New Mexican grilled skirt steak with green chili garlic chimichurri sauce

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Four pieces peeled skirt steak 8 ounces each
3 Anaheim chilies
4 cloves garlic
1/2 cup basil
1/2 cup cilantro
2 lemons
1 Tbsp. red wine vinegar
1 tsp. red pepper flakes
1/4 cup olive oil
1/4 tsp. cumin
1/4 tsp.oregano
Marinate the steaks by mixing cumin, oregano and olive oil together and rub into steaks
Refrigerate over night
Grill or roast Anaheim peppers till skin is charred
Peel peppers and finely chop them
Place 1/4 cup olive into a bowl and add minced fresh garlic, finely chopped basil, cilantro, juice of lemons, red wine vinegar and red pepper flakes. Add chopped peppers along with salt and pepper and work into a paste
Salt and pepper steaks and place on a hot grill with a bit of olive oil.
Sear three to four minutes on each side
Take off grill and brush chimichurri sauce on top
Will be served with White Truffle Potato Gratin and New Mexican Garlic bread

Yields: Four