HOW TO GRILL A SKIRT STEAK RECIPES

Steps:

• Put all ingredients except the steak in a blender and blend until smooth.
• Pour the marinade over the skirt steak in a nonreactive pan.
• Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
• When ready to cook the steaks, prepare your grill for grilling.
• Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.
• Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
• When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.

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.