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    Gluten free


    • 2 lbs Skirt steak


    • 3 tbsp 3 to 4 limes, juice from
    • 2 cups Cilantro, leaves and sprigs
    • 2 medium cloves Garlic
    • 2 Jalapeno chilis
    • 2 cups Parsley, leaves and sprigs

    Baking & Spices

    • 1 Kosher salt and freshly ground black pepper

    Oils & Vinegars

    • 1/2 cup Olive oil, extra-virgin
    • 1 tbsp Red-wine vinegar

    Beer, Wine & Liquor

    • 3 tbsp Red wine, dry

    Grilled Skirt Steak with Roasted Jalapeno Chimichurri

    3y Saved to food
    • kim kiser

      100 top #paleo recipes - this has tons of great suggestions Grilled Steak with Roasted Jalapeño Chimichurri

    • Lillian Piol

      Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri Recipe Main Dishes with jalapeno chilies, coriander leaf, parsley leaves, garlic, juice, lime, dry red wine, red wine vinegar, extra-virgin olive oil, ground black pepper, kosher salt, skirt steak

    • Whitney Hughes

      Grilled Steak with Roasted Jalapeño Chimichurri by seriouseats .. I need a food processor like, yesterday

    • Kacy Anderson

      Grilled Steak with Roasted Jalapeño Chimichurri - Top 100 Paleo Recipes - love this list compiled from some of the best paleo blogs out there!

    • Kim Johnson

      Grilled Steak with Roasted Jalapeño Chimichurri. Just 1 of the 100 paleo recipes on this site!

    • Emma Harrison

      Top 100 Paleo Recipes: Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri

    • Kelly Snyder-Zamitalo

      Grilled Steak with Roasted Jalapeño Chimichurri <--YUM. top 100 paleo recipes

    • Jordyn P

      Grilled Steak with Roasted Jalapeño Chimichurri Sauce

    • Ann

      Grilled Skirt Steak with Roasted Jalapeno Chimichurri Ingredients serves serves 4, active time 15 minutes, total time 25 minutes 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 Procedures 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.

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