Chili Lime Chimichurri Skirt Steak

• servings: 6 servings
• active time: 15 minutes
• total time: 25 minutes

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

Directions

How To

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.