Grilled New York Strip Steak with Anaheim Chile Chimichurri

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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Ingredients:

Steaks:
2 New York Strip Steaks
Salt and Pepper

Chimichurri Sauce:
2 cups fresh flat leaf parsley
5 cloves garlic
1 Anaheim chile, cored and seeded
1 shallot
1/3 cup apple cider vinegar
1/3 cup extra virgin olive oil
1/3 cup bacon fat or lard, melted
2 tsp smoked paprika
1½ tsp dried oregano
salt and pepper to taste

Instructions:

Serves: 2

Chimichurri Sauce:
Add all ingredients to a food processor and pulse until roughly chopped yet evenly incorporated. Set aside and refrigerate for up to 7 days.

Steaks:
Rinse steaks and pat dry with a paper towel. Season steaks liberally with salt and pepper on both sides and set aside to allow them to come up to room temperature (about 15 minutes.)

While steaks are resting, preheat grill to high heat. Grill steaks uncovered for 6 minutes per side for medium rare. Let steaks rest for 10 minutes to allow the juices to redistribute. Slice steaks across the grain and top with chimichurri sauce.

Adapted from freerange-human.com