Chimichurri Steak with Grilled Veggies & Cheesy Pretzel-Topped Corn
This Latin-inspired main course can be customized to what you prefer - change it up with any veggies you want and the chimichurri also pairs well with shrimp and chicken. This gourmet dinner with pretzels in every course will wow your guests!
Add oil, garlic, parsley, cilantro, honey and vinegar to a blender and combine until smooth. Season with salt and pepper to taste. Reserve for serving. Can be made up to 4 hours ahead and refrigerated.
Season steaks with salt and pepper; drizzle vegetables with oil and salt and pepper to taste. Grill to desired doneness and let rest.
Drizzle the corn with oil and season with salt and pepper.
Grill corn (about 15 minutes) or until tender and slightly charred and remove kernels from ears.
In a bowl, mix in lime juice and jalapeño pepper.
Place in an oven-safe dish and cover with cheese and Chesapeake Spice OMG! Pretzels pieces.
Broil on low for about 5 minutes, until the cheese is melted.
To serve, slice each steak into ½ inch strips and dollop with chimichurri sauce. Add the cheesy, pretzel-topped corn and veggies to each plate.