Mohamed Shili This delicious Grilled Skirt Steak with Green and Smokey Red Chimichurri is a quick and easy meal that packs bold, smoky flavors. Perfect for grilling enthusiasts, this dish combines fresh herbs with a smoky kick. Whether you’re cooking for a weeknight dinner or a weekend BBQ, it’s a versatile and flavorful choice.
Ingredients Needed:
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
How To Make Grilled Skirt Steak with Green and Smokey Red Chimichurri?
- Prepare the Green Chimichurri: Blend 240g parsley, 120g mint, 120g oregano, 120ml canola oil, 60ml red wine vinegar, 1g red pepper flakes, and 24g garlic in a food processor until smooth.
- Marinate the Steak: Coat the steak with the green chimichurri and refrigerate for 4 to 24 hours. Remove from the fridge 30 minutes before grilling.
- Prepare the Smokey Red Chimichurri: Grind 240g parsley, 120ml olive oil, 60ml red wine vinegar, 30g oregano, 15g chipotle, 15g paprika, 1g red pepper flakes, and 9g garlic in a mortar until smooth.
- Preheat the Grill: Preheat the grill to high heat.
- Grill the Steak: Season the steak with salt and pepper. Grill for 5 minutes per side for medium-rare.
- Rest and Slice the Steak: Let the steak rest for 5 minutes. Slice it against the grain.
- Serve the Steak: Top the steak with smokey red chimichurri and garnish with parsley leaves. Enjoy!
Recipe Tips:
- Let the Steak Rest Before Grilling: Take the steak out of the fridge 30 minutes before grilling. This helps it cook more evenly.
- Marinate for Maximum Flavor: For the best taste, marinate the steak for at least 4 hours, or up to 24 hours, to fully absorb the chimichurri flavors.
- Use a High-Heat Grill: Make sure your grill is preheated to high heat before cooking the steak. This helps get a nice char on the outside while keeping it juicy inside.
- Don’t Overcook the Steak: Grill the steak for 5 minutes on each side for medium-rare. Overcooking will make it tough.
- Slice Against the Grain: After resting, slice the steak against the grain to make it more tender and easier to eat.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover steak cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Freeze: It can be frozen for up to 3 months.
- Reheat: Heat a skillet over medium heat. Add a little oil or butter, and warm the steak for 2-3 minutes on each side.
Nutrition Facts:
- Calories: 662 kcal
- Total Fat: 55g
- Saturated Fat: 11g
- Cholesterol: 97mg
- Sodium: 998mg
- Potassium: 772mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 37g
Try More Bobby Flay Recipes:
- Bobby Flay Grilled Tuna Steak Recipe
- Bobby Flay Steak Sauce
- Perfectly Grilled Steak Recipe
- Adobo Grilled Veal Flank Steak
Grilled Skirt Steak with Green and Smokey Red Chimichurri
Description
This delicious Grilled Skirt Steak with Green and Smokey Red Chimichurri is a quick and easy meal that packs bold, smoky flavors. Perfect for grilling enthusiasts, this dish combines fresh herbs with a smoky kick. Whether you’re cooking for a weeknight dinner or a weekend BBQ, it’s a versatile and flavorful choice.
Ingredients
Green Chimichurri:
Smokey Red Chimichurri:
Instructions
- Prepare the Green Chimichurri: Blend 240g parsley, 120g mint, 120g oregano, 120ml canola oil, 60ml red wine vinegar, 1g red pepper flakes, and 24g garlic in a food processor until smooth.
- Marinate the Steak: Coat the steak with the green chimichurri and refrigerate for 4 to 24 hours. Remove from the fridge 30 minutes before grilling.
- Prepare the Smokey Red Chimichurri: Grind 240g parsley, 120ml olive oil, 60ml red wine vinegar, 30g oregano, 15g chipotle, 15g paprika, 1g red pepper flakes, and 9g garlic in a mortar until smooth.
- Preheat the Grill: Preheat the grill to high heat.
- Grill the Steak: Season the steak with salt and pepper. Grill for 5 minutes per side for medium-rare.
- Rest and Slice the Steak: Let the steak rest for 5 minutes. Slice it against the grain.
- Serve the Steak: Top the steak with smokey red chimichurri and garnish with parsley leaves. Enjoy!
Notes
- Let the Steak Rest Before Grilling: Take the steak out of the fridge 30 minutes before grilling. This helps it cook more evenly.
- Marinate for Maximum Flavor: For the best taste, marinate the steak for at least 4 hours, or up to 24 hours, to fully absorb the chimichurri flavors.
- Use a High-Heat Grill: Make sure your grill is preheated to high heat before cooking the steak. This helps get a nice char on the outside while keeping it juicy inside.
- Don’t Overcook the Steak: Grill the steak for 5 minutes on each side for medium-rare. Overcooking will make it tough.
- Slice Against the Grain: After resting, slice the steak against the grain to make it more tender and easier to eat.
Grilled Skirt Steak with Green and Smokey Red Chimichurri