Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri

Gluten Free
Dairy Free
Health score
56%
Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri
25 min.
4
423kcal

Suggestions

Grilled Steak with Roasted Jalapeño Chimichurri: A Flavorful and Health-Conscious Delight

Looking for a mouth-watering, gluten-free, and dairy-free main course that's both healthy and packed with flavor? Look no further than Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri! This delectable dish, which serves 4, is ready in just 25 minutes and boasts a Recipe Health Score of 56. With a calorie count of 423 kcal per serving, it's the perfect lunch or dinner option for those watching their waistlines.

The star of this recipe is the succulent skirt steak, grilled to perfection and accompanied by a homemade roasted jalapeño chimichurri sauce. This sauce is a game-changer, featuring a delightful blend of cilantro, parsley, garlic, lime juice, red wine, and extra-virgin olive oil. The addition of charred jalapeños adds a smoky depth of flavor that will have your taste buds dancing with joy.

This recipe is not only delicious but also easy to follow, requiring just a few simple steps. Begin by roasting the jalapeños until blackened, then blend them with the other ingredients to create the chimichurri sauce. Next, grill the seasoned skirt steak to your desired doneness, allowing it to rest before slicing it against the grain. Finally, serve the steak with a generous spoonful of the vibrant chimichurri sauce on top.

With a balanced caloric breakdown of 47.91% protein, 48.3% fat, and 3.79% carbs, this recipe is a fantastic choice for anyone seeking a satisfying, well-rounded meal. So why not give Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri a try and experience the unforgettable flavors for yourself?

Ingredients

  • cups cilantro leaves finely chopped
  • tablespoons wine dry red
  • teaspoons garlic clove minced
  •  jalapeno 
  • tablespoons lime 
  • servings pepper black freshly ground
  • 0.5 cup olive oil extra virgin extra-virgin plus more for brushing
  • cups parsley finely chopped
  • tablespoon red-wine vinegar 
  • pounds skirt steak 

Equipment

  • food processor
  • bowl
  • knife
  • blender
  • grill
  • kitchen thermometer
  • broiler
  • grill pan

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Remove to a plate and allow to rest for at least 5 minutes.
  6. 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.
  7. Serve with the extra sauce.

Nutrition Facts

Calories423kcal
Protein47.91%
Fat48.3%
Carbs3.79%

Properties

Glycemic Index
47.5
Glycemic Load
0.66
Inflammation Score
-10
Nutrition Score
37.24608712611%

Flavonoids

Petunidin
0.37mg
Delphinidin
0.47mg
Malvidin
2.95mg
Peonidin
0.21mg
Catechin
0.87mg
Epicatechin
1.2mg
Hesperetin
1.93mg
Naringenin
0.15mg
Apigenin
64.66mg
Luteolin
0.46mg
Kaempferol
0.45mg
Myricetin
4.51mg
Quercetin
4.78mg

Nutrients percent of daily need

Calories:423.29kcal
21.16%
Fat:22.53g
34.66%
Saturated Fat:7.07g
44.17%
Carbohydrates:3.98g
1.33%
Net Carbohydrates:2.39g
0.87%
Sugar:0.7g
0.78%
Cholesterol:142.88mg
47.63%
Sodium:171.15mg
7.44%
Alcohol:1.18g
100%
Alcohol %:0.47%
100%
Protein:50.28g
100.56%
Vitamin K:524.96µg
499.97%
Zinc:15mg
100.01%
Vitamin B12:4.83µg
80.51%
Selenium:50.26µg
71.8%
Vitamin B3:13.46mg
67.31%
Vitamin A:3163.58IU
63.27%
Vitamin C:52.16mg
63.22%
Vitamin B6:1.08mg
53.78%
Vitamin B2:0.78mg
45.63%
Phosphorus:375.89mg
37.59%
Iron:6.12mg
34%
Potassium:900.94mg
25.74%
Magnesium:68.99mg
17.25%
Manganese:0.32mg
15.85%
Vitamin B5:1.52mg
15.23%
Folate:59.68µg
14.92%
Copper:0.26mg
13.16%
Vitamin B1:0.17mg
11.63%
Vitamin E:1.69mg
11.28%
Calcium:66.13mg
6.61%
Fiber:1.59g
6.37%
Vitamin D:0.23µg
1.51%
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