Chimichurri Steak Sandwiches with Roasted Corn and Red Pepper Salsa from Closet Cooking
(makes 4 servings)

1 pound steak (cut of choice, I used a rib eye)
1 tablespoon chili powder
salt and pepper to taste
1 tablespoon oil
4 buns
1 batch chimichurri sauce
1 batch roasted corn and red pepper salsa (see below)
1/4 cup feta (crumbled, optional)

1. Season the steak with chili powder, salt and pepper.
2. Brush the grill with oil.
3. Grill the steaks at high heat until done to your preference, about 2-4 minutes per side for rare to medium rare.
4. Set the steak aside, let rest for about 5 minutes and then slice thinly.
5. Assemble sandwiches and enjoy.

Roasted Corn and Red Pepper Salsa

(makes 2 cups)

3 ears of corn
1 small red pepper (finely diced)
1 jalapeno pepper (finely diced)
1/4 cup sweet onion (finely diced)
1 handlful cilantro (chopped)
1 lime (juice)
1/4 teaspoon cumin
1/4 teaspoon hot smoked paprika (optional)
salt and pepper to taste

1. Peel the husks of the corn back and remove the silk.
2. Pull the husks back over the corn and roast in a preheated 350F oven until cooked, about 30-40 minutes.
3. Let the corn cool and then cut the kernells off.
4. Mix everything.