Guy Fieri's Grilled Peri Peri Skirt Steak | Guy’s Big Bite

The key to Guy's Peri Peri sauce is red fresno chilies! Packed with bold flavors, this grilled skirt steak will be a crowd-pleaser every time 🔥 #GuyFieri #GuysBigBite #FoodNetwork #SkirtSteak #PeriPeri Watch Guy on #DDD, Fridays at 9|8c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3Ik1Kjg Subscribe to Food Network ▶ http://foodtv.com/YouTube We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite! 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 Peri Peri Skirt Steak RECIPE COURTESY OF GUY FIERI Level: Easy Total: 3 hr 30 min (includes marinating) Active: 40 min Yield: 4 servings Ingredients 6 red chilies, halved lengthwise and seeded 1 red bell pepper, cut into large chunks 3 teaspoons canola oil 1/4 cup diced yellow onion, 4 cloves garlic, minced 2 teaspoons tomato paste 1/2 cup white vinegar Juice of 1 lime 2 teaspoons kosher salt, plus more for seasoning 1/4 teaspoon smoked paprika 1/4 teaspoon red pepper flakes 1/2 cup extra-virgin olive oil 2 pounds skirt steak, cleaned and trimmed Freshly ground black pepper Directions Preheat the oven to 400 degrees F. Place the chilies and red pepper on a baking sheet, toss with 2 teaspoons of the canola oil and roast for 20 minutes. Once cool enough to handle, finely chop. Heat the remaining teaspoon of canola oil in a saute pan over medium heat, add the onion and garlic and sweat until softened, 5 to 8 minutes. Add the tomato paste and cook until lightened in color, 1 to 2 minutes. Combine the pepper mixture with the vinegar, lime juice, salt, paprika, and red pepper flakes in a food processor and pulse until combined. While the food processor is running, stream in the olive oil slowly to achieve a smooth puree, similar in to texture to ketchup. Set aside 1/3 of the sauce for serving. Place the steak and the remaining 2/3 of the sauce in a large re-sealable plastic bag; toss to coat and marinate in the refrigerator for 2 to 4 hours. Preheat a grill to medium-high heat. Remove the steak from the marinade, pat dry with paper towels, and season with salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare. Let the steak rest for 10 minutes before slicing thinly against the grain. Serve with the reserved sauce on the side. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ 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 ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Guy Fieri's Grilled Peri Peri Skirt Steak | Guy’s Big Bite | Food Network https://youtu.be/SipqtRYCoU8