Recipe

Hosted By
DnD

		Grilled Skirt Steak with Green and Smokey Red Chimichurri
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

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

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.