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Grilled Steak with Hatch Chile Chimichurri Sauce

Serves 2


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


  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!
Season: Summer