Not only does Bobby Flay teach how to make the perfect steak, but he pairs it with two out-of-this-world chimichurri sauces! Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3jHsaMWBobby 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 ChimichurriRECIPE COURTESY OF BOBBY FLAYLevel: EasyTotal: 5 hrPrep: 15 minInactive: 4 hr 35 minCook: 10 minYield: 4 servingsIngredientsGreen Chimichurri:1 cup fresh flat-leaf parsley leaves1/2 cup fresh mint leaves1/2 cup fresh oregano leaves1/2 cup canola oil1/4 cup red wine vinegar1 teaspoon crushed red pepper flakes8 cloves garlic1 1/2 pounds skirt steak, cut crosswise into 3 piecesSmokey Red Chimichurri:1 cup finely chopped fresh flat-leaf parsley1/2 cup extra-virgin olive oil1/4 cup red wine vinegar2 tablespoons finely chopped fresh oregano1 tablespoon pureed chipotle in adobo1 tablespoon smoked paprika1/2 teaspoon crushed red pepper flakes3 cloves garlic, finely choppedKosher salt and freshly ground black pepperFlat-leaf parsley leaves, for garnishDirectionsFor 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.https://www.instagram.com/bobbyflay https://www.facebook.com/chefbobbyflay https://twitter.com/bflaySubscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BobbyFlaysBarbecueAddiction #BobbyFlay #FoodNetwork #GrilledSkirtSteak #GreenandSmokeyRedChimichurriBobby's Skirt Steak with Green & Red Chimichurri | Bobby Flay's Barbecue Addiction | Food Networkhttps://youtu.be/sYWSfYMDXeI