Grilled Skirt Steak With Green and Smokey Red Chimichurri |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe courtesy Bobby Flay Show: Bobby Flay's Barbecue Addiction Episode: Argentina on the Grill Inactive time: 4 hr 35 min Ingredients:
1 cup fresh flat leaf parsley |
1/2 cup fresh mint leaves |
1/2 cup fresh oregano leaves |
1/2 cup canola oil |
1/4 cup red wine vinegar |
1 teaspoon crushed red pepper flakes |
8 garlic cloves |
1 1/2 lbs skirt steaks, cut crosswise into 3 pieces |
1 cup finely chopped fresh flat-leaf parsley |
1/2 cup extra-virgin olive oil |
1/4 cup red wine vinegar |
2 tablespoons finely chopped fresh oregano |
1 tablespoon pureed chipotle chile in adobo |
1 tablespoon smoked paprika |
1/2 teaspoon crushed red pepper flakes |
3 garlic cloves, finely chopped |
kosher salt & freshly ground black pepper |
flat leaf parsley, for garnish |
Directions:
1. For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.
2. Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.
3. For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.
4. Preheat a charcoal or gas grill to high heat.
5. Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.
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