Grilled T-Bones with Chimichurri Sauce

• 4 T-Bone steaks, trimmed
• Olive oil for brushing steak
• 1 Teaspoon crushed coriander
• 1 Teaspoon cumin
• Salt and pepper, to taste

Chimichurri Sauce

• 1 Bunch flat leaf (Italian) parsley, rinsed, drained and chopped
• ½ Cup fresh cilantro, rinsed and drained
• ½ Tablespoon dried oregano
• 6 Cloves garlic, peeled
• ¾ Cup olive oil
• 1 Teaspoon each salt and pepper
• ½ Teaspoon cayenne pepper
• ¼ Cup white wine vinegar

1. Brush both sides of the steak with the oil and season with the coriander, cumin, salt and pepper. Place on medium high heat grill for 3 minutes per side. Lower the heat on the grill to medium low and continue to cook; turning often until internal temperature reached 130 degrees for medium rare. Place on carving board and let rest for 10 minutes before slicing thin; on the bias.
2. Place all of the ingredients, except for the vinegar into a food processor. Process until finely chopped; but not liquefied. Add the vinegar and process for 3 seconds to incorporate. Serve on the side as sauce for the sliced steak.

Note: The chimichurri can be made a day ahead but do not add the vinegar until just before serving.

Corn Salsa

Serves 4

• 4 Ears fresh corrn. Remove the kernels with a knife and scrape juice from cob.
• 1 tablespoon Nakano seasoned rice wine vinegar (photo above)
• 2 tablespoon honey
• 2 tablespoon red onion, diced fine or sliced very thin
• ½ red bell pepper, diced small
• 2 tablespoons fresh cilantro, chopped fine
• ½ fresh lime, juice only

1. Remove the kernels with a knife and scrape juice from cob into large bowl.
2. Add all remaining ingredients and mix well. Refrigerate for at least 30 minutes before serving.