Ingredients
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1/2 cup olive oil
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1/3 cup fresh lime juice
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4 garlic cloves, minced
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1/2 small onion, chopped (1/4 cup)
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1/4 cup fresh cilantro, chopped
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1/2 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon cayenne pepper
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1/4 teaspoon black pepper
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4 strips steaks (each about 1/2 inch thick, 1-1/2 pounds total)
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1 lb halibut fillet, with skin
Instructions
- To make chimichurri sauce mix oil, lime juice, garlic, onion, cilantro, oregano, salt, cayenne and black pepper (can be made up to 3 days ahead and refrigerated, covered).
- In plastic food-storage bag, combine 1/3 cup chimichurri sauce and steaks; seal.
- Cut halibut fillet into 4 serving pieces. In a second plastic food-storage bag, combine 1/3 cup chimichurri sauce and halibut; seal.
- Reserve remaining 1/3 cup sauce.
- Marinate steak and halibut in refrigerator 30 minutes.
- Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Remove steak and halibut from marinade; discard marinade.
- Grill steak and halibut 10 minutes, covered, turning steak after 5 minutes for medium-rare, and halibut flakes when prodded with a fork. Serve steak and fish with reserved chimichurri sauce.