Is any one else a little amazed that it's April already? I mean, doesn't it just seem like we celebrated Christmas.... or is that just me? Honestly, I don't know where the time goes anymore. I'm going to sound like an old lady here, but, enjoy time while you can kids! Don't wish your life away because once you hit a certain age, time goes by so fast you'll be BEGGING to get back some of that wasted time!!
Okay, enough with the insightful comments.... let's talk chimichurri!!! I do love chimichurri.. I've featured it a few different times on my blog, starting with the "REAL" version and basically just using that in different recipes. So, when I saw this recipe for a bit of a different version, I knew I was going to have to try it. I don't think it looks as pretty as the real version, but it was darn good. A little heat from the jalapenos... mmmmmm! it was perfect for these steaks or on chicken or fish or sandwiches or pizzas or.... well, I think you get my point :)
Grilled Steaks with Southwest Style Chimichurri
Chimichurri recipe adapted from Whole Foods
- Serves 2 -
2 boneless New York strip steaks
For the chimichurri -
1/2 cup fresh parsley, loosely packed
1 garlic clove, quartered
1 teaspoon dried oregano
1 jalapeno, roughly chopped
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
3-4 Tablespoons olive oil
salt and pepper to taste
Drizzle olive oil over both sides of each steak. Season evenly (on both sides) with pepper, cayenne and garlic salt. Set aside.
Preheat grill to 400 degrees F. Clean and oil grill grates. While grill is preheating, make chimichurri by placing all ingredients in a food processor and pulsing until everything is roughly chopped. Add more oil if necessary.
Place steaks over direct heat and grill 4-10 minutes per side, or until cooked to your desired doneness. Remove from grill and allow to rest for 5 minutes. Top with chimichurri and enjoy!
One Year Ago: Pomegranate Balsamic Shrimp and Rice Casserole
Two Years Ago: Jo Jo Potatoes
Three Years Ago: Tarragon Tilapia