Best 2 Roasted Jalapeno Chimichurri Recipes

**Discover the vibrant and flavorful Roasted Jalapeño Chimichurri, a versatile condiment that elevates any dish with its spicy, tangy, and herbaceous notes.**

From grilled meats and roasted vegetables to pasta salads and sandwiches, this versatile sauce adds a burst of flavor to your culinary creations. With a blend of roasted jalapeños, fresh cilantro, parsley, garlic, red wine vinegar, and olive oil, this chimichurri offers a perfect balance of heat, acidity, and aromatic herbs. In this article, we present two variations of this delectable sauce: a classic roasted jalapeño chimichurri and a zesty roasted jalapeño chimichurri verde, made with vibrant tomatillos and green serrano peppers. Get ready to tantalize your taste buds and enhance your meals with this flavorful and versatile condiment.

Check out the recipes below so you can choose the best recipe for yourself!

TED ALLEN'S GRILLED STEAK WITH ROASTED JALAPEñO CHIMICHURRI RECIPE

Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri Recipe image

Chimichurri with steak is certainly not a new idea, and in fact it's probably the most common way that this Argentinian sauce is used (and they know a thing or two about steak in that country). The garlicky, herbal flavors marry beautifully with the richness and fattiness of steak, not to mention its visually stunning contrast of green against red.

Provided by Blake Royer

Categories Entree Chimichurri Mains

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 jalapeño chilis
2 cups cilantro leaves and sprigs, finely chopped
2 cups parsley leaves and sprigs, finely chopped
2 medium cloves garlic, minced (about 2 teaspoons)
3 tablespoons juice from 3 to 4 limes
3 tablespoons dry red wine
1 tablespoon red-wine vinegar
1/2 cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
2 pounds skirt steak

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 674 kcal, Carbohydrate 5 g, Cholesterol 101 mg, Fiber 2 g, Protein 44 g, SaturatedFat 14 g, Sodium 636 mg, Sugar 1 g, Fat 52 g, ServingSize serves 4, UnsaturatedFat 0 g

GRILLED SKIRT STEAK WITH ROASTED JALAPEñO CHIMICHURRI

Grilled Skirt Steak With Roasted Jalapeño Chimichurri image

Make and share this Grilled Skirt Steak With Roasted Jalapeño Chimichurri recipe from Food.com.

Provided by Brookelynne26

Categories Steak

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 jalapeno chiles
2 cups cilantro leaves, and sprigs finely chopped
2 cups fresh parsley leaves, and sprigs finely chopped
2 medium garlic cloves, minced (about 2 teaspoons)
3 tablespoons lime juice (from 3 to 4 limes)
3 tablespoons dry red wine
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil, plus more for brushing
kosher salt & freshly ground black pepper
2 lbs skirt steaks

Steps:

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 chiles.
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.
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.
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.

Nutrition Facts : Calories 640.5, Fat 46, SaturatedFat 10.9, Cholesterol 147.4, Sodium 174.4, Carbohydrate 4.4, Fiber 1.5, Sugar 0.9, Protein 49.1

Tips:

Choose the right peppers: For this recipe, it's best to use fresh, ripe jalapeños. Look for peppers that are firm and have a deep green color. Avoid peppers that are bruised or have blemishes.
Roast the peppers properly: Roasting the peppers brings out their smoky flavor and makes them easier to blend. To roast the peppers, place them on a baking sheet and broil them on high for 5-7 minutes, or until they are charred and blistered. Once the peppers are roasted, remove them from the oven and let them cool slightly before handling.
Use fresh herbs: Fresh herbs add a bright, vibrant flavor to chimichurri sauce. For this recipe, we recommend using cilantro, parsley, and mint. If you don't have fresh herbs on hand, you can use dried herbs, but the flavor will be less intense.
Use a good quality olive oil: Olive oil is the base of chimichurri sauce, so it's important to use a good quality oil. Look for an extra virgin olive oil that has a fruity, peppery flavor.
Taste the sauce and adjust the seasonings: Before serving the chimichurri sauce, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or acid (such as lemon juice or vinegar) to suit your taste.

Conclusion:

Roasted jalapeño chimichurri is a versatile sauce that can be used to add flavor to a variety of dishes. It's perfect for grilled meats, roasted vegetables, or even as a dipping sauce for empanadas or tacos. With its smoky, spicy, and tangy flavor, this sauce is sure to become a new favorite in your kitchen.

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