Alaskan Surf & Turf

Chimichurri Sauce:
1 cup Olive Oil
2/3 cup fresh Lime Juice
8 cloves Garlic, minced
1 small Onion (1/4 cup) chopped
½ cup chopped fresh Cilantro
1 teaspoon dried Oregano
1 teaspoon Salt
½ teaspoon Cayenne Pepper
½ teaspoon Black Pepper

4 Moose Steaks (each about ½ inch thick, 1 ½ pounds total)
1 pound halibut filet, with skin

To make Chimichurri Sauce: In a bowl, mix oil, lime juice, garlic, onion, cilantro, oregano, salt, cayenne and black pepper. (This can be made up to 3 day ahead and stored in a sealed container)

Moose Steak and Halibut: In a plastic Ziploc bag, combine 1/3 cup Chimichurri Sauce and steaks; seal. Cut the halibut filet into 4 serving pieces. In another Ziploc combine 1/3 of the Chimichurri Sauce and halibut; seal. Reserve the remaining 1/3 cup sauce. Marinate the steaks and halibut in refrigerator for 30 minutes.

Prepare the outdoor grill with hot coals arranged for direct grilling. Remove the steak and halibut from marinade; discard marinade.

Grill steak and halibut for 10 minutes, covered, turning the steak after 5 minutes.
Serve the steak and fish with reserved Chimichurri Sauce…mmm.mmm.mmm.