There’s nothing more satisfying to grill (and eat) and than a big ‘ole hunk of steak. You probably have an easy go-to marinade or rub already, but when you're looking to impress, grilled skirt steak with chimichurri is the most baller thing to make. We needed a good summer recipe, so we looked for guidance from Bobby Flay and Gordon Ramsay, two very different, but highly esteemed grill masters. Here's how their dishes compared.
FLAY’S RECIPE
We usually trust Bobby for all things grilling, but we were a bit skeptical about his recipe — mainly because he wants you to make two chimichurri sauces. First, you make a green sauce, with herbs (parsley, mint, and oregano), canola oil, red wine vinegar and garlic to use as a marinade. Then, you need to make a red version with most of the same ingredients plus chipotle in adobo, smoked paprika, and olive oil (in place of canola) to act as the finishing sauce.
No joke, it took us about an hour to chop all the herbs — for just parsley alone, you need 1 cup parsley leaves plus 1 cup CHOPPED parsley. Too. Much. Don’t get us wrong, overall, the steak was good. The marinade gave the meat a bold, bright flavor, and the red chimichurri was pleasantly smoky. But the parsley was overwhelming, and everyone was left wanting spice.
RAMSAY’S RECIPE
In terms of heat, Gordon Ramsay delivered. Taste testers were v. into the espelette seasoning, which is a fancy French pepper that you can order online. You can substitute smoked paprika, but Ramsay says it’s “magical” and claims it helps tenderize the meat. He also creates shallow slits along the steak before grilling it for this same reason.
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If you like chimichurri, you’ll like Ramsay’s sauce. With garlic, a touch of sugar, oregano, dill, mint, cilantro, parsley, lemon juice and zest, and olive oil, it’s pretty classic (and not dissimilar to Bobby’s). He wants you to use a mortar and pestle to grind it all together, which is lovely if you have one big enough for everything. Sadly, we don’t and made ours just fine with a food processor. You can too!
THE VERDICT
While no one disliked Bobby's, taste testers much preferred Gordon's. And the kitchen team enjoyed making his more, too. Scoring the meat was a cool trick we've never tried, and now we're curious what else we can do with espelette!
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