I have to be completely frank here, and admit to you that when I first read the title of this recipe, I rolled my eyes. Just a little bit. It’s a Bobby Flay recipe, from his newest book, Barbecue Addiction. The part where I groaned just a wee bit was when the skirt steak called for two sauces, in this case two different chimichurris.
Do not get me wrong, I really love Chef Flay’s food, but sometimes it is just so laborious to make at home (and so expensive to eat at his restaurants!) because it seems like almost every recipe has around 17 different parts to it. I’m not always in the mood for that kind of work.
And so I whimpered a tad bit when I saw that this recipe required two chimichurris, and I thought, “Ya know, I’m no expert on anything South American, but haven’t the Argentineans been getting along just fine with one chimichurri per steak for hundreds of years now? Why do you need two?”
Fortunately, I pressed on and read the entire recipe, and delightfully discovered that this one is very easy to pull off, despite its inherent Flay-ness. And while I cannot promise that both the chimichurris, the red and the green, are completely, you’ll-just-die-if-you-leave-one-off necessary, I can say that they are both very easy to make and extremely delicious to eat. They would also be great on some grilled veggies alongside your steak. Or as a dressing/dunking mechanism for boiled potatoes or fries.
A few recipe notes: if you can’t find skirt steak, sub in flank steak. Flank steak is also best not being cooked a second beyond medium; use a meat thermometer to be sure. The green chimichurri is somewhat mild, while the red chimichurri is a bit spicy from the chipotle.
Source: ever so slightly adapted from Barbecue Addiction by Bobby Flay
16 garlic cloves, peeled and smashed
2 cups fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
1 cup fresh mint leaves
2 tsp red pepper flakes
½ cup red wine vinegar
1 cup canola oil
Kosher Salt and black pepper
1 ½ lbs. skirt steak, cut crosswise in half or into three pieces, if it comes in one long, unmanageable steak, as they tend to do sometimes
1 small red onion, coarsely chopped
3 garlic cloves, peeled and smashed
¼ cup sherry vinegar
2 plum tomatoes, halved, seeded and chunked
1 large chipotle in adobo
1 tbs smoked mild paprika
1 cup fresh flat-leaf parsley leaves
2 tbs fresh oregano leaves
½ extra-virgin olive oil
Kosher salt and black pepper
First make the green chimichurri. Combine the garlic, parsley, oregano, mint, pepper flakes, vinegar, and canola oil in a food processor. Process until smooth. Put the steak in a large baking dish, add half the green chimichurri, and turn to coat. Cover and refrigerate at least 4 hours and up to 24 hours. Refrigerate the remaining sauce separately.
Heat your grill to high heat for direct grilling. 30 minutes before cooking, remove the steak from the refrigerator and transfer to a plate. Discard the remaining marinade.
Now make the red chimichurri. Combine the onion, garlic, vinegar, tomatoes, chipotle, paprika, parsley, oregano, and olive oil in a mini food processor. Season with salt and pepper. Process until smooth. Alternately, you can use a blender or immersion blender if you don’t have a mini processor. Or you can use your regular sized food processor, just clean it thoroughly after making the green chimichurri.
Season the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare, about 5 minutes per side. You can go to medium if you really insist, but please do not cook it any further; it will taste like shoe leather if you do. When done grilling, remove the steaks to a cutting board, tent loosely with foil and let rest for 5 minutes.
Cut the meat across the grain into thin slices and top with red chimichurri and the reserved green chimichurri.