Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri

• khẩu phần: 4 servings
• tổng thời gian: 25 minutes

Nguyên liệu

2 jalapeño 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

Hướng dẫn

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 chilis.

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.

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.

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.

Dinh dưỡng

• Kích thước Khẩu phần: serves 4
• Calo: 674 kcal
• Tổng Chất béo: 52 g
• Chất béo bão hòa: 14 g
• Chất béo không bão hòa: 0 g
• Cholesterol: 101 mg
• Natri: 636 mg
• Tổng Carbohydrate: 5 g
• Chất xơ: 2 g
• Tổng Đường: 1 g
• Chất đạm: 44 g