A combination of blistered jalape?o, lime oil, and bright cilantro created the base for my Mexican interpretation of an Argentinian chimichurri sauce. Served atop a beautifully cooked piece of meat, it was an easy and delicious dinner that can be made both outdoors on a grill or indoors on a griddle.
Total Time: 30 minutes (not including seasoning time)
For the steak:
- 1 pound skirt steak or sirloin tip, cut in strips
- Salt and fresh ground black pepper
- Extra-virgin olive oil
- 1 jalape?o
- ? cup extra-virgin olive oil
- Zest of 1 lime, plus juice
- 1 scallion, sliced thinly, light green parts only
- 2 garlic cloves, peeled and grated with a Microplane or minced
- Salt and fresh ground black pepper, to taste
- ? bunch cilantro, chopped
For the steak:
If you can, season the steak with salt and pepper at least 4 hours before cooking. Cover loosely and place in the fridge. Remove 1 hour before cooking.
Heat up a grill pan or grill on high heat, rub the steaks with oil, and then cook, about 4-5 minutes on each side, depending on the thickness of the meat, for medium-rare.
Continue to cook longer for your cooking preference. Remove from the heat and let rest for 5 minutes.
For the green chile salsa:
Meanwhile, blister the jalape?o on the heated grill or griddle. Keeping the skin on, roughly chop and set aside.
Heat the olive oil and the lime zest over medium heat in a saucepan. When hot, turn off the heat and add the jalape?o, scallion, and garlic.
Mix together and season with salt and pepper. Let sit until you are ready to serve the steak. Then add the cilantro, mix, season to taste, adding lime juice if needed, and serve immediately atop the steaks.
Serve any remaining salsa on the side.