Food Network Recipe

Bobby's Skirt Steak with Green & Red Chimichurri | Bobby Flay's Barbecue Addiction | Food Network

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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Bobby Flay’s Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Grilled Skirt Steak with Green and Smokey Red Chimichurri
Level: Easy
Total: 5 hr
Prep: 15 min
Inactive: 4 hr 35 min
Cook: 10 min
Yield: 4 servings


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


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


john mirbach on August 18, 2020


Ben Cusack on August 18, 2020


Charles Lincoln on August 18, 2020

All my young life I grew up eating asian and Mexican so when I moved back to farm country I fell for beef 100% medium is gold

Arduino Springa on August 18, 2020

Mmmmmm i just came here to see the "red chimichurri sauce" and all i got to see is bobby doing a green sauce on a hot summer day! (wearing a sweater!)

CobraEatz on August 18, 2020

I’m dreaming about this tonight

chah elaine on August 19, 2020

Woooooooooooooooooo!steak y’all

mtiller2006 on August 19, 2020

That looks pretty good!

smile kitchen pk on August 19, 2020

A very delicious

Dindonuffink on August 21, 2020

I have a fantastic recipe very similar to this , although one or two of my ingredients are different more exotic if you get my drift !! ………….😑😑

Ana Teresa Cardona Arenas on August 24, 2020

Bobby buenas noches. Cómo hago para ver sus programas en español

Paul on September 4, 2020

In Argentina and Chile, we call that Entraña
! 🥩 Need to add blood sausages, and some Lomo Vitado, Bife de Tira, Longoniza, and Malaya de Cerda, toast some Marraqueta bread on the grill, and wash it all down with plenty of Malbec to represent Argentina and Carménère to represent Chile.

Also, while you are prepping all the food and grilling (on that hot summer day), keep a blender full of Pisco Sour! Jaja!

Chef Kevin Riese on October 12, 2020

Not a good presentation Bobby! Why not show the recipe for the red sauce?

Alejandra Robles on October 25, 2020

Me gustaría traducción en Español

someonehasthisname on December 4, 2020

How many times did he say argentina?

Gold One on January 7, 2021

Nice scenery.

Minorca Home Solutions on January 12, 2021

Wtf did he peel garlic ?

Sachs Gs250 on January 12, 2021

I'm confused….where is the recipe for the red???🤔

Jose V on January 20, 2021

It's not cheap anymore, it's as expensive as a ribeye and strip, but less expensive than the fillet.

plev10 on January 27, 2021

Damn. Now I know what's going on the grill this weekend.

best7 best7 on January 27, 2021

Looks great!

Angel Chavez on February 1, 2021

El Chimichurri esta asociado con felicidad,saludos from Buenos Aires

E D on April 28, 2021

I love how there was absolutely no info… what temp was your grill, that no one else has, how many mins per side, etc.

Adam Churvis on May 19, 2021

Utterly useless, Mr. Flay. Care to casually mention how long you grilled? You don't find that to be relevant to, oh, I don't know, *AN EFFING COOKERY SHOW* ?!

Wade Brashear on June 13, 2021

Did he really just food process all of those ingredients?

Analia Alcantara on June 23, 2021

🤩 wow 🤩

Francella Baldelomar on July 13, 2021

No salt?

Magnussen Forsythe on August 8, 2021

Canola oil is disgusting

11aloalo on September 5, 2021

BF seems to know a lot about meat but not that much about Uruguay as Anthony Bourdain did,. Sad, the quality of meat in Uruguay is amazing! Makes you doubt about how much these ppl know about it. 🤔

Paul Hayes on September 11, 2021

No actual cooking instructions…

JUAN MARINO on October 15, 2021

Mint on chimichurri? that's crazy. Also you just need to chopp the ingredients, not blend them

George Venckus on November 16, 2021

Canola oil?

Trenton Powers on December 18, 2021

so the grill grates on this particular grill seem to be upside down flavorizer bars…. there is nothing that talks about this style of grill grate at all…. anybody care to comment

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