Grilled Skirt Steak With Roasted Jalapeño Chimichurri

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.