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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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
Grilled Flank Steak with Garlic Scape Chimichurri
This Southwestern spiced flank steak covered in a citrus-forward marinade and paired with a quick garlic scape chimichurri is easy enough for a weeknight meal. But better yet, it’s high on flavor, which is everything about a great recipe!
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Skip ahead:
00:00 Intro
00:37 Preparing the marinade
03:45 Marinating the steak
04:31 Getting the sweet potatoes ready
05:55 Grilling the steak and potatoes
06:46 Preparing the chimichurri sauce
09:51 Slicing and tasting the steak
INGREDIENTS
For the steak:
- 1 1/2 lb flank steak
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1/4 cup neutral oil
- 1 tbsp chili powder
- 1 tsp cumin
- 2 tsp smoked paprika
- 2 tsp salt
For the garlic scape chimichurri:
- 10 garlic scapes, roughly chopped
- 2 scallions (white and light green parts)
- 1/2 cup parsley, slightly packed
- 1/2 cup cilantro, slightly packed
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/2 tsp salt
- 3/4 cup olive oil
- 1/4 tsp red chili flakes (optional)
INSTRUCTIONS
For the steak:
In a medium bowl, combine the orange juice, lime juice, garlic, neutral oil, chili powder, cumin, smoked paprika, and salt. Whisk to combine and pour over the flank steak into a small baking dish. Make sure the steak is coated in the marinade. Cover and place in the refrigerator for 2-4 hours. Flip the steak every 30 minutes to ensure it is evenly marinating.
Preheat the grill on high for 15 minutes. Turn to medium-high and grill the steak to your desired temperature, flipping once halfway through. This should be approximately 4-5 minutes per side for a rare to medium-rare steak.
Once grilled to the temperature, remove the steak and allow it to rest for 15 minutes. Once rested, slice the steak on the bias (perpendicular to the grains) and serve with the chimichurri.
For the chimichurri:
In a food processor, combine chopped garlic scapes (or garlic cloves), scallions, parsley, cilantro, lime juice, orange juice, salt, olive oil, and red pepper flakes. Pulse the mixture until the ingredients are evenly chopped with some texture. This can be made up to four days in advance and kept in an airtight container in the refrigerator.
#steak #grilling #summer #recipe
GRILLED skirt steak with CHIMICHURRI Sauce | Villa Cocina
#chimichurrisauce #grilledskirtsteak #villacocina
Chimichurri is an uncooked sauce used to in many ways; for example, to season or condiment grilled meat. Its vibrant green color is a true representation of its refreshing deeply flavorful ingredients. This sauce us super easy to make but will fill your taste buds with pleasure. Try it with a delicious piece of grilled skirt steak and fall in love immediately. The perfect recipe for the summer season.
???? Special thanks to my husband Nelson(Cameraman) for always giving his 100% and enjoying what he does.
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➤ Pfaltzgraff Trellis 16-Piece Dinnerware Set, Distressed White:
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2 Platters: Feeds 4 people
1.5 lbs outside skirt steak or inside
Season with oil, pepper and salt (To taste)
Chimichurri - Molcajete
2 ea dry arbol pepper
1 shallot, finely chopped
5 garlic cloves
1 tsp kosher salt -
1/4 cup red wine vinegar -
Allow it sit for about 10 minutes - Tones down the raw sharp flavors.
1 cup flat-leaf parsley
2 TBSP Mint leafs
2 Tbsp oregano, fresh
1/2 cup avocado oil -
Touch lemon juice (1/2 tsp)
Salt to taste if needed
Chimichurri- Second method
1/2 tsp chili flakes -
1 small shallot, finely chopped
5 garlic cloves, minced
1 tsp kosher salt
1/4 cup red wine vinegar
Allow it sit for about 10 minutes - Tones down the raw sharp flavors.
1/2 cup flat-leaf parsley, finely chopped
1 1/2 TBSP mint leafs, finely chopped
1 1/2 TBSP oregano fresh , finely chopped
1/2 cup avocado oil
Touch lemon juice (1/2 tsp)
Salt to taste if needed
Veggies
23 brussel sprouts
1 bell pepper
14 asparagus
2 long vines of cherry tomatoes
Season with oil, pepper and salt
Salad
Arugula plus 2 TBSP of the chimichurri sauce
⏰ TIMESTAMPS⏰
0:07 Intro
0:28 Veggies
2:00 Chimichurri sauce
5:14 Second method for sauce
6:12 Season skirt steak
7:33 Grill
9:40 Cut into the meat
10:32 Platter
12:15 Taste
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Grilled Flank Steak with Beets Salad
Grilled flank steak and grilled beets is the perfect combination for this salad. Topped with feta and a quick vinaigrette, this is a seasonably simple summer salad.
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FOR THE STEAK
- 2 pounds flank steak
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon minced parsley
- 1 teaspoon dry mustard powder
- 2 smashed garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
FOR THE BEETS
- 2 1/2 pounds beets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons apple cider vinegar
- 3 teaspoons honey
- 2 teaspoons Dijon mustard
- 3 sprigs thyme (2 teaspoons)
FOR THE SALAD
- 4 ounces arugula
- 4 ounces butter lettuce
- 4 ounces blue cheese
INSTRUCTIONS
For the steak, in a gallon size zipper plastic bag, combine the olive oil, soy sauce, Worcestershire sauce, vinegar, parsley, dry mustard, garlic cloves and lemon juice.
Add the flank steak, pressing the marinade around to ensure it has moistened all sides of the steak.
Press out excess air and zip the bag shut. Set on a plate and place in the refrigerator to marinate 1-2 hours.
While marinating prepare the beets.
Trim the root and leaf ends off each beet and slice into thin wedges, no more than 1/2 inch thick. To prevent staining from the beets, wear gloves to protect hands.
Place beets in a large bowl and drizzle with olive oil, salt and pepper.
Stir to evenly coat and set aside until ready to grill.
Make sure the grill has preheated on high heat. Clean the grates to ensure any charred bits are removed. Remove the marinated steak from the refrigerator 30 minutes before grilling to allow the meat to come to room temperature. At this point, season both sides of the steak with salt and pepper.
Place a grill basket on the grill and start with the beets. Pour the prepared beets in a grill basket, spreading to an even layer. If basket prevents an even layer, stir and turn the beets every 15 minutes. Allow the beets to grill stirring once until they just begin to become tender, 30-45 minutes.
Grill the steak over high heat until charred, about 6-8 minutes per side for medium rare (130-135 degrees) or 8-10 minutes per side for medium (135-140 degrees).
When done, remove steaks from the grill onto a clean tray. Allow steak to rest 15 minutes before slicing.
Check beets with a knife to ensure they are tender. If a knife inserted into beet meets no resistance, they are done. Remove beets to a bowl.
While steak is resting, prepare the dressing for the beets. Add the apple cider vinegar, honey, Dijon mustard and thyme to the beets, creating a dressing. Stir to combine.
To serve, add a mixture of greens to a large platter or individual plates. Thinly slice the steak, cutting horizontally to the graining and add to the greens. Top with dressed beets and finish with crumbled blue cheese.
#steak #salad #summer
Is this the best summer salad ever? Thai beef salad
Thai Beef Salad must be the best summer dinner recipe ever! Made with delicious grilled tender beef, robust flavours and healthy vegetables it’s hard to beat. Plus it’s perfect for those following a low card diet.
If you thought it was too hard to cook, let me assure you, it’s not that hard.
For the beef you can use any cut you like, I prefer tenderloin (eye fillet) but you could use sirloin, ribeye, Scotch fillet. As it’s a salad, I personally like the tenderest meat possible so it’s easy to eat with tender salad leaves.
I used coriander or cilantro, plus mint leaves. You can also use Thai basil for that extra flavour complexity. I used brown sugar instead of the traditional palm sugar as it’s usually more of a staple, but if you can find palm, then use it. Try and get fresh limes for that beautiful flavour.
Always use it immediately, but if refrigerating for the next day, drain out the dressing and juices and add it back in before serving. You can serve it as is, or with plain cooked rice, that is of course if you’re not on a low carb diet. Enjoy Thai Beef Salad.
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outdoor grilling: Flank Steak & Bruschetta yellow squash linguine
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Bruschetta Recipe:
Here's the marinate recipe I followed: