Grilled Skirt Steak with Roasted Jalapeno Chimichurri

Ingredients

• Jalapeno peppers

  Raw

  ¾ pepper or 11g

• Fresh cilantro

  Coriander leaves, raw

  ¾ cup or 12g

• Parsley

  Raw

  ¾ cup or 45g

• Garlic

  Raw

  ¾ cloves, minced or 2g

• Lime juice

  Raw

  1 ⅛ tbsp or 17g

• Red wine

  Alcoholic beverage, table

  ⁹⁄₁₆ fl oz or 17g

• Red wine vinegar

  ⅜ tbsp or 6g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ⅜ dash or 0.1g

• Pepper

  Spices, black

  ⅜ dash or 0.04g

• Beef plate

  Inside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  6 oz or 170g

Directions

1. Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapenos until blackened on all sides and soft, about 5 minutes. Place them in a small bowl covered with a plate or towel to steam and loosen the skins. 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 until the mixture is a coarse puree. Taste and adjust seasoning.
3. If a grill is not ready, heat a grill pan over high heat. Rub the steaks with olive oil and season generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side, or until the center registers 125°F. Rest for at least 5 minutes.
4. Slice the steak across the grain at a 45-degree angle. Arrange on a serving plate and spoon chimichurri over the steak. Serve with extra sauce.