Ingredients
- Eco-friendly 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 dark wine vinegar
- 1 teaspoon crushed red pepper flakes
- 8 cloves garlic clove
- 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 essential olive oil
- 1/4 cup dark wine vinegar
- two 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 clove, finely chopped
- Kosher salt and freshly ground pepper
- Flat-leaf parsley leaves, for garnish
Directions
For that eco-friendly chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic clove inside a mixer and process until smooth.
Place the steak inside a large baking dish. add some eco-friendly chimichurri and switch to coat. Cover and refrigerate not less than 4 hrs and as much as 24 hrs. Take away the steak in the marinade and put on the plate half an hour before grilling.
For that red chimichurri: Utilizing a mortar and pestle. combine the parsley, essential olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic clove and a few pepper and salt.
Preheat a charcoal or propane gas grill to high temperature.
Sprinkle the steaks with pepper and salt on sides. Grill until charred on sides and cooked to medium-rare doneness, about a few minutes per side. Remove in the grill and let rest on the cutting board for five minutes. Cut the meat over the grain into thin slices, top using the red chimmichurri and garnish with parsley leaves.
Recipe thanks to Bobby Flay