Beef Tagliata with Chimichurri and corn on the cob and Bianca Sweet White Vinegar

1 shallot
1 red chili pepper
1 clove of garlic
1/3 cup white vinegar
1 teaspoon salt
Approximately 1/4 cup fresh coriander (loosely packed)
Approximately 1/2 cup flat-leaf parsley (loosely packed)
2 tablespoons oregano
1/6 cup extra virgin olive oil
14 ounces beef tagliata
2 cobs
Carandini Bianca Sweet White Vinegar

Combine chopped shallots, chili, garlic, Bianca Sweet White Vinegar, oil, and 1 teaspoon of salt in a medium bowl. Let it stand for 10 minutes. Mince the coriander, parsley, and oregano. Transfer all the ingredients to a bowl. Brush the corn cobs with oil and bake them in the oven at 392°F for 25 minutes. Prepare the beef steak by cooking it on high heat for 4 to 5 minutes per side. Serve the meat and the sliced corn on the cob with the Chimichurri sauce.