1 Video | Photo: Grilled Skirt Steak with Green and Smokey Red Chimichurri Recipe
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 and 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.
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By crishta1_11760728
Rancho Cucamong...
on May 02, 2013
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I am not always a fan of certain herbs. Parsley and cilantro being at the top of my list. This is an absolute fantastic and best chimichurri sauce EVER! The best one on foodnetwork website yet. The mint and vinegar really brightens up dishes. I have been cooking healthier foods for my family. I originally saw this recipe on the Bobby Flay Fit menu. I made the green chimichurri sauce, and BBQ a good cut of thick skirt steak medium rare. Let it rest and cut it on the bias. Plated with grilled asparagus and mixed green salad. Drizzled chimichurri sauce over the steak and served it on the side for those that wanted more. SO FLAVORFUL! My Husband asks me to make this all time. I substitute the skirt steak for fish often. It goes amazing with grilled Halibut! I have never used it to marinate anything... Let the flavor of your meat or fish come through, and eat the chimichurri sauce with it.
By ar_benjamin_1019240
Palm Harbor, FL
on April 05, 2013
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I have been thinking about making this recipe for over a year now and finally did it. I marinated the steak in the green chimichurri over night, but the flavor did not come through like I thought it would once cooked. I am definitely glad I made the red chimichurri to use as a sauce once the steak was cooked. My husband also really enjoyed it (even though he is a die-hard ribeye man. The next time I make this recipe I will make one small change and use a food processor to make the red chimichurri because the mortar and pestal (sp? took too long.
By Mdilu82
on March 25, 2013
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This was very tasty--even though I used a couple substitutes!
Read all 19 reviews