So as to not to take all the credit, I stole the recipe from this website. It was fantastic! However there are a few changes I would suggest from the original recipe. This is how I made the recipe:
- 2 jalapeño chilis
- 2 cups cilantro
- 2 cups parsley
- 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 sirloin steak
Broil the jalapeños on high 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.
Heat a cast iron skillet over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Pan sear until medium rare, 4-5 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.
In a small food processor, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, and a pinch of salt and pepper. Blend until the mixture is a coarse puree, adding olive oil as needed for texture. Salt to taste.
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.
It only took us about 10 min to make, J and I enjoyed it a lot! It was great as a main dish, and we served up the left-overs over spinach salad with the chimichurri sauce as dressing.