Chimichurri Steak + Chili Lime Glazed Corn

½ tablespoon honey 

1 tablespoon fresh cilantro (or 1 teaspoon dried)

3 cloves garlic, minced  

2 limes 

¼ cup olive oil 

2 8-ounce strip steaks

Chimichurri: 

1 green chili pepper 

½ large onion  

1 clove garlic 

1 tablespoon ground cumin 

½ cup fresh cilantro, chopped (or 2 tablespoons dried) 

1/2 cup fresh parsley, chopped (or 2 tablespoons dried)

1 dash table salt 

2 limes 

1/3 cup olive oil 

Combine honey, cilantro, garlic, lime juice, and olive oil and steak in a zipper bag. Refrigerate up to 4 hours, taking steak out of the fridge approximately 30 minutes before grilling to bring to room temperature.

Grill steak on medium-high to desired doneness.  Let rest for 5-10 minutes covered with foil, then cut into thin strips across the grain.

To prepare chimichurri, place peppers, onion, and garlic in a food processor and blend until chopped. Add remaining ingredients and pulse until fully mixed. If you do not have a food processor, Finely mince vegetables + herbs and stir to combine with remaining ingredients.

Plate steak and top with 2 tablespoons chimichurri. Serve with Chili Lime Glazed Corn

Chili Lime Glazed Corn

Serves 4

4 ears fresh corn

4 cloves garlic, minced

1 lime, juiced

1 tablespoon olive oil

Pinch of salt

½ teaspoon of chili powder

Remove husk and silk from corn. Rinse and dry. Mix remaining ingredients together in a bowl and set aside.

Grill corn for 10 minutes, turning occasionally to evenly cook. Brush with lime glaze and cook an additional 1-2 minutes.  Remove and serve with Serve with Chimichurri Steak.

• Heart Health Tip: This Chimichurri is packed with fiber and antioxidants, which helps keep blood pressure low.
• Cooking Tip: Freeze fresh herbs in ice cube trays filled with water to use later. Leftover chimichurri is great over eggs or as a condiment on sandwiches or salads. It also freezes well!