Some things in life get overlooked: the TV shows airing during the Super Bowl, the many small restaurants tucked between big chains, and even certain ingredients. In a city like Toronto, with its vast restaurant scene, it’s easy for excellent independent spots to fly under the radar. Likewise, some chili peppers rarely get the attention they deserve.
Popular peppers like jalapeños and cayenne have long been kitchen staples, and habaneros have enjoyed a recent surge in popularity. But others, such as the serrano pepper, are often overlooked. Serranos are a little hotter than jalapeños, typically ranging from 10,000 to 20,000 Scoville heat units. They bring a bright, crisp heat that works well in fresh sauces. Today’s recipe pairs serrano chiles with a classic Argentinian chimichurri to complement grilled steak.
Chimichurri is Argentina’s version of salsa verde: a fresh green sauce made from herbs, acid, and oil. It’s used as both a marinade and a finishing sauce for grilled meats, and it’s especially good with steak. This version uses serrano peppers for a slightly bolder kick. I make the chimichurri ahead of time and keep it chilled until serving so the flavors can meld.
Grilled Steak with Serrano Chile Chimichurri
Ingredients
- Steak of your choice
- Salt
- Black Pepper
- 1 bunch of fresh cilantro
- 6 serrano peppers
- Juice of 3 limes
- 1/4 cup olive oil
Instructions
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Prepare the chimichurri: trim the roots and any tough stems from the cilantro and wash it thoroughly to remove dirt. Wear gloves if you prefer, then halve and seed the serrano peppers to reduce some heat. Combine the cilantro, serranos, lime juice, and olive oil in a food processor. Pulse until the mixture reaches a smooth but slightly textured sauce consistency. Transfer to a covered container and chill to allow flavors to meld.
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Bring the steak to room temperature, then season generously with coarse salt and freshly cracked black pepper. Grill the steak to your preferred doneness. Let the meat rest briefly, then slice and serve with a generous spoonful of serrano chimichurri on the side.
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Enjoy this fresh, zesty chimichurri as a vibrant companion to grilled steak. Its herb-forward profile, bright lime acidity, and serrano heat bring a lively contrast to rich, smoky meat. Make extra—chimichurri keeps well in the refrigerator and works wonders on leftovers.