Iron Skillet Seared Reid Farms Chimichurri Marinated Flank Steak with Warm Sweet Corn and Tomato Salad

Executive Chef/Owner Lion Gardner, Blue Moon

Iron Skillet Seared Reid Farms Chimichurri Marinated Flank Steak, w/ warm sweet corn and tomato salad


2 (6 ounce) portions flank steak
1 Cup Chimichurri
½ cup parsley, chopped
½ cup cilantro, chopped
¼ cup chives or shallots, minced
1 tablespoon garlic, minced
2 teaspoons coriander seeds, toasted
2 teaspoons cumin seeds, toasted
1 teaspoon crushed red pepper flakes
1 fresh lime, juiced
½ cup olive oil
Kosher salt & Black Pepper to taste
2 ears fresh sweet corn
1 pint cherry tomatoes


Do ahead: grind the cumin and coriander seeds in a spice grinder and set aside. In a small mixing bowl mix together the herbs, garlic, olive oil, lime juice, pepper flakes, coriander, cumin, salt and pepper. In a non-reactive container or plastic Ziploc bag generously coat the flank steak with about half of the chimichurri mixture and store in the refrigerator for 12 to 24 hours.

To complete: preheat a cast iron pan to a moderately hot temperature (a little bit of cooking oil should smoke slightly when added). While the pan is heating, remove the kernels from the two ears of corn and slice the pint of cherry tomatoes in half. Carefully add the steaks to the hot pan, taking care not to crowd them (do them one at a time if necessary to prevent crowding). The oil in the marinade should be sufficient to sear the steaks, but in the event the pan seems dry, add a bit of cooking oil as necessary. For a steak approximately ½ inch thick, sear approximately 3 minutes per side for medium rare, though cooking times will vary depending on the thickness of the steaks and the desired doneness. Remove the steak from pan and set aside to rest in warm (but not hot) place. Remove the pan from the heat and allow it to cool slightly. After a minute or so, add the corn kernels, cherry tomatoes and about half of the remaining chimichurri and sauté until warm in the cooling pan, approximately 2 minutes. Divide the corn and tomatoes between two plates. Slice the steak against the grain and put on top of the corn and tomatoes. Top with any remaining chimichurri and serve immediately.

Yield: Makes two entrée portions


The Blue Moon is at 35 Baltimore Avenue
Rehoboth Beach, DE


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