Recipe courtesy Bobby Flay
Show: Bobby Flay’s Barbecue Addiction Episode: Argentina on the Grill
Inactive time: 4 hr 35 min
Ingredients: [‘flat leaf parsley’, ‘fresh mint leaves’, ‘oregano leaves’, ‘canola oil’, ‘red wine vinegar’, ‘crushed red pepper flakes’, ‘garlic cloves’, ‘skirt steaks’, ‘fresh flat-leaf parsley’, ‘olive oil’, ‘red wine vinegar’, ‘fresh oregano’, ‘chipotle chile in adobo’, ‘smoked paprika’, ‘crushed red pepper flakes’, ‘garlic cloves’, ‘salt %26 freshly ground black pepper’, ‘flat leaf parsley’]
Quantity of Ingredients: [“”,”1 cup fresh flat leaf parsley”,”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 garlic cloves”,”1 1/2 lbs skirt steaks, cut crosswise into 3 pieces “,””,”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 chile in adobo”,”1 tablespoon smoked paprika”,”1/2 teaspoon crushed red pepper flakes”,”3 garlic cloves, finely chopped “,” kosher salt u0026 freshly ground black pepper”,” flat leaf parsley, for garnish “]
Number of Servings: 4
Steps: [‘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.’]