Bobby Flay’s Grilled Skirt Steak with Smoky Red Chimichurri
1 1/2 lb. skirt steak, cut crosswise into three pieces
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 oilDirections:
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.