Cooking for 4 people
Ingredients
- 2 1/2 lb.
skirt steak (silver skin trimmed off)
- 1 tbsp.
butter
- 1/8 cup
lime juice
- 1/3 cup
extra-virgin olive oil / Spanish olive oil
- 12 1/2 cloves
garlic, smashed
- 1 cup
sliced red onion
- 2 tsp.
dried oregano
- 1 cup
orange juice
- 1/2
lime, squeezed
- 8 cloves
minced garlic
- 3
limes, squeezed
- 1 1/2 cups
chopped cilantro
- 1 cup
chopped parsley
- 1/3 cup
fresh chopped oregano
- 1/3 cup
red wine vinegar
- 2 tsp.
chili flakes
- 1/3 cup
olive oil
- 2 tsp.
salt (or to taste)
-
black pepper to taste
1Food Prep
The night before you’re grilling, prepare your steak marinade and chimichurri to refrigerate overnight.
Place your steak and marinade ingredients in a resealable plastic bag and coat your steak. Refrigerate in the resealable bag overnight.
Then, combine your chimichurri ingredients in a bowl. Mix together and refrigerate overnight.
Just before cooking, season your steak with salt and pepper.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your steak on the grill and cook to your desired doneness. Brush each side with butter and lime juice. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
Remove your steak from the grill and allow it to rest for 3 minutes. Slice your steak against the grain or serve it whole and top it with your chimichurri as desired.
Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
