Ted Allen'S Grilled Steak With Roasted Jalapeño Chi

Name: Ted Allen'S Grilled Steak With Roasted Jalapeño Chimichurri Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 jalapeno chilis; 2 cups cilantro leaves and sprigs, finely chopped; 2 cups parsley leaves and sprigs, finely chopped; 2 medium cloves garlic, minced (about 2 teaspoons); 3 tablespoons 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 and freshly ground black pepper; 2 pounds skirt steak

Servings: persons

1
Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapenos 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 chilis.
2
In a small food processor or blender, combine the jalapenos, 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 125u00b0F 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.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 jalapeno chilis, 2 cups cilantro leaves and sprigs, finely chopped, 2 cups parsley leaves and sprigs, finely chopped, 2 medium cloves garlic, minced (about 2 teaspoons), and more.

Yes, Ted Allen'S Grilled Steak With Roasted Jalapeño Chimichurri Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ted Allen'S Grilled Steak With Roasted Jalapeño Chimichurri Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions