Grilled Skirt Steak With Green And Smokey Red Chimichurri

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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

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

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