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

Ingredients:
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)

Directions:
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)

Ingredients:
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

Directions:
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.
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