Ted Allens Grilled Steak With Roasted Jalapeño Chimichurri Food

GRILLED SKIRT STEAK WITH ROASTED JALAPEñO CHIMICHURRI

Grilled Skirt Steak With Roasted Jalapeño Chimichurri image

Make and share this Grilled Skirt Steak With Roasted Jalapeño Chimichurri recipe from Food.com.

Provided by Brookelynne26

Categories Steak

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 jalapeno chiles
2 cups cilantro leaves, and sprigs finely chopped
2 cups fresh parsley leaves, and sprigs finely chopped
2 medium garlic cloves, minced (about 2 teaspoons)
3 tablespoons lime juice (from 3 to 4 limes)
3 tablespoons dry red wine
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil, plus more for brushing
kosher salt & freshly ground black pepper
2 lbs skirt steaks

Steps:

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 chiles.
In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, 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.
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.
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.

Nutrition Facts : Calories 640.5, Fat 46, SaturatedFat 10.9, Cholesterol 147.4, Sodium 174.4, Carbohydrate 4.4, Fiber 1.5, Sugar 0.9, Protein 49.1

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