Grilled Skirt Steak With Green And Smokey Red Chimichurri
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
51
Spice
42
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Oregano Leaves (fresh)1 cup
Canola Oil1 cup
Red Wine Vinegar3 cloves
Garlic (finely chopped)1 cup
Extra-Virgin Olive Oil2 tbsps
Oregano (finely chopped fresh)1 tbsp
Paprika (smoked)Directions:
1
Watch how to make this recipe
2
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
3
Put the steak in a large baking dish, add the green chimichurri and turn to coat
4
Cover and refrigerate for at least 4 hours and up to 24 hours
5
Remove the steak from the marinade and place on a plate 30 minutes before grilling
6
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
7
Preheat a charcoal or gas grill to high heat
8
Sprinkle the steaks with salt and pepper on both sides
9
Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side
10
Remove from the grill and let rest on a cutting board for 5 minutes
11
Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves