Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri

Name: Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 473 milliliters cilantro leaves and sprigs, finely chopped; 3 Tbsps dry red wine; 2 teaspoons medium cloves garlic, minced (about; 2 jalapeño chilis; 3 Tbsps juice from 3 to 4 limes; 4 servings Kosher salt and freshly ground black pepper; 118 milliliters extra-virgin olive oil, plus more for brushing; 473 milliliters parsley leaves and sprigs, finely chopped; 1 Tbsp red-wine vinegar; 907 grams skirt steak

Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri requires about 25 minutes from start to finish. One serving contains 614 calories, 50g of protein, and 44g of fat. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of South American cuisine. If you have parsley leaves and sprigs, red-wine vinegar, jalapeño chilis, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. It is perfect for The Fourth Of July. It works well as a main course. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

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.

Equipment you will use

Broiler

Grill

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.

Ingredients you will need

Chili Pepper

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Lime Juice

Olive Oil

Cilantro

Red Wine

Parsley

Garlic

Salt

Equipment you will use

Food Processor

Blender

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).

Ingredients you will need

Salt And Pepper

Olive Oil

Steak

Dry Seasoning Rub

Equipment you will use

Kitchen Thermometer

Grill Pan

Grill

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.

Ingredients you will need

Grains

Steak

Equipment you will use

Knife

Serve with the extra sauce.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

473milliliters

cilantro leaves and sprigs, finely chopped 3Tbsps

dry red wine 2teaspoons

medium cloves garlic, minced (about 2

jalapeño chilis 3Tbsps

juice from 3 to 4 limes 4servings

Kosher salt and freshly ground black pepper 118milliliters

extra-virgin olive oil, plus more for brushing 473milliliters

parsley leaves and sprigs, finely chopped 1Tbsp

red-wine vinegar 907grams

skirt steak

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.