Jalapeno chimichurri with grilled steak

Roasted Jalapeno Chimichurri with Grilled Steak

Generally I’m all about simple meals. I train long and hard, and when I get home I don’t want to stand at the stove for 45 minutes. I’m a huge fan of the crockpot for this reason.

But sometimes a recipe comes along that is so good I don’t mind doing a bit of extra prep work. This chimichurri sauce does require more cooking than I normally like to do, but the results are so delicious it would be a crime not to share it with you. Plus, you can make a double batch of this sauce and use it all week on the steak, chicken, pork and fish you cook.

You can use this chimichurri sauce on any cut of beef, but it’s especially good with grilled flank or skirt steak.

Roasted Jalapeno Chimichurri with Grilled Steak

Serves 4
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Meal type Main Dish
Website TED ALLEN'S GRILLED STEAK WITH ROASTED JALAPEÑO CHIMICHURRI

Ingredients

  • 2 jalapenos
  • 2 cups cilantro (finely chopped)
  • 2 cups parsley (finely chopped)
  • 2 cloves garlic
  • 3 limes
  • 3 tablespoons dry red wine
  • 1 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • kosher salt & freshly ground pepper
  • 2lb steak (skirt or flank steak works well here)

Directions

Step 1
Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the jalapenos.
Step 2
In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, juice of the limes, red wine, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.
Step 3
If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.
Step 4
Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.

 

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