The week before my wedding several other bloggers and myself were invited by the Kentucky Beef Council, the Beef Checkoff, and Meijer for the #BlogMeetsBeef event in Columbus, Ohio with several other state Beef Councils. It was a fun two-day event that centered around the beef industry, selecting cuts at the meat counter, and preparing beef. We even had a competitive cook-off, and that cook-off inspired this recipe. One of the other groups in the cook-off made a roasted red pepper chimichurri sauce that was delicious, and I decided to go home and try to recreate my own. I had a bag of baby sweet peppers in my fridge that I needed to use quickly. I thought it would be fun to throw them on the grill while I was heating it to cooking our steaks, and try my hand at a modified version of chimichurri. My family enjoyed this Grilled Skirt Steak with Roasted Red Pepper Chimichurri, and I hope your family will too!
If you aren’t familiar with chimichurri, it’s a popular marinade and sauce in Central and South America for meat. Every country has their own variation of it which includes varying amounts of parsley, cilantro, olive oil, white vinegar, and garlic. Chimichurri is made and used, kind of like southerners make and use gravy; every family makes it slightly different and they pour it on everything. When I lived in Bogotá, Colombia I would scope out all the restaurant menus to see what came with chimichurri sauce. My Roasted Sweet Pepper Chimichurri fondly reminds me of my adventures in Colombia.
I think that chimichurri can complement many meats, but my favorite is steak. I don’t like regular steak sauce, so this is the only thing I will eat on a steak.
Because chimichurri is normally parsley based, it is often a very grassy shade of green. This recipe is tri-colored sweet pepper based, so it has a different hue. I used a mixture of red, yellow, orange sweet peppers.
I began by preheating my grill. I lightly brushed a layer of olive oil on each of my sweet peppers to help prevent sticking. I roasted them about 10 minutes, turning them once of twice. I removed them from the heat, placed them in a bowl, and covered them while they cooled. When they were cool, I removed the end, seeds, and any really charred skin. Once I completed that, they went in my blender with the other ingredients. I don’t recommend using a blender on this Roasted Sweet Pepper Chimichurri, but my son won’t eat it chunky. He tries to pick out what he “thinks” he doesn’t like.
I seasoned my steak with salt and pepper to taste, and then grilled it to medium. I eat my steak medium rare and Jeremy likes medium well, so I tried to split the difference. You don’t want to fuss with steak much when it’s on the grill. I generally only flip it once, and I only move it if I notice flames or a hot spot.
- 1 cup roasted sweet peppers
- ½ cup finely diced parsley
- ¼ cup finely diced cilantro
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon paprika
- 2 tablespoons finely diced garlic
- ¼ cup olive oil
- ⅓ white or red wine vinegar
- Either finely dice ingredients and mix in a bowl, or combine in a blender and pulse. Store refrigerated in an air tight container until ready to serve.
Have you ever had chimichurri? If you haven’t, I hope you’ll give this Roasted Sweet Pepper Chimichurri recipe a try and I hope to have a more traditional chimichurri recipe on the blog soon.