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

Not only does Bobby Flay teach how to make the perfect steak, but he pairs it with two out-of-this-world chimichurri sauces!
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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.
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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.
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Bobby's Skirt Steak with Green & Red Chimichurri | Bobby Flay's Barbecue Addiction | Food Network
• Bobby's Skirt Steak wi...

[@oldgoatbbq8689]

"This is great on a hot summer day." So hot I'm wearing a sweater.

[@therealcoffeenation4701]

He’s only wearing it so we don’t see his legendary pepperoni nipples though his shirt

[@kainaatkhalil4]

kzbin.info/www/bejne/ZoLGgKeliceMg7c

[@leeuhstar]

Captain Dethwish is the best guy

[@IsraelIvanCastro]

But he ever said it was summer at the time of filming, he just said it would go great on a nice summer day.

[@taliaasims]

😂

[@karenamaya4117]

I loved this set, show, all different outdoor grilling vessels, everything about it. Wish he'd bring it back!!

[@huskerinillinois]

Bobby: "Just a little bit of canola oil" Also Bobby: *empties half the bottle*

[@kainaatkhalil4]

kzbin.info/www/bejne/ZoLGgKeliceMg7c

[@johnnyboy55]

A Gordon Ramsay pour. 😊

[@angelchavez3203]

El Chimichurri esta asociado con felicidad,saludos from Buenos Aires

[@arduinospringa6989]

Mmmmmm i just came here to see the "red chimichurri sauce" and all i got to see is bobby doing a green sauce on a hot summer day! (wearing a sweater!)

[@kainaatkhalil4]

kzbin.info/www/bejne/ZoLGgKeliceMg7c

[@bellbelle3847]

I was so lost like we’re is the red 😂 Instructions

[@__Paul__]

In Argentina and Chile, we call that Entraña ! 🥩 Need to add blood sausages, and some Lomo Vitado, Bife de Tira, Longoniza, and Malaya de Cerda, toast some Marraqueta bread on the grill, and wash it all down with plenty of Malbec to represent Argentina and Carménère to represent Chile. Also, while you are prepping all the food and grilling (on that hot summer day), keep a blender full of Pisco Sour! Jaja!

[@klouter2]

Why do you mention Chile if Bobby never did? I think he is talking about the country that is the origin of chimichurri and its meats are famous.

[@__Paul__]

@@klouter2 Oh, I didn't know that I could only stick with exactly what Bobby Flay mentions. I mention Chile because this style of cooking also comes from there, and is not JUST Argentina, so I will stop you right there. Sorry to burst your fragile ego, but chimichurri was invented by an IRISH man. Argentina simply became famous for making it and claimed it as their own, even though it was not invented by Argentines. As for Argentine beef, it is good, but it is also highly overrated, and you can find just as good beef in Chile. Two of the biggest problems with meat throughout South America is quality and consistency. Everyone there knows that the meat coming from Uruguay is usually better than meat from Argentina. Moreover, the dirty secret in South America is that all the locals eagerly snatch up AMERICAN beef and pork when it shows up in the stores, especially entraña, topapecho, punta picana, costillas (both beef and pork), entrecote, etc. Yep!... you heard right. Why? Because the quality as well as the consistency of American beef is significantly better than beef from Argentina, Chile, and even Uruguay. I know these things first hand, as I lived and traveled around South America for many years. Moreover, I had a huge quincho in my backyard and held many large events almost every week, where I literally grilled for hundreds of people that were from Chile, Argentina, Uruguay, Peru, Venezuela, etc. They loved, my Memphis-style castillas de cerdo, and Texas-style topapecho ahumado. I also had the pleasure of picking up on many fine details and variant styles of grilling in South America. I had many fun taste comparisons and even had numerous "throw downs", primarily with Argentines and Chileans. My American version of entraña and punta picana (and done with American beef) won every single time against Argentines and Chileans. The crowd favorite was when I did them Santa Maria style. Killed them every time. So, don't try to feed us nonsense about the origin of chimichurri or how famous Argentine meats are. Argentina can produce good meat. I know this and have enjoyed it many, many times. However, they are not as good as Uruguay, and their very best cannot even touch high quality American beef.

[@klouter2]

Oh yes, but Bobby nevef mention Chile, hahaha. And u forget mention, the Pisco is from Perú.

[@__Paul__]

@@klouter2 I never stated that Bobby mentioned Chile. However, you cannot refute what I stated about Chile and Argentina. Also, I did not "forget" that Pisco is from Peru. However, you didn't know that Chile also makes Pisco. Go cry for Argentina, hahaha.

[@klouter2]

@@__Paul__ Sorry... What is Chile?

[@Goldone99]

Nice scenery.

[@luckyfair5174]

I love you Bobby Flay

[@plev10]

Damn. Now I know what's going on the grill this weekend.

[@ashleylicata1892]

Cut this up into little strips for tacos. So good.

[@JohnDoe-xu2vx]

This is back when Food Network actually had real cooking shows....Not America's worst cooks, not kids baking shows

[@ThePdxster]

Yup, and MTV had music videos.

[@charleslincoln5357]

All my young life I grew up eating asian and Mexican so when I moved back to farm country I fell for beef 100% medium is gold

[@TrailFReEK]

Yummy!

[@MarkMunches]

I’ll tell myself I’ll try this but reality is I’ll just watch this and get hungry then cry 😭

[@nataliemscrzysxycoolharris9623]

I wish I could tele-port to Bobby’s right now😋!

[@kainaatkhalil4]

kzbin.info/www/bejne/ZoLGgKeliceMg7c

[@nataliemscrzysxycoolharris9623]

kainaat khalil I subbed...had to😋.

[@fernandaabreu3255]

Que cozinha incrível!!!!👏🏻❤

[@kainaatkhalil4]

kzbin.info/www/bejne/ZoLGgKeliceMg7c

[@delano2004]

that steak would make an awesome sandwich

[@judichristopher4604]

Yes... or in a taco...

[@mtiller2006]

That looks pretty good!

[@analiaalcantara3843]

🤩 wow 🤩

[@bobbyflay2772]

Congratulations!!! You have been selected to have a direct conversation with Bobby Flay Send an email to. [e-mail]

[@chahelaine9551]

Woooooooooooooooooo!steak y’all

[@howiewill]

It’s not cheaper anymore. The large stores have raised the prices of anything that used to be deemed less desirable. Like chicken wings for example. Anything that people with less income used to make great recipes out of is now priced just as much as the rest for the most part.

[@ivanmagana5059]

*UPDATE 2022 Skirt steak “arrachera” is more expensive then Ribeye & New York steak

[@best7best711]

Looks great!

[@jennarotella9036]

Always in mood for skirt steak👍

[@bobbyflay2772]

Congratulations!!! You have been selected to have a direct conversation with Bobby Flay. Send an email to [e-mail]

[@jennarotella9036]

OK

[@bobbyflay2772]

@@jennarotella9036 hello

[@bobbyflay2772]

Have you sent the email.

[@jennarotella9036]

Hi, is there something I can help you with? Bobby

[@Passionforfoodrecipes]

I would tell you folks this steak joke I heard... *But it's a rare medium well done.*

[@JohnDoe-xu2vx]

I like using sherry vinegar instead od red wine .BTW that grill is about $20,000

[@francoisnguyen6623]

How long to grill the steak????

[@lead5s]

bobbayyyyy, the bobanatorrr, making cop....... iesss

[@stephanreichelt2700]

red Chimi recipie plz

[@whynotbecauseican]

How many times did he say argentina?

[@julienprevost5409]

and how'd he make the red one ?

[@__Paul__]

He put that ingredients on the red one in the description details.

[@georgevenckus]

Canola oil?

[@11aloalo]

BF seems to know a lot about meat but not that much about Uruguay as Anthony Bourdain did,. Sad, the quality of meat in Uruguay is amazing! Makes you doubt about how much these ppl know about it. 🤔

[@kcgibbs]

A little bit of canola oil. 1 quart later.

[@ED-ew7vy]

I love how there was absolutely no info... what temp was your grill, that no one else has, how many mins per side, etc.

[@altazboy]

Well stated, I thought it was just myself..... temperature and time are very important for this (and most other ,...) meat.

[@ourpresidentswallows6017]

High AF you’re cookin streak bro

[@cindychase4127]

The complete directions are in the link

[@anateresacardonaarenas3020]

Bobby buenas noches. Cómo hago para ver sus programas en español

[@vibeswithkaddy1019]

I am here

[@itotanianthony]

“Just a little bit of canola oil”

[@drewconway7135]

Take a drink every time he says "chimichurri"

[@francellabaldelomar5413]

No salt?

[@bygodsgrace86foreverandeve11]

Hot summer day he wearing a long sleeve shirt and a coat

[@trentonpowers8570]

so the grill grates on this particular grill seem to be upside down flavorizer bars.... there is nothing that talks about this style of grill grate at all.... anybody care to comment

[@josev7417]

It's not cheap anymore, it's as expensive as a ribeye and strip, but less expensive than the fillet.

[@judichristopher4604]

TRUE... I remember when I could buy skirt steak for around $1.00 a pound... Well... that just dated me... LOL

[@ThePdxster]

At least you can find it. Here in the northwest we never see it in the normal chain grocery stores, have to use flank instead.

[@sachsgs2509]

I'm confused....where is the recipe for the red???🤔

[@__Paul__]

The recipe for the red one is in the description details.

[@sachsgs2509]

@@__Paul__ oops my bad....thank you!

[@alejandrarobles2440]

Me gustaría traducción en Español

[@elnegro7687]

That's not a skirt steak,that's an anaconda rib eye

[@ryanturner8577]

Never ever use canola oil. That's basically engine oil. Always olive oil.

[@becamicusack3598]

BOINK

[@kainaatkhalil4]

kzbin.info/www/bejne/ZoLGgKeliceMg7c

[@carmengarcia3722]

Oh no

[@johnmirbach2338]

😁✌🖖👌👍😎

[@kainaatkhalil4]

kzbin.info/www/bejne/ZoLGgKeliceMg7c

[@rzz9594]

Trim silver skin. , slice extremely thin then marinate for hours. Don’t forget the fresh lime… skirt is a tuff cut o beef …

[@ChefKevinRiese]

Not a good presentation Bobby! Why not show the recipe for the red sauce?

[@juanmarino4593]

Mint on chimichurri? that's crazy. Also you just need to chopp the ingredients, not blend them

[@jotgrewal4390]

Americans know how to bastardize all recipes ... in 50 years this recipe will become the New York Chimmi steak.

[@jennyli1468]

Haha white washed the traditional Chimichurri. Did you notice The steak is not a perfect medium rare lol?

[@wadebrashear7517]

Did he really just food process all of those ingredients?

[@WEALRO]

Wtf did he peel garlic ?

[@judichristopher4604]

Because REAL Cooks KNOW you don't have to... the garlic peel makes the sauce a little thicker... it also melts/dissolves ... NOW... You are one of us... no need to peel the garlic. Pros know that.

[@majhaze]

No actual cooking instructions…

[@magnussenforsythe4956]

Canola oil is disgusting

[@miriamford8197]

Bobby is so hot and I’m a lesbian and I find him so attractive! Hahah

[@adamchurvis1]

Utterly useless, Mr. Flay. Care to casually mention how long you grilled? You don't find that to be relevant to, oh, I don't know, **AN EFFING COOKERY SHOW** ?!

[@ouou-db9pw]

No wonder he's not making cooking shows no more he's blending the s*** out of that chimichurri this guy don't know what he's doing. Cookbooks and doing what the cookbook says