Spicy Skirt Steak Chimichurri And Corn Chili

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2 cups packed fresh cilantro leaves (from 1 bunch)

2 garlic cloves

1/2 cup olive oil

1 tablespoon fresh lemon juice

1 teaspoon kosher salt

1 (1 1/2 lb.) skirt steak, cut into 4-inch portions

1/2 teaspoon ground cumin

1/2 teaspoon hot chili powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons unsalted butter

2 scallions, thinly sliced (green and white portions separated)

3 cups cut fresh corn (from 5 ears) or thawed frozen corn (about 1 lb.)

1/2 cup drained, diced roasted red peppers

1/4 teaspoon kosher salt

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