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Ingredients
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2.5 lb. skirt steak (silver skin trimmed off)
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1 tbsp. butter
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.05 cup lime juice
Marinade
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0.3 cup extra-virgin olive oil / Spanish olive oil
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12.5 cloves garlic, smashed
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1 cup sliced red onion
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2 tsp. dried oregano
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1 cup orange juice
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0.5 lime, squeezed
Chimichurri
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8 cloves minced garlic
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3 limes, squeezed
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1.5 cups chopped cilantro
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1 cup chopped parsley
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0.3 cup fresh chopped oregano
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0.3 cup red wine vinegar
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2 tsp. chili flakes
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0.3 cup olive oil
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2 tsp. salt (or to taste)
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black pepper to taste
1 Food 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.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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.
** Cooking times are approximate and based on a 1” steak, including sear time.
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.
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