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Skirt Steak and Corn with Chimichurri Recipe & Video
Ingredients
  • 1 ¼ pounds skirt steak, room temperature, cut crosswise into 3-inch pieces
  • Coarse salt and freshly ground pepper
  • 4 ears corn, husks and silk removed, cut into quarters
  • ⅓ cup packed finely chopped fresh flat-leaf parsley leaves
  • ⅓ cup packed finely chopped fresh cilantro leaves and stems
  • ¼ teaspoon minced garlic (from 1 small clove)
  • ½ cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • Baguette, sliced into 2-inch pieces, for serving
Steps
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