Grilled Skirt Steak with Roasted Jalapeno Chimichu

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🥘 Ingredients

  • cilantro leaves and sprigs (finely chopped)
    2 c
  • dry red wine
    3 tbsp
  • garlic (minced)
    2 medium cloves
  • ground black pepper
  • jalapeno chilis
    2
  • juice from limes
    3 tbsp
  • olive oil
    1/2 c
  • parsley leaves and sprigs (finely chopped)
    2 c
  • salt
  • skirt steak
    2 lb

🍳 Cookware

  • food processor
  • blender
  1. 1
    Grill or char jalapeno chilis until blackened on all sides and quite soft, about ⏱️ 5 minutes .
    jalapeno chilis: 2
  2. 2
    Place the jalapenos in a small bowl covered with a plate or towel and allow the skins to steam and loosen.
  3. 3
    Peel, stem, and seed the chilis.
  4. 4
    In a food processor or blender , combine the jalapenos, cilantro leaves and sprigs (finely chopped) , parsley leaves and sprigs (finely chopped) , garlic (minced) , juice from limes , dry red wine , olive oil , and salt and ground black pepper to taste.
    cilantro leaves and sprigs (finely chopped): 2 c, parsley leaves and sprigs (finely chopped): 2 c, garlic (minced): 2 medium cloves, juice from limes: 3 tbsp, dry red wine: 3 tbsp, olive oil: 1/2 c, salt, ground black pepper
  5. 5
    Pulse (or blend) until the mixture is a coarse puree.
  6. 6
    Taste and adjust for salt and blend again.
  7. 7
    If a grill is not already prepared, heat a grill pan over high heat.
  8. 8
    Rub the skirt steak with olive oil and season very generously with salt and pepper.
    skirt steak: 2 lb
  9. 9
    Grill until medium rare, ⏱️ 2-4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer).
  10. 10
    Remove to a plate and allow to rest for at least ⏱️ 5 minutes .
  11. 11
    Slice the steak across the grain with the knife at a 45 degree angle.
  12. 12
    Arrange on a serving plate and spoon some chimichurri over the steak.
  13. 13
    Serve with the extra sauce.