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bobby flay's red and green chimichurri

post #1 of 6
Thread Starter 

most of bobby flay food doesn't interest me but this one caught my I I'm looking forward to making this on my next day off here's the recipe

 

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
post #2 of 6

Wow, those sound great! How were they?

post #3 of 6

They sound excellent!

post #4 of 6

Thanks for the recipe

post #5 of 6

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I have seen him make that dish any times so thanks for the recipe.

post #6 of 6

I made those not too long ago.  The flavors were great!

 

It was, however, my first skirt steak grill.  I had the grill pretty hot.  Probably 500.  Took the skirt out of the marinade.  Grilled them to medium rare with a nice sear on both sides.  Let them rest.  Sliced them across the grain.  Yet it was tough.  It was Taco Night, and it got kinda messy pulling a slice of meat out with each bite.

 

Flavor-wise, it is a great recipe.  I just wish I knew what I did wrong with the skirt steak.  I froze the other piece, and am not sure what to do with it.  It may end up in a pot of chili.

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