Charred Scallion Chimichurri Denver Steak

Chimichurri is usually bright and raw; charring the scallions and jalapeño first gives this version a smoky little detour before it meets the steak. Let both vegetables blister and soften in a dry skillet or on the grill, then chop them by hand with parsley, cilantro, garlic, salt, red wine vinegar, and olive oil. The hand chopping matters because chimichurri should have texture. A food processor can turn a pile of herbs into something that looks ready to paint a fence.

The Denver steaks stay simple with salt, black pepper, and a hot skillet. Cook them 4 to 6 minutes per side to the recipe’s 125–135°F range, rest for eight minutes, then slice across the grain. Give the chimichurri about 10 minutes to sit while the steak rests so the vinegar mellows the garlic and the charred scallion flavor works into the oil. Spoon it generously over the sliced beef and you get a sharp, herb-heavy sauce with smoke and gentle chile heat against a rich, browned steak. It is chimichurri after somebody let the scallions make one questionable but ultimately productive decision.