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Chili Lime Chimichurri Skirt Steak
2 h 45 minServes 6Nutri-Score C€€
C
2 h 45 min
2 h 45 minChili Lime Chimichurri Skirt Steak
what you need
Ingredients
skirt steakMeat1.1 kg
limes (juiced)Produce5 pieces
honeyPantry60 ml
olive oilPantry180 ml
Dan-O's Chili Lime seasoning (tablespoons, divided)Spices4 pieces
curly parsley (leaves only)Produce1 piece
cilantro (chopped, stems included)Produce30 g
garlic (head, peeled and minced)Produce1 piece- red Fresno pepper (seeds removed, finely chopped)Produce1 piece
balsamic vinegarPantry30 ml
per serving
Nutrition
528kcal
- Carbs
- 13 g
- Proteins
- 41 g
- Fat
- 35 g
what you’ll use
Tools
Mixing bowl ×2
Citrus juicer
Grill
Tongs
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Serve
- Slice the steak against the grain into thin strips.
- Top generously with the chimichurri.
most cooked first