Grilled Skirt Steak with Roasted Jalapeno Chimichurri

Recipe

• 2 jalapeno chiles
• 2 cups cilantro leaves and sprigs, finely chopped
• 2 cups parsley leaves and sprigs, finely chopped
• 2 garlic cloves, minced
• 3 tbsp fresh lime juice
• 3 tbsp dry red wine
• 1 tbsp red-wine vinegar
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground black pepper
• One 2-lb skirt steak
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Preheat a grill or grill pan to high.

Chop and de-seed Jalapenos. Put the jalapeno,
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cilantro,
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parsley,
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garlic,
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lime juice,
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red wine,
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vinegar,
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olive oil,
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and salt and pepper to taste in a blender and pulse to blend.
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Taste for salt, adding more if needed,
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and blend again.
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Brush the steak with olive oil and generously season both sides with salt and pepper. Grill the steak, turning once,
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until medium-rare, 2 to 4 minutes per side, depending on thickness. Transfer to a plate, tent with foil, and let rest 5 to 10 minutes. Slice the steak 1/2 inch thick across the grain with the knife blade tilted at a 45 degree angle, pile on a serving platter, and top with some chimichurri; pass extra sauce at the table. Serves 4.

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One thought on “Grilled Skirt Steak with Roasted Jalapeno Chimichurri

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