The steak and corn can be grilled up to a day ahead and stored in the refrigerator, in separate containers; serve them cold or at room temperature. The chimichurri can also be made up to a day ahead; store it in the refrigerator, in a jar with a thin layer of olive oil on top. Shake to combine before serving, at room temperature. - source: martha Stewart June 2014 issue
Preheat grill for direct heat. Season steak with salt and pepper. Grill, flipping once, until charred in spots, 4 to 6 minutes for medium-rare. Transfer to a cutting board; let stand 10 minutes
Stir together herbs, garlic, oil, and vinegar in a bowl; season chimichurri with salt and pepper. Thinly slice steak against the grain. Serve with corn, chimichurri, and baguette slices.
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Serving Size: 1 Recipe (1150g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1323 | ||
Calories from Fat: 1017 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113g | 151 % | |
Saturated Fat 15.7g | 78 % | |
Monounsaturated Fat 80.3g | ||
Polyunsanturated Fat 13.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 233.9mg | 8 % | |
Potassium 1240.7mg | 33 % | |
Total Carbohydrate 79.3g | 23 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 67.5g | ||
Protein 13.8g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1323
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