bobby flay's red and green chimichurri

Discussion in 'Sauces, Rubs & Marinades' started by smoking shawn86, Aug 17, 2011.

  1. 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
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Wow, those sound great! How were they?
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They sound excellent!
     
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks for the recipe
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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

    scooper Smoking Fanatic

    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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