Best 3 Grilled Skirt Steak With Green And Smokey Red Chimichurri Recipes

Sizzle up your taste buds with our Grilled Skirt Steak with Green and Smokey Red Chimichurri, a tantalizing dish that combines the smoky notes of grilled skirt steak with the vibrant flavors of two distinct chimichurri sauces. The green chimichurri, a refreshing blend of parsley, cilantro, oregano, garlic, and olive oil, adds a herbaceous kick to the tender steak. The smokey red chimichurri, a fiery blend of sun-dried tomatoes, chipotle peppers, smoked paprika, and olive oil, adds a layer of heat and complexity that will leave you craving more. This recipe also includes instructions for a classic chimichurri sauce, bringing the total number of dipping sauces to three. Prepare yourself for a symphony of flavors in every bite!

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SKIRT STEAK WITH GREEN AND SMOKEY RED CHIMICHURRI

Grilled Skirt Steak With Green and Smokey Red Chimichurri image

Recipe courtesy Bobby Flay Show: Bobby Flay's Barbecue Addiction Episode: Argentina on the Grill Inactive time: 4 hr 35 min

Provided by Diane C 2

Categories Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 cup fresh flat leaf parsley
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 garlic cloves
1 1/2 lbs skirt steaks, cut crosswise into 3 pieces
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 chile in adobo
1 tablespoon smoked paprika
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, finely chopped
kosher salt & freshly ground black pepper
flat leaf parsley, for garnish

Steps:

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.

Nutrition Facts : Calories 825.6, Fat 69.3, SaturatedFat 11.3, Cholesterol 110.6, Sodium 140.4, Carbohydrate 14.2, Fiber 7, Sugar 1.1, Protein 38.7

GRILLED SKIRT STEAK WITH CHIMICHURRI

Grilled Skirt Steak with Chimichurri image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 lbs. beef skirt steak
6-8 peeled garlic cloves
1 bunch parsley, washed and stemmed
1/4 cup fresh oregano leaves
pinch crushed red pepper flakes
2/3 cup olive oil
1/3 cup red wine vinegar
2 Tbs. fresh squeezed lime juice
salt and pepper to taste

Steps:

Season beef with salt and pepper and place it into a ziptop bag.
In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.

GRILLED SKIRT STEAK WITH GARLIC AND HERBS

Grilled Skirt Steak With Garlic and Herbs image

Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.

Provided by Melissa Clark

Categories dinner, lunch, weeknight, steaks and chops, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup basil leaves, more for garnish
3 scallions, white and green parts, thinly sliced, more for garnish
2 tablespoons lemon thyme leaves, more for garnish
2 fat garlic cloves, roughly chopped
2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
2 1/2 teaspoons kosher salt
Finely grated zest of 1 lemon
Juice of half a lemon
1/4 cup extra-virgin olive oil
2 1/2 pounds skirt steak

Steps:

In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram

Tips:

Choose the right steak: Skirt steak is a flavorful and affordable cut of beef that is perfect for grilling. Look for a skirt steak that is at least 1 inch thick and has a good amount of marbling.
Marinate the steak: Marinating the steak in a flavorful mixture of olive oil, garlic, oregano, cumin, and lime juice will help to tenderize the meat and add flavor.
Cook the steak over high heat: Skirt steak is best cooked over high heat so that it gets a nice char on the outside while remaining tender and juicy on the inside.
Let the steak rest before slicing: After grilling, let the steak rest for a few minutes before slicing. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful steak.
Serve with chimichurri sauce: Chimichurri sauce is a traditional Argentinian sauce that is made with fresh parsley, cilantro, garlic, olive oil, and red wine vinegar. It is the perfect complement to grilled skirt steak.

Conclusion:

Grilled skirt steak with green and smokey red chimichurri is a delicious and easy-to-make dish that is perfect for a summer cookout. The steak is flavorful and tender, and the chimichurri sauce adds a bright and herbaceous flavor. This dish is sure to be a hit with your friends and family.