TED ALLEN'S GRILLED STEAK WITH ROASTED JALAPEñO CHIMICHURRI RECIPE
Chimichurri with steak is certainly not a new idea, and in fact it's probably the most common way that this Argentinian sauce is used (and they know a thing or two about steak in that country). The garlicky, herbal flavors marry beautifully with the richness and fattiness of steak, not to mention its visually stunning contrast of green against red.
Provided by Blake Royer
Categories Entree Chimichurri Mains
Time 25m
Yield 4
Number Of Ingredients 10
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 chilis.
- 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 674 kcal, Carbohydrate 5 g, Cholesterol 101 mg, Fiber 2 g, Protein 44 g, SaturatedFat 14 g, Sodium 636 mg, Sugar 1 g, Fat 52 g, ServingSize serves 4, UnsaturatedFat 0 g
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