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Grilled Skirt Steak with Green and Smokey Red Chimichurri Recipe

Grilled Skirt Steak with Green and Smokey Red Chimichurri

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Average Rating:

Total Reviews: 19

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  • 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.

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  • 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.

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  • on March 25, 2013

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    This was very tasty--even though I used a couple substitutes!

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  • on September 27, 2012

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    MMM made a delicious sandwich out of my leftover london broil with the smoky chimichurri! One of the best sandwiches I have made in a long time.

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  • on August 26, 2012

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    Loved it. The blend of the crusty green chimichurri and the red chimichurri sauce was fantastic.

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  • on May 10, 2012

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    Divine!

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  • on April 23, 2012

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    I didn't think my husband and I would like this ~ I do not like parsley, the main ingredient in the marinade,or mint much, and my husband likes plain, bland foods. BUT, it looked so incredibly delicious on the show, that I made the steak and potatoes anyway and they are both wonderful! I didn't make the red sauce,but made the green as per recipe, except flank steak, because the store didn't have skirt steak. It turned out superb; tasty, but not over-whelming (couldn't pick out parsley or mint flavor : I thought for sure my husband would think the potato sauce would be too strong/flavorful for him, so I left half the potatoes plain, but when he tasted mine (recipe, he asked for those. He says they are the best potatoes he's ever had. I used mini Yukon gold (about fingerling potato size, cut them in half before par cooking, everything else per recipe. :

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  • on September 04, 2011

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    A wonderful combination! The green marinade was perfect to cook the beef and the smoky accompaniment was spot on, easy to use depending on how you like your smoke. A definite keeper for our recipe book. Thanks, Bobby!

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  • on August 24, 2011

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    Amazing! Fantastic! Nothing more to say.

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  • on August 14, 2011

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    I maybe do not have a hot enough grill... by the time I had enough char it was over cooked, will use another cut ... tonight in fact as it was so good! Had 8 guests over and everyone was begging for the recipe! Thanks Bobby!

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