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Season the boneless chuck steaks generously with your preferred seasoning blend.
Cook the steaks in a skillet for about 4 minutes on each side, or to your desired doneness.
Allow the steaks to rest before cutting them into cubes.
Boil a few ears of corn until tender, then cut the kernels off the cob.
In a skillet, melt a couple of tablespoons of butter and sauté the corn until it starts to char.
In a large bowl, combine the charred corn with chickpeas, tomatoes, red onions, cucumber, and pepperoncinis.
Prepare the chimichurri by blending the parsley, cilantro, garlic, shallots, olive oil, red wine vinegar, lime juice, red chili, diced red onion, oregano, black pepper, and salt in a food processor until you reach your desired consistency.
Toss the salad ingredients with the chimichurri to combine everything well.