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1
For the steak marinade: In a baking dish, whisk together the wine, liquid smoke and vinegar.
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2
Sprinkle the steak with salt and pepper and place in the marinade.
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3
Marinate for 15 minutes.
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4
For the barbecue sauce: Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle chile in a saucepan and reduce until thick and spreadable.
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5
For the Southwest chimichurri: Combine the capers, cornichons, cilantro, parsley and jalapeno in a food processor and pulse until the sauce is chunky.
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6
With the motor running, slowly pour in oil until the sauce is well combined and a little bit smooth; it should not be a pureed paste.
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7
Taste and season with salt and pepper.
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8
For the smoked veggies and steak: Preheat a grill pan over medium-high heat.
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9
Remove the steak from the marinade and grill to desired temperature.
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10
Brush with a little liquid smoke for a grilled flavor and brush with the barbecue sauce.
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11
Reserve.
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12
Grill the bell peppers on a grill pan.
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13
Wrap the wood chips in a foil pouch.
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14
Place the bell peppers and wood chips in a stockpot with the liquid smoke and 1 tablespoon water and steam for a few minutes to infuse flavor.
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15
Serve the steak topped with the Southwest chimichurri and with the grilled peppers and remaining barbecue sauce on the side.
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16
This recipe was created by a contestant during a cooking competition.
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17
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
