Grilled Flank Steak with Herb and Jalapeño Chimichurri Sauce

Focus on All Things New England Having trouble viewing this email? [View this email on the web](. JULY 11, 2022 Grilled Flank Steak with Herb and Jalapeño Chimichurri Sauce Sponsored By: [Kenyon Electric Grills]( Kenyon Electric Grill With a mouth-watering marinated steak and fresh chimichurri sauce, you can’t go wrong with this dinner. Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour (+ 4 hours marinating time) Makes: 4 servings Ingredients: Steak and Corn: 2 tbsp olive oil 2 tbsp Worcestershire sauce 2 tbsp soy sauce 1 tbsp red wine vinegar 4 cloves garlic, minced 1 tbsp cracked pepper 1 tsp each salt and brown sugar 1 1/4 lb flank steak 4 cobs corn, husks and silk removed Chimichurri Sauce: 1/3 cup olive oil, divided 1 small jalapeño pepper 1/4 cup finely chopped fresh parsley 1/4 cup finely chopped fresh cilantro 1/4 cup finely chopped fresh mint 2 cloves garlic, minced 1 tbsp lemon juice 2 tsp red wine vinegar 1/2 tsp salt Enjoy Year-round Grilling Whip of savory meals in minutes and elevate your culinary routine with a Kenyon Electric Grill. Perfectly sized for family grilling with powerful performance as cooking temperatures exceed 550˚F. Proudly handcrafted in Connecticut. [LEARN MORE]( SPONSORED Instructions: - In resealable plastic bag, stir together oil, Worcestershire sauce, soy sauce, vinegar, garlic, pepper, salt and sugar; add steak, turning to coat well. Seal and refrigerate for at least 4 hours or up to overnight. - Add 16 oz of liquid to the drip tray. Plug in your Kenyon Electric Grill and preheat on high for 5 minutes. - Drain steak, discarding marinade. Cover and grill for 6 to 8 minutes per side for medium-rare or until cooked as desired. Let stand for 10 minutes; slice thinly. Meanwhile grill corn on high heat, covered, for 10 to 15 minutes or until charred in spots and tender. - Chimichurri Sauce: Brush 1 tsp oil over jalapeño; grill, turning frequently, for 8 to 10 minutes or until tender and charred. Let cool completely, seed and chop. - Stir together remaining oil, jalapeño, parsley, cilantro, mint, garlic, lemon juice, vinegar and salt. Serve with steak and corn. Tip: Substitute basil for mint if desired. BBQ for all! Kenyon Electric Grills let everyone in on the fun of grilling. Ideal for apartments and condominiums that restrict gas and charcoal grills on their patios or balconies. Proudly handcrafted in Connecticut. [LEARN MORE]( SPONSORED SPONSORED [Unsubscribe]( [Forward to a Friend]( [Send Feedback]( [Facebook](   [Instagram](    [Pinterest](    [Twitter](   Help us be sure that this email newsletter gets to your inbox. Adding our return address [Today@NewEngland.com]( to your address book may "whitelist" us with your filter, helping future email newsletters get to your inbox. Did a friend send this to you? [Sign up to receive your own copy and a free guide](. At anytime you may [update your email preferences or change your email address](. Copyright © 2022 All Rights Reserved Yankee Publishing, Inc. - PO Box 520 Dublin, NH 03444 [Our Privacy Policy](