Grilled Steak with Roasted Jalapeño Chimichurri

[Narkissos]

serves 4
ingredients

• 2 jalapeño chiles
• 2 cups finely chopped cilantro leaves and sprigs
• 2 cups finely chopped parsley leaves and sprigs
• 2 garlic cloves, minced
• 3 tablespoons fresh lime juice
• 3 tablespoons dry red wine
• 1 tablespoon red wine vinegar
• 1/2 cup extra-virgin olive oil, plus more for brushing
• kosher salt and pepper to taste
• 2 pounds skirt steak

method
1. Heat a grill or grill pan to high.
2. Roast the jalapeños on the grill until charred on all sides. Put in a bag or covered bowl to steam and cool a little. Then peel, stem and seed the chiles.
3. Put the jalapeños, cilantro, parsley, garlic, lime juice, red wine, vinegar, olive oil, and salt and pepper to taste in a blender and pulse to blend. Taste for salt, adding more if needed, and blend again.
4. Brush the steak with olive oil and generously season both sides with salt and pepper. Grill the steak, turning once, until medium rare, 2-4 minutes per side, depending on thickness. Transfer to a plate, tent with foil, and let rest 5 to 10 minutes.
5. Slice the steak 1/2-inch thick across the grain with the knife blade tilted at a 45-degree angle, pile on a serving platter, and top with some chimichurri.

[RhinoBalls]

This looks awesome.