Grilled Steak with Chimichurri And Fire-Roasted Green Chiles Sauce


This is one of the best versions of Chimichurri Sauce, the bright green Argentinean condiment commonly served with meat, that I have ever tried. There is a perfect balance of fresh herbs, garlic, and tangy vinegar.

Another delicious accompaniment to grilled meat is the Fire-Roasted Green Chiles Sauce. Just enough spice and a lovely salsa-like texture.


Grilled Steak with Chimichurri


Chimichurri Sauce (recipe follows)
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Ground cayenne to taste
1 1/4 pounds skirt steak


1. Prepare a grill.

2. Combine the chili powder, salt, black pepper, and cayenne, and sprinkle the mixture evenly over both sides of the steak.

3. Grill steak about 4 to 5 minutes per side. Transfer to a cutting board and allow the meat to rest 5 minutes.

4. Cut steak on the diagonal into 1/4-inch to 1/2-inch wide strips. Serve drizzled with the chimichurri sauce.

Serves 4

Chimichurri Sauce


1/2 cup packed fresh parsley leaves
1/2 cup packed fresh basil leaves
1/4 cup packed fresh cilantro leaves
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons white wine vinegar
1 tablespoon lime juice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper


1. Combine all ingredients in a blender or food processor. Process until smooth, 2 to 3 minutes.

Makes about 2 cups

Recipes from The Kitchn

To make prep even faster for this Green Chile Sauce, use 4 (4 oz) cans of diced green chiles and skip to step 4.

Fire-Roasted Green Chiles Sauce


4 New Mexico green chiles (or Anaheims)
Vegetable oil, to brush chiles
3 green onions, chopped
2 teaspoons vegetable oil
2 teaspoons fresh lime juice
1/4 teaspoon finely crumbled oregano
Salt to taste

1. Heat a grill or broiler until very hot.

2. Lightly coat the chiles with nonstick vegetable oil spray. Place the chiles on the grill over high heat. Cook the chiles on all sides until the skin blisters all over, turning after each side is done. Remove the chiles to a bowl and cover with plastic wrap. Let rest at least 15 minutes or as long as 2 hours.

3. Transfer the chiles to a colander and place over the same bowl to catch the juices. Peel off the charred skin. Discard the stem and seeds. Chop peppers.

4. Add the green onion to the peppers. Mix in the 2 teaspoons vegetable oil, lime juice, oregano and salt. Let the mixture sit for at least 10 minutes for the flavors to blend. Taste and correct the seasonings before serving; you may need to adjust the salt or lime juice.

5. Serve the mixture at room temperature on hot grilled steak.

Makes 1 1/2 cups

Recipe from Kate’s Global Kitchen

It’s fun to stay at the YMCA.

Oops. Not that one.

This one is beachy-keen. Perfect for grillin’ and chillin’ summer-style.

Check out Sleeping In The Aviary on Bandcamp, where you can buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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