Steak with Jalapeño Chimichurri


  • 2 lbs Meyer Natural Angus New York Strip
  • 2 Jalapeño chiles
  • 2 cups Cilantro leaves and sprigs (finely chopped)
  • 2 cups Parsley leaves and sprigs (finely chopped)
  • 2 cloves Garlic (minced; about 2 tablespoons)
  • 3 tbsps Juice from 3 to 4 limes
  • 3 tbsps Dry red wine
  • 1 tbsp Red wine vinegar
  • 1/2 cup Extra-virgin olive oil (plus more for brushing)
  • Kosher salt and freshly ground black pepper to taste


1. Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilis.

2. In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.

3. If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.

4. Slice the steak across the grain with the knife at a 45-degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.