Grilled Skirt Steak With Roasted Jalapeño Chimichurri |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ted Allen's In My Kitchen 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 |
Directions:
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 chiles.
2. 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.
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.
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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