Grilled Swordfish Steaks with Chimichurri

Ingredients

• 4 swordfish steaks (8 oz each, 1-inch thick)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup fresh flat-leaf parsley, packed
• 1/4 cup fresh oregano leaves
• 4 cloves garlic
• 2 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/3 cup extra-virgin olive oil for chimichurri
• Salt to taste for chimichurri

Instructions

1. 1

   Make chimichurri: pulse parsley, oregano, and garlic in a food processor until finely chopped. Transfer to a bowl and stir in red wine vinegar, red pepper flakes, and extra-virgin olive oil. Season with salt. Let stand for at least 15 minutes for flavors to develop.

2. 2

   Pat swordfish steaks dry. Brush both sides with olive oil and season with garlic powder, smoked paprika, salt, and black pepper.

3. 3

   Preheat grill or grill pan to high heat. Oil the grates generously.

4. 4

   Grill swordfish for 4-5 minutes on the first side without moving to develop good grill marks.

5. 5

   Flip carefully and grill for another 3-4 minutes. Swordfish is done when it feels firm to the touch and is just opaque in the center.

6. 6

   Transfer to a serving plate and let rest for 2 minutes.

7. 7

   Spoon chimichurri generously over each steak and serve immediately with grilled vegetables or crusty bread.