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This past Monday we had a snow day here in Dallas – a rare occasion! My family the morning in our PJs watching TV and “getting cogy” (a.k.a “getting cozy”) as Emma likes to say. Although Disney Jr is pakced with excitement for adults – wink wink, Travis and I eventually switched the channel to food network. One can only take so much Doc McStuffens… Anyway, we love Bobby Flay and we were drooling over his skirt steak recipe! So, we all bundled up and trudged through the snow and ice to the grocery store to try and recreate Bobby’s amazing skirt steak recipe. Best. Decision. Ever.
The meat is SOOOOO tender and the two chimichurri sauces embody so much flavor and spice. We are huge fans of spice, but his recipe can easily be altered to reduce the heat factor. We also grilled the potato wedges that Bobby made with his steak and this may have been my favorite part. I’m a huge potato fan!
Fun fact: when I was little I used to ask for a huge bowl of mashed potatoes instead of a birthday cake.
Click here for the ingredients & directions for the red and green chimichurri sauce.
1. Put the steak in a large baking dish (we used a 13 x 9) & add the green chimichurri sauce to coat
2. cover and refrigerate for 4 – 24 hours
3. remove the steak from the marinade & place on a dish for 30 minutes before grilling
4. sprinkle the steaks with salt and pepper on both sides
5. grill until charred on both sides & cook until medium-rare (about 5 minutes each side) — if you cook it more than medium-rare, you risk the meat being too chewy – be careful!
6. remove from the grill and let rest for about 5 minutes (this is important to hold in the juices)
7. Cut the meat and top with the red chimichurri sauce & parsley
Click here for ingredients.
1. parboil your potatoes
2. Preheat your grill to high heat
3. brush the potato wedges with oil & sprinkle with salt and pepper
4. grill until potatoes are cooked through (about 3 min per side)
5. mix together the sauce while potatoes are on the grill
6. pull the potatoes form the grill, sprinkles with smoked paprika, and cover with the mayonnaise dressing
xo – anna