Let's get grilling

1 Place steak and all ingredients in a storage bag and refrigerate overnight.
2 In a bowl, combine garlic, lime juice, cilantro, parsley oregano, vinegar, chili flakes, olive oil, salt and pepper. Mix ingredients and refrigerate overnight.
3 Fire up the charcoal grill using Kingsford charcoal and heat to 400°F.
4 Next, season steak with salt and pepper and cook the meat for about 3 minutes per side. Brush with butter and lime juice.
5 Remove and let the meat rest. Slice against the grain, or serve whole.
Cooking for 4 people

Ingredients


Marinade

  • Virgin olive oil / Spanish olive oil
    1/3 cup
  • of garlic, smashed
    10-15 cloves
  • of sliced red onion
    1 cup
  • of dried oregano
    2 teaspoons
  • of Orange Juice
    1 cup
  • lime, squeezed
    1/2
  • skirt steak (silver skin trimmed off)
    2-3 pounds

Chimichurri

  • cloves of minced garlic
    8
  • limes, squeezed
    3-4
  • of chopped cilantro
    1 1/2 cups
  • chopped parsley
    1 cup
  • fresh chopped oregano
    1/3 cup
  • red wine vinegar
    1/3 cup
  • chili flakes
    2 teaspoons
  • of olive oil
    1/3 to 1/2 cup
  • of salt (or to taste)
    2 teaspoons
  • of butter
    1 tablespoon
  • lime juice
    1/2 cup

Credit: Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford


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