Grilled Steak & Corn Salad with Chimichurri

1. In a bowl or zip-top bag, combine 2 tbsp olive oil, 1 lime juice, 1 tsp garlic powder, 1 tsp paprika, 1 tsp oregano, 1/2 tsp salt, and 1/2 tsp pepper. Add the 1 1/2 lbs skirt steak and marinate for at least 30 minutes.
2. Whisk together all of the chimichurri ingredients (1 cup fresh parsley, 1/4 cup fresh cilantro, 4 minced garlic cloves, 1/2 tsp red pepper flakes, 2 tbsp red wine vinegar, 1/2 lemon juice, 1/2 cup extra virgin olive oil, salt and black pepper to taste) until well combined. Taste and adjust the seasoning if needed.
3. Grill the steak over medium-high heat for 3–5 minutes per side, depending on thickness and desired doneness. Let it rest for 10 minutes before slicing against the grain.
4. Grill the 4 ears of corn until lightly charred, then slice the kernels off the cobs. Add to a large bowl with the 1 cup halved cherry tomatoes, 1 diced avocado, 1 diced cucumber, and 1 thinly sliced shallot.
5. Add the sliced steak to the salad and drizzle generously with the chimichurri dressing. Toss gently until everything is evenly coated and serve immediately & enjoy!!