Prepare a grill or turn on a broiler. Hrill or char the jalapenos until blackened on all sides and quite soft. Place them in a small bowl covered with a plate and allow skins to steam and lossen. Peel, stem, and seed the chilis.
In a small food processor, combine jalapenos, cilantro, parsley, garlic, lime juice, red wine vinegar, red wine, olive oil and a pinch of salt and pepper. Pulse until the mixture is a course puree. Taste and adjust for salt and blend again.
Rub the steak with olive oil and season very generously with salt and pepper. Grill or broil until medium rare, 2-4 minutes per side. Remove to a plate and allow to rest for 5 minutes.
Slice the steak across the grain. Place on a serving plate and drizzle with some the the chimichurri sauce. Serve with remaining sauce.
Originally Submitted
5/19/2013
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