Grilled Steak with Roasted Jalapeño Chimichurri

Chimichurri is a sauce used for grilled meat. It is originally from Argentina but is also used in Uruguay.

2 jalapeño chilis
2 cups cilantro leaves and sprigs, finely chopped
2 cups parsley leaves and sprigs, finely chopped
2 medium cloves garlic, minced
3 tablespoons juice from 3 to 4 limes
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

Prepare a grill (I used my George Foreman Grill). 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 (I used my magic bullet), combine the jalapeños, cilantro, parsley, garlic, lime juice, 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.

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.

Recipe from Ted Allen