1. Steak: Combine garlic, vinegar, rosemary, oregano, honey, mustard and horseradish in a blender; purée until garlic is minced. Add oil and blend until creamy.

2. Pat steak dry with paper towel. Score one side of steak in a diamond pattern with the tip of a sharp knife, cutting about ¼ inch (5 mm) deep and spacing about ¾ inch (2 cm) apart. Place steak in a sealable freezer bag, pour in marinade; turn to coat. Seal and refrigerate for at least 4 hours or up to 24 hours.

3. Chimichurri: Meanwhile, combine garlic, jalapeño, shallot, vinegar and salt in a medium bowl. Let stand for at least 10 minutes.

4. Vegetables: Meanwhile, if using bamboo skewers, soak in water for at least 1 hour. Thread 3 pieces green peppers onto a skewer, then 2 pieces onion, 3 red peppers, 2 onions, and 3 yellow peppers. Repeat with remaining vegetables and skewers. Place skewers and corn cobs on a platter or rimmed baking sheet, drizzle with olive oil and season with salt and pepper to taste. Set aside.

5. Discard marinade from meat. Pat steak dry with paper towel and season all over with salt and pepper. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steak to a cutting board and let rest for 5 to 10 minutes.

6. Meanwhile, grill corn in a closed barbecue over medium-high heat (400°F/200°C), turning often, for about 10 to 12 minutes or until lightly charred and grill skewers, turning every 2 minutes, for 8 to 10 minutes or until lightly charred and softened.

7. Stir cilantro, parsley and olive oil into Chimichurri. Cut steak across the grain into thin slices. Serve steak with corn, skewers and Chimichurri.

Recipe and image courtesy of Zimmy’s Nook, James Synowicki.