Smoky Porterhouse Steak with Roasted Jalapeno Chimichurri and Sweet Corn Succotash

Description

Experience the perfect fusion of flavors with this Smoky Porterhouse Steak with Roasted Jalapeno Chimichurri and Sweet Corn Succotash. The porterhouse steak, a prime cut of beef, is seasoned and grilled to perfection, exuding a smoky aroma that will tantalize your senses. The steak is then paired with a spicy, smoky roasted jalapeno chimichurri, a traditional Argentinian sauce that adds a zesty kick to the dish. The sweet corn succotash, a classic American side dish, provides a sweet and tangy contrast to the savory steak and spicy chimichurri. This recipe is perfect for BBQs, dinner parties, or a special dinner at home. The combination of flavors and textures in this dish will leave you and your guests craving for more.

When is the Best Time to Make It?

Summer BBQs, Dinner parties, Special occasions

Pairing Ideas

Pairs well with a bold red wine like Malbec or a craft beer. Serve with a side of garlic bread or mashed potatoes for a complete meal.

Allergies

Gluten, Dairy

Inspiration

Argentinian and American cuisine fusion

Cooking Tips

Let the steak rest for a few minutes after grilling for juicier results. Add the chimichurri sauce just before serving to maintain its fresh flavor.

Notes

For a spicier chimichurri, add more jalapenos. For a less spicy version, remove the seeds and veins from the jalapenos before roasting.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.