Ingredients

• 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
• 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

Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. 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.
5. Preheat a charcoal or gas grill to high heat.
6. 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.