Step 1: In a food processor, combine 1 cup fresh parsley, 1/2 cup fresh cilantro, 3 cloves garlic (minced), 2 tablespoons red wine vinegar, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, and salt and black pepper to taste.
Step 2: Pulse until finely chopped. With the processor running, slowly drizzle in 1/2 cup extra virgin olive oil until well combined. Taste and adjust seasonings. Set aside or refrigerate in an airtight container for at least 30 minutes to allow flavors to meld.
Step 3: Pat 1.5 lbs flank or skirt steak dry with paper towels. Season generously with salt and black pepper on both sides.
Step 4: Preheat your grill to high heat (450-500°F). Once hot, place the steak on the grill.
Step 5: Grill for 4-6 minutes per side for medium-rare (internal temperature 130-135°F), or longer to your desired doneness.
Step 6: Transfer the grilled steak to a cutting board, tent loosely with foil, and let it rest for at least 10 minutes. This is crucial for juicy steak!
Step 7: While the steak rests, heat a large cast iron skillet over high heat until smoking. Add 3 cups fresh or frozen corn kernels (thawed, if frozen) in a single layer.
Step 8: Cook, stirring occasionally, for 5-7 minutes until the corn is beautifully charred and slightly sweet. Remove from heat and transfer to a large bowl.
Step 9: Thinly slice the rested steak against the grain.
Step 10: To the bowl with the charred corn, add the sliced steak, 1/2 cup diced red onion, 1/2 cup chopped bell pepper (any color), and a handful of cherry tomatoes (halved, optional).
Step 11: Drizzle generously with the prepared chimichurri. Toss gently to combine, ensuring every piece of the grilled steak chimichurri charred corn salad recipe is coated in that vibrant sauce.
Step 12: Serve immediately, perhaps with a sprinkle of fresh cilantro for garnish. Enjoy your incredible grilled steak chimichurri charred corn salad recipe!