Mouth Watering BBQ

Mouth Watering BBQ
A complete BBQ meal in 3 sections.

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Steak Chimichurri
1/4 c lime juice
1/4 c olive oil
4 garlic cloves, minced
1 tsp salt
1 tsp black pepper
2 lbs flank steak

Chimichurri:
1 c cilantro, minced
1 c flat leaf parsley, minced
4 garlic cloves, minced
1/4 c red wine vinegar
1/4 c extra virgin olive oil

In a baking dish, whisk lime juice, olive oil, garlic, salt and pepper. Add steaks and turn to coat both sides. Cover and refridgerate over night or for at least 2 hours.
Meanwhile, make the chimichurri. Combine cilantro, parsley, garlic and vinegar, then slowly whisk in the olive oil until emulsified
Preheat grill or grill pan to medium high heat. Cook steaks to desired degree of doneness, about 4 minutes on each side for medium. let meat rest for 10 minutes then slice thinly and serve with chimicurri.

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Grilled Tomatoes
4 ripe beefsteak tomatoes, cut in half, crosswise
1 tbsp olive oil
1 tbsp fresh thyme leaves
1/4 c grated parmesan cheese

Preheat grill or grill pan to medium high heat. Brush tomatoes with olive oil on both sides and season cut side with slt and pepper. Place cut side down on grill and cook 1-2 minutes. Turn, and top tomatoes with thyme and parmesan and then cook one additional minute

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Basil Corn Sautee
2 tbsp olive oil
1 garlic clove, minced
6 ears of corn, shucked and kernels cut from the cob (about 4c)
2 tbsp fresh basil, very thinly sliced

In a large skillet over medium heat, heat the olive oil and sautee garlic for about 2 minutes. Add corn, and season with salt and pepper. Cook until the corn is just tender, about 8 minutes. Remove from heat and gently stir in basil.