Ted Allen'S Grilled Steak With Roasted Jalapeño Chimichurri Recipe

• 2 jalapeno 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

1. Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapenos 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.
2. In a small food processor or blender, combine the jalapenos, 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.
3. 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 125u0b0F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.
4. 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.

chilis, cilantro, parsley, garlic, limes, red wine, redwine vinegar, extravirgin olive oil, kosher salt, skirt steak

Taken from www.seriouseats.com/recipes/2012/05/ted-allens-grilled-steak-with-roasted-jalepeno.html (may not work)