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Grilled Skirt Steak With Roasted Jalapeño Chimichurri

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“Ted Allen's In My Kitchen”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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