Recipe of the day: Grilled Steak with Roasted Jalapeño Chimichurri. Serves 4, active time 15 minutes, total time 25 minutes Ingredients 2 jalapeño chilis 2 cups cilantro leaves and sprigs, finely chopped 2 cups parsley leaves and sprigs, finely chopped 2 medium cloves garlic, minced (about 2 teaspoons) 3 tablespoons 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 Himalayan rock salt and freshly ground black pepper 2 pounds skirt steak Procedures 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. 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. ENJOY :)
Posted on: Tue, 03 Sep 2013 09:53:33 +0000
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