Yields6 ServingsPrep Time15 minsCook Time8 minsTotal Time23 mins
1cupmojo criollo marinade
2tspdried oregano, divided
1tspfresh lime zest
1tspfresh orange zest
2lbsflank steak, cut crosswise into 6 equal-sized pieces
3garlic cloves
2green onions, chopped
1parsley
1cupcilantro
2tbspwhite wine vinegar
1tbspfresh lime juice
½tspkosher salt
⅓cupolive oil
1
In small bowl, whisk marinade, 1 teaspoon oregano, lime zest and orange zest. Place steaks in large zip-top plastic bag; pour marinade mixture over steak. Seal bag, pressing out excess air; massage steak in bag to coat. Refrigerate steak at least 4 or up to 10 hours.
2
In food processor with knife blade attached or blender, purée garlic, onions, parsley, cilantro, vinegar, lime juice, salt and remaining 1 teaspoon oregano; with processor running, slowly pouroil through feed tube and purée until emulsified. Makes about 1 cup chimichurri.
3
Prepare outdoor grill for direct grilling over high heat. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)
4
Slice steaks against the grain; serve with chimichurri.
Ingredients
1cupmojo criollo marinade
2tspdried oregano, divided
1tspfresh lime zest
1tspfresh orange zest
2lbsflank steak, cut crosswise into 6 equal-sized pieces
3garlic cloves
2green onions, chopped
1parsley
1cupcilantro
2tbspwhite wine vinegar
1tbspfresh lime juice
½tspkosher salt
⅓cupolive oil
Directions
1
In small bowl, whisk marinade, 1 teaspoon oregano, lime zest and orange zest. Place steaks in large zip-top plastic bag; pour marinade mixture over steak. Seal bag, pressing out excess air; massage steak in bag to coat. Refrigerate steak at least 4 or up to 10 hours.
2
In food processor with knife blade attached or blender, purée garlic, onions, parsley, cilantro, vinegar, lime juice, salt and remaining 1 teaspoon oregano; with processor running, slowly pouroil through feed tube and purée until emulsified. Makes about 1 cup chimichurri.
3
Prepare outdoor grill for direct grilling over high heat. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)
4
Slice steaks against the grain; serve with chimichurri.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
