Ingredients: |
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
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Directions: |
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 or 1gallon zip-lock bag, 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.Make sure the flank steak is at room temperature before grilling.
Preheat a charcoal or gas grill to high heat.
Sprinkle the steaks with salt and pepper on both sides. Grill over very high heat until charred on both sides and cooked to medium-rare doneness, DO NOT OVER COOK!!!! You cook this vast over very high heat. DO NOT WALK AWAY, IT ONLY TAKES MINUTES! If you need a drink have someone bring it to you!!! Remove the steak 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.
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.
This is great for "Tacos Al Carbon". |
This recipe for Grilled Skirt Steak with Green and Smokey Red Chimichurri is from