Preparation

• Make Chimichurri: Add ingredients to a food processor. Pulse several times until the consistency is smooth. Taste and adjust any seasonings to your liking – add additional olive oil for a thinner consistency.
• Make Grilled Corn Salad: In a small bowl, combine extra virgin olive oil, garlic, lemon juice, Italian seasoning, kosher salt and ground black pepper. Whisk to combine. Add corn, cherry tomatoes, red onion and cucumber to a medium bowl. Pour dressing over top and toss to coat. Set aside.
• Prep Steak: Clean grill and turn grill temperature up to High Heat (450-550℉). Season New York strip steak or ribeye steaks with kosher salt & ground black pepper on both sides.
• Grill Steaks: Place steaks over direct heat and close grill. Let sear for 3-4 minutes. Flip steaks, keeping them over direct heat, and close the lid. Let cook another 3-4 minutes. Check internal temperature with a meat thermometer. If steak hasn't reached your desired internal temperature, move steak to indirect heat until they reach the desired temperature. Remove steaks from grill and let rest for 5 minutes before cutting.
• Grill Zucchini: While steak is resting, drizzle some olive oil over quartered zucchini. Season with kosher salt and ground black pepper. Sear on medium-high heat for 3-5 minutes, turning occasionally, until you have some nice char marks. Set aside and cut into chunks.
• Build Bowl: Divide rice, grilled zucchini and grilled corn salad between bowls. Add steak to each bowl and top with chimichurri as desired. Add feta and fresh cracked pepper on top if desired.