Print This Recipe Written by Chacha on Jun 23rd, 2012 in Barbecue, Beef, Flank Steak, Grill, Meats, Recipe | No Comments

Recipe courtesy Bobby Flay

Servings: 4


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 sprigs, 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 24 hours. Remove the steak from the marinade and place on a plate. Keep at room temperature for at least 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. Set aside

Preheat a charcoal or gas grill to medium-high heat.

Season steaks well on both sides with salt and pepper. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill. Let rest on a cutting board for 5 minutes under a tent of aluminum foil before serving. Cut meat across the grain into thin slices. Serve with the red chimmichurri. Garnish with parsley

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