Bobby Flay’s Grilled Skirt Steak with Smoky Red Chimichurri
Scroll down for Bobby Flay's recipe.Ingredients: 1 1/2 lb. skirt steak, cut crosswise into three pieces Canola oil Salt and freshly ground black pepper 1 small red onion, finely diced 3 cloves garlic, finely chopped 1/4 cup aged sherry vinegar or red wine vinegar 1 tbsp puréed chipotle in adobo (smoked chiles canned in red sauce, La Morena, $4; amazon.com) 1 tbsp smoked paprika 1 cup finely chopped fresh flat-leaf parsley 2 tbsp finely chopped fresh oregano 1/2 cup extra virgin olive oil
Directions: 1. Heat grill to high. 2. Brush steaks on both sides with canola oil; season with salt and pepper. Grill until charred on both sides and cooked to medium rare (about 5 minutes per side). Remove and let rest for 5 minutes. 3. For chimichurri: Whisk together onion, garlic, vinegar, chipotle, paprika, parsley, oregano, and olive oil. 4. Cut meat across the grain into thin slices. Serve with chimichurri.