Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
20 mins
Summer dinner’s don’t get easier than this, start with the juiciest tomatoes, freshest medley of herbs, grass-fed beef, and sweet as candy corn. Blend up the chimichurri sauce first while the grill heats up. Begin the cooking by grilling the corn. Season the steak on both sides and toss it on. Slice up the veggies, add any more coming out of your garden, such as radishes, beans, peas, bitter greens & things. Toss the salad and serve altogether.
Blended oregano, parsley, oil, and vinegar with a touch of red pepper flakes make an appearance at every Argentine barbecue. Whip this up and dress your next steak or barbecued meat with it. Technically you can try out other herbs, but I have never tried a Chimmichurri without oregano, so be sure to use it even if all you can find is dried not fresh.
Roasting brings out the natural sweetness of corn. It is simply tossed on a grill or grill pan over medium heat and rotated periodically until toasty and tender.
The recipe calls for Rib-Eye which is a lovely, slightly marbled steak. When grilling, a steak with a higher fat content is a good choice as you are less likely to overcook it because the fat can create a barrier. If you are selecting a pasture-raised, grass-fed and/or grain-finished steak the fat content tends to be a bit lower then the meat coming from caged feed-lot cattle giving yet another delicious reason to select a cut with a bit more fat.
Lightly dressed, garden fresh cucumbers & tomatoes compliment each other on a bed of leafy greens.
