GRILLED SKIRT STEAK WITH GREEN AND SMOKEY RED CHIMICHURRI
Provided by Bobby Flay
Time 5h
Yield 4 servings
Number Of Ingredients 18
Steps:
- 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.
SMOKY AND FIERY SKIRT STEAK WITH AVOCADO-OREGANO RELISH
This recipe comes from Grilling for Life cookbook by Bobby Flay. Skirt steak is a chewy cut that's full of beefy flavor. It's the perfect vehicle for the big flavors of this dressing. The smokiness comes from the chipotle chiles, which are smoked jalapenos.
Provided by Crafty Lady 13
Categories Steak
Time 23m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Smoky and Fiery Dressing: Combine the vinegar, garlic, chiles, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. Add the cilantro and pulse 2 times just to incorporate.
- Avocado-Oregano Relish: Combine all the ingredients for the relish in a medium bowl.
- Grilled Skirt Steak: Heat your grill to high. Brush the steak with the oil and season both sides with salt and pepper. Grill, turning once, for 6 to 8 minutes until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes.
- Cut the meat against the grain into 1/2-inch thick slices. Drizzle each serving with dressing and top with 2 tablespoons of the avocado relish. Serve the remaining relish on the side if desired.
Nutrition Facts : Calories 563.4, Fat 44.7, SaturatedFat 7.6, Cholesterol 98.3, Sodium 543.2, Carbohydrate 8.1, Fiber 3.6, Sugar 1.8, Protein 33.1
GRILLED SKIRT STEAK WITH GREEN AND SMOKEY RED CHIMICHURRI
Recipe courtesy Bobby Flay Show: Bobby Flay's Barbecue Addiction Episode: Argentina on the Grill Inactive time: 4 hr 35 min
Provided by Diane C 2
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 825.6, Fat 69.3, SaturatedFat 11.3, Cholesterol 110.6, Sodium 140.4, Carbohydrate 14.2, Fiber 7, Sugar 1.1, Protein 38.7
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