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Grilled Steak with Hatch Chile Chimichurri Sauce

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Serves 2 | 

Ramp up your steak dinner with some heat.

Ingredients:

1 hatch chile, cored and seeded
2 teaspoons smoked paprika
2 steaks, strip or sirloin work well
Salt, to taste
Ground black pepper, to taste
1/3 cup apple cider vinegar
5 cloves garlic
1/3 cup lard, or bacon fat, melted
1 1/2 teaspoons dried oregano
1 shallot
1/3 cup extra-virgin olive oil
2 cups flat leaf parsley

Directions:

  1. Combine hatch chiles, smoked paprika, apple cider vinegar, garlic, lard, oregano, shallot, olive oil and parsley in a blender. (Add salt and pepper if desired) Pulse until coarsely chopped, but well mixed.
  2. Pat dry the steaks. Season of sides of the steak liberally with salt and pepper. Allow to sit for 15 minutes.
  3. Preheat grill to high.
  4. Once hot, place steaks on the grill and cook uncovered for 6 minutes per side. (For medium rare)
  5. Let steaks sit for 10 minutes before serving. After 10 minutes, place steaks on serving plates and top with a liberal amount of chimichurri sauce. Enjoy!
Main Ingredient: Steak
Cooking Method: Grill
Course: Dinner
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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