grilled striploin Recipe

Prepare the Chimichurri

In a food processor, combine parsley, cilantro, jalapeno, garlic, red wine vinegar, olive oil, salt, and black pepper. Blend until smooth. Set aside.

Prepare the Chile Potatoes

Preheat the oven to 400°F (200°C). In a bowl, toss halved baby potatoes with olive oil, chili powder, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.

Marinate the Shiitake

In a bowl, whisk together soy sauce, sesame oil, garlic, and ginger. Add shiitake mushrooms and marinate for at least 15 minutes.

Grill the Striploin

Preheat the grill to medium-high heat. Rub the striploin steaks with olive oil, salt, and black pepper. Grill for 4-5 minutes per side for medium-rare, or until desired doneness.

Grill the Shiitake

On a grill rack, place the marinated shiitake mushrooms and grill for about 3-4 minutes on each side until tender.

Serve

Slice the grilled striploin and serve it with jalapeno chimichurri on top, alongside the roasted chile potatoes and grilled shiitake mushrooms.