Grilled Skirt Steak with Roasted Jalapeno Chimichurri

September 24, 2011

Pair with Robert Mondavi Private Selection Meritage or Cabernet Sauvignon. Serves 4.

2 cups finely chopped cilantro, leaves and sprigs
2 cups finely chopped parsley, leaves and sprigs
2 jalapeno chiles, roasted and peeled
2 garlic cloves (1 tablespoon)
3 tablespoons fresh lime juice
3 tablespoons dry red wine
1 tablespoon red-wine vinegar
1/2 cup olive oil
2 tablespoons water
salt and pepper to taste
2 pounds skirt steak

Place all the ingredients except steak in a blender and pulse to blend. Taste for salt and blend again. Preheat grill or grill pan to high.

Warm your serving platter: Turn you oven on its lowest setting, wait two or three minutes until it starts to heat up, turn it off, and place a ceramic platter inside. Rub steak with olive oil and generously season with Kosher salt and freshly ground black pepper. Grill steaks 2 to 4 minutes per side, depending on thickness; meat should feel soft and squishy for medium rare. Transfer to plate, tent with foil, and rest 5 to 10 minutes. Slice steak across the grain with blade tilted to one side at a 45-degree angle, pile on warmed serving platter, top with some chimichurri, and pass extra sauce.

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