Bobby's Skirt Steak with Green & Red Chimichurri | Bobby Flay's Barbecue Addiction

Not only does Bobby Flay teach how to make the perfect steak, but he pairs it with two out-of-this-world chimichurri sauces! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3jHsaMW Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Skirt Steak with Green and Smokey Red Chimichurri RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 5 hr Prep: 15 min Inactive: 4 hr 35 min Cook: 10 min Yield: 4 servings Ingredients 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 leaves, for garnish Directions 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. https://www.instagram.com/bobbyflay https://www.facebook.com/chefbobbyflay https://twitter.com/bflay Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BobbyFlaysBarbecueAddiction #BobbyFlay #FoodNetwork #GrilledSkirtSteak #GreenandSmokeyRedChimichurri Bobby's Skirt Steak with Green & Red Chimichurri | Bobby Flay's Barbecue Addiction | Food Network https://youtu.be/sYWSfYMDXeI