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Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri

Blake Royer
  • minutes
  • Serves 4

INGREDIENTS

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

1

Kosher salt and freshly ground black pepper

1/2 cup

Olive oil, extra-virgin

1 tbsp

Red-wine vinegar

3 tbsp

Red wine, dry