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Chili Lime Chimichurri Skirt Steak

Prep Time:

15 mins

Cook Time:

10 mins

Servings:

4-6

Flavors Used:

Get ready to level up your grilling game with this Chili Lime Chimichurri Steak recipe! It’s a flavor explosion that combines the vibrant zing of chimichurri sauce with the zesty kick of Dan-O’s Chili Lime. Start with a good cut of beef, like flank or skirt steak, which are both flavorful and tender when cooked just right. And don’t forget: a hot grill is essential! High temperatures will give your steak a beautiful sear, locking in those delicious juices and creating a mouthwatering crust.

Ingredients

For the Marinade

2 tbsp Dan-O’s Chili Lime Seasoning
Juice of 5 limes
1/4 cup honey
1/4 cup olive oil
2 to 3 pounds skirt steak

For the Chimichurri

2 tbsp Dan-O's Chili Lime Seasoning
1 bunch curly parsley (leaves only)
1/2 cup chopped cilantro (include stems)
1 head garlic (peeled and minced)
1 red Fresno pepper (seeds removed and finely chopped)
2 tbsp balsamic vinegar
1/2 cup olive oil

Preparation Instructions

Marinate the Steak: Juice the limes into a bowl. Add honey, Dan-O’s Chili Lime, and olive oil to the lime juice. Mix well.
Place the skirt steak in a resealable bag or dish and pour the marinade over it. Ensure the steak is coated. Refrigerate for at least 2 hours.
Prepare the Chimichurri: Remove and chop the curly parsley leaves and cilantro (with stems).
In a bowl, combine the parsley, cilantro, minced garlic, chopped Fresno pepper, balsamic vinegar, Dan-O's Chili Lime Seasoning, and olive oil. Mix thoroughly.
Let the chimichurri sit for 30 minutes to blend flavors.
Grill the Steak: Preheat the grill to medium-high heat. Remove the steak from the marinade, letting excess drip off. Grill for about 4-5 minutes on each side for medium-rare or until your preferred doneness. Remove the steak from the grill and let it rest for a few minutes.
Serve: Slice the steak against the grain into thin strips and top with chimichurri.