Plat
Chili Lime Chimichurri Skirt Steak
2 h 45Pour 6Nutri-Score C€€
C
2 h 45
2 h 45Chili Lime Chimichurri Skirt Steak
recette de
Dan-O’s Seasoning
@danosseasoning
4 recettes
6 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
skirt steakViandes1,1 kg
limes (juiced)Fruits et légumes5 morceaux
honeyÉpicerie60 ml
olive oilÉpicerie180 ml
Dan-O's Chili Lime seasoning (tablespoons, divided)Épices4 morceaux
curly parsley (leaves only)Fruits et légumes1 morceau
cilantro (chopped, stems included)Fruits et légumes30 g
garlic (head, peeled and minced)Fruits et légumes1 morceau- red Fresno pepper (seeds removed, finely chopped)Fruits et légumes1 morceau
balsamic vinegarÉpicerie30 ml
par portion
Nutrition
528kcal
- Glucides
- 13 g
- Protéines
- 41 g
- Lipides
- 35 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Presse-agrumes
Gril
Pince de cuisine
pas à pas
Préparation
- Étape 1
Marinate the steak
- Juice the limes into a bowl.
- Add the honey, chili lime seasoning and olive oil and mix well.
- Place the skirt steak in a resealable bag and pour the marinade over it, coating well.
- Refrigerate for at least 2 hours.
- Étape 2
Prepare the chimichurri
- Pick the curly parsley leaves off the stems and finely chop with the cilantro, stems included.
- Add the minced garlic and chopped Fresno pepper.
- Stir in the balsamic vinegar, chili lime seasoning and olive oil and mix thoroughly.
- Let the chimichurri sit for 30 minutes to blend the flavors.
- Étape 3
Grill the steak
- Preheat the grill to medium-high heat.
- Remove the steak from the marinade, letting the excess drip off.
- Grill for about 4-5 minutes on each side for medium-rare, flipping and spooning the juices back over the meat.
- Remove from the grill and let it rest for a few minutes.
- Étape 4
Serve
- Slice the steak against the grain into thin strips.
- Top generously with the chimichurri.
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