Grilled Skirt Steak with Calabrian Chile Chimichurri
There is something about skirt steak and fire that feels right at home in Colorado. It is one of those cuts that comes alive the moment it hits hot steel over a bed of mesquite or oak. The aroma lifts into the dry Front Range air, carrying a mix of smoke, char, and pure anticipation. Cooking out here has always been about more than the food. It is a mindset shaped by altitude, season, and a sense of independence that runs as deep as the canyons to our west. Every ingredient matters, and every decision over the fire tells a story.
This chimichurri has its own voice in that story. It is bright and herb packed, but then the Calabrian chiles roll in with a warmth that lingers just enough to remind you that cooking is an adventure. Vida first tossed those chiles into our chimichurri years ago, and it immediately became part of our rotation. A Colorado table has always welcomed global flavors, so long as they stand strong beside the fire. Brush the steak with Revolution Barbecue Texas Beef BBQ Rub, let the heat do its work, and you end up with a dish that feels both familiar and bold. It is a reminder that grilling in Colorado is all about embracing flavor with confidence.
