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Grilled Steak with Hatch Chile Chimichurri Sauce





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:
- 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.
- Pat dry the steaks. Season of sides of the steak liberally with salt and pepper. Allow to sit for 15 minutes.
- Preheat grill to high.
- Once hot, place steaks on the grill and cook uncovered for 6 minutes per side. (For medium rare)
- 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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