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BEEF - FLANK OR SKIRT - Grilled Skirt Steak with Green and Smokey Red Chimichurri
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| Grilled Skirt Steak with Green and Smokey Red Chimichurri Recipe courtesy of Bobby Flay Ingredients Green Chimichurri: | |
| 1 cup | fresh flat-leaf parsley leaves |
| 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 cloves | garlic |
| 1 1/2 pounds | skirt steak, cut crosswise into 3 pieces |
| Smokey Red Chimichurri: | |
| 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 in adobo |
| 1 tablespoon | smoked paprika |
| 1/2 teaspoon | crushed red pepper flakes |
| 3 cloves | garlic, finely chopped |
| Kosher salt | |
| freshly ground black pepper | |
Flat-leaf parsley leaves, for garnish
Directions
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.
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.
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.
Preheat a charcoal or gas grill to high heat.
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.
Recipe courtesy Bobby Flay
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