Stars at the Holidays 2012

Bobby Flay’s Grilled Skirt Steak with Smoky Red Chimichurri

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.

Serves 4

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