grilled skirt steak with green and smokey red chim

Name: Grilled Skirt Steak with Green and Smokey Red Chim
Prep time: 4 h 50 min
Cook time: 10 min
Yield: 3
Cuisine: American
Ingredients: ## GREEN CHIMICHURRI SAUCE; 1 cup(s) fresh flat leaf parsley leaves; 1/2 can(s) fresh mint leaves; 1/2 can(s) fresh oregano leaves; 1/2 cup(s) canola oil; 1/4 cup(s) red wine vinegar; 1 teaspoon(s) red pepper flakes, crushed; 8 clove(s) garlic; ## SMOKEY RED CHIMICHURRI SAUCE; 1 cup(s) flat leaf parsley leaves, finely chopped; 1/2 cup(s) extra virgin olive oil; 1/4 cup(s) red wine vinegar; 2 tablespoon(s) fresh oregano, finely chopped; 1 tablespoon(s) pureed chipotle in adobo; 1 tablespoon(s) smoked paprika; 1/2 teaspoon(s) crushed red pepper flakes; 3 clove(s) garlic, minced; ## STEAK; 1 1/2 pound(s) skirt steak, cut cross-wise into 3 pieces; - kosher salt; - black pepper, freshly ground; - fresh flat leaf parsley leaves

15 Pinches

Lynette C

Gulf Breeze, FL

Updated on Aug 10, 2014

Posted for Culinary Quest for South American recipes. Prep time includes marinating time!

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prep time 4 Hr 50 Min

cook time 10 Min

method Grill

yield 3 serving(s)

Ingredients

GREEN CHIMICHURRI SAUCE
1 cup fresh flat leaf parsley leaves
1/2 can fresh mint leaves
1/2 can fresh oregano leaves
1/2 cup canola oil
1/4 cup red wine vinegar
1 teaspoon red pepper flakes, crushed
8 cloves garlic
SMOKEY RED CHIMICHURRI SAUCE
1 cup flat leaf parsley leaves, finely chopped
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh oregano, finely chopped
1 tablespoon pureed chipotle in adobo
1 tablespoon smoked paprika
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
STEAK
1 1/2 pounds skirt steak, cut cross-wise into 3 pieces
- kosher salt
- black pepper, freshly ground
- fresh flat leaf parsley leaves

How To Make grilled skirt steak with green and smokey red chim

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

Preheat a charcoal or gas grill to high heat.
Step 5

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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