Bobby's Skirt Steak with Green & Red Chimichurri | Bobby Flay's Barbecue Addiction | Food Network
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Published 2020-08-17
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Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.
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Grilled Skirt Steak with Green and Smokey Red Chimichurri
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 5 hr
Prep: 15 min
Inactive: 4 hr 35 min
Cook: 10 min
Yield: 4 servings
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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Bobby's Skirt Steak with Green & Red Chimichurri | Bobby Flay's Barbecue Addiction | Food Network
• Bobby's Skirt Steak with Green & Red …
All Comments (21)
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"This is great on a hot summer day." So hot I'm wearing a sweater.
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I loved this set, show, all different outdoor grilling vessels, everything about it. Wish he'd bring it back!!
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Bobby: "Just a little bit of canola oil" Also Bobby: empties half the bottle
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El Chimichurri esta asociado con felicidad,saludos from Buenos Aires
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Mmmmmm i just came here to see the "red chimichurri sauce" and all i got to see is bobby doing a green sauce on a hot summer day! (wearing a sweater!)
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I love you Bobby Flay
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Nice scenery.
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In Argentina and Chile, we call that Entraña ! 🥩 Need to add blood sausages, and some Lomo Vitado, Bife de Tira, Longoniza, and Malaya de Cerda, toast some Marraqueta bread on the grill, and wash it all down with plenty of Malbec to represent Argentina and Carménère to represent Chile. Also, while you are prepping all the food and grilling (on that hot summer day), keep a blender full of Pisco Sour! Jaja!
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Yummy!
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Que cozinha incrível!!!!👏🏻❤
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Cut this up into little strips for tacos. So good.
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Damn. Now I know what's going on the grill this weekend.
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All my young life I grew up eating asian and Mexican so when I moved back to farm country I fell for beef 100% medium is gold
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This is back when Food Network actually had real cooking shows....Not America's worst cooks, not kids baking shows
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That looks pretty good!
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I wish I could tele-port to Bobby’s right now😋!
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🤩 wow 🤩
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I’ll tell myself I’ll try this but reality is I’ll just watch this and get hungry then cry 😭
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Looks great!
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Woooooooooooooooooo!steak y’all
