Sliced Steak & Ports Recipe

Prepare the Roasted Garlic Spread

Preheat the oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft. Squeeze the cloves out into a bowl, add butter, salt, and pepper, and mash until smooth.

Prepare the Chimichurri

In a food processor, combine parsley, cilantro, green chile, red wine vinegar, lime juice, olive oil, salt, and black pepper. Blend until finely chopped but still somewhat chunky. Adjust seasoning to taste.

Cook the Steak

Season the steak with salt and pepper. Heat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from heat and let rest for 5-10 minutes before slicing.

Prepare the Peppers

While the steak is resting, char the red bell peppers over the grill or in a skillet until the skin is blistered. Remove from heat, cool slightly, and peel off the skin. Slice the peppers into strips.

Assemble the Dish

Slice the steak thinly against the grain. Serve on a platter topped with roasted garlic spread, charred red bell pepper strips, and a generous drizzle of green chile chimichurri.