bobby flay's red and green chimichurri

[smoking shawn86]

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
[h3]Green Chimichurri:[/h3]

• 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
•  

[h3]Smokey Red Chimichurri:[/h3]

• 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

 

[pops6927]

Wow, those sound great! How were they?

 

[SmokinAl]

They sound excellent!

 

[africanmeat]

Thanks for the recipe

 

[mballi3011]

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

 

[scooper]

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.