Smoky Chimichurri Recipes

Steps:

• For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.
• Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.
• For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.
• Preheat a charcoal or gas grill to high heat.
• Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.

Steps:

• Coat lemons and jalapeño lightly with oil and place on grill over medium heat, cut side down. Cook until cut sides are golden brown streaked with black, 4 to 5 minutes. Flip over and move to side or back of grill where temperature is low; cook until lemons and chiles are soft enough to yield easily when squeezed by tongs, at least 5 and up to 20 minutes. Remove from grill and refrigerate, covered, until ready to use.
• To make chimichurri, mince jalapeños and place in medium-size bowl. Squeeze 1/2 cup juice from lemons and add to bowl with jalapeños, then add all remaining ingredients and whisk together. Let stand for at least 30 minutes before serving. This relish will keep, covered and refrigerated, about 3 days.

Steps:

• Light a grill.
• In a medium bowl, whisk the oils with the vinegar.
• Stir in the parsley, cilantro, piquillo peppers, garlic, onion, lime juice and crushed red pepper.
• Season the chimichurri with salt and pepper and let stand for at least 20 minutes.
• Brush the steaks on both sides with the butter and season them with the smoked salt and pepper.
• Grill the steaks over moderately high heat, turning once, until nicely charred and medium-rare, about 8 minutes.
• Transfer to a platter and let rest for 10 minutes.
• Cut the steaks into 1-inch-thick slices and arrange them on the platter.
• Spoon some of the chimichurri sauce over the steak and serve, passing more smoked salt and pepper along with the remaining chimichurri sauce on the side.
• *MAKE AHEAD:.
• The chimichurri sauce can be refrigerated overnight. Bring to room temperature before serving.
• **WINE:.
• Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to Tourondel's smoky strip steaks. Try the jammy 2005 Budini or the black cherry-rich 2005 Tikal Amorio.