Recipes > Dinner

Grilled Flank Steak and Corn Salad with Chimichurri Sauce

Prep Time

30 minutes

Cook Time

20 minutes


4-6 people

We just can’t get enough of grilling this summer and we can’t get enough of this recipe by My Diary Of Us! It’s easy to make, simple enough for any night of the week or fantastic for entertaining, and oh…so good!


  • 2 Lb Flank Steak

  • 1 Bottle Tony Chachere’s Steak Marinade 4 Ears of Fresh Corn

  • 1 Jalapeno Finely Diced

  • 1/4 Cup Finely Diced Red Onion

  • 1/2 Cup Diced Red Pepper

  • 2 Green Onions Sliced thin

  • 1 Tbsp. Red Wine Vinegar

  • 1 Tsp Tony Chachere’s Creole Seasoning 1 Tbsp. Olive Oil

  • For the Chimmichurri:

  • 1/2 Cup Parsley

  • 1/2 Cup Cilantro

  • 1/8 Cup Red Wine Vinegar

  • 1/4 Cup Onion

  • 3 Garlic Cloves

  • 1/2 Jalapeno

  • 2 Tsp. Tony Chachere’s Creole Seasoning

  • 1/4 Cup Olive Oil

  • Clear


  1. Marinate steak in Tony Chachere’s Steak Marinade for 30 minutes.
  2. Preheat the grill to high heat and add steak and cook for 4-5 minutes per side until the internal temperature is 135. Let rest for 10 minutes before slicing. While the steak cooks, add corn to the grill and char on all sides.
  3. Remove the charred corn kernels from the cob and add to a bowl with chopped jalapeño, red pepper, and green and red onion.
  4. Add red wine vinegar, Tony Chachere’s Creole Seasoning, and olive oil and toss to combine. Set aside.
  5. Make chimichurri sauce by combining parsley, cilantro, red wine vinegar, onion, garlic, jalapeño, Tony Chachere’s Creole Seasoning, and olive oil in a blender or food processor and mix until desired consistency.
  6. Add corn salad to a bowl and top with sliced flank steak and drizzle chimichurri sauce over top.
  7. Serve immediately.

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