Love your blog, Ann! You are my inspiration!
LikeLike
This looks wonderful – I love how you slathered the corn with the chimichurri!
LikeLike
Thanks. My hubby put butter on his, but I wanted the spicy Chimichurri..it was fantastic.
LikeLike
Simply mouthwatering! The steak is perfectly cooked.
LikeLike
Thanks Angie. We really love our steak rare, so it was perfect!
LikeLike
Here in Illinois, this is the time for fresh corn and I love it served grilled with a steak. Next time I serve it, I think there’ll be some chimichurri sauce, thanks to this post.
LikeLike
Thanks John. I just loved the tang of this sauce against the sweetness of the fresh corn. Really good with the smokey flavour too.
LikeLike
That looks like the perfect weeknight meal. The freshness of the corn against the sizzle of the steak and slightly spiciness of the sauce all goes so well together! I love the presentation too
LikeLike
Thanks Jessica. It was a very tasty dinner, for sure. And a real treat, we don’t have red meat all that often!
LikeLike