Chimichurri Grilling Marinade |
|
 |
Prep Time: 420 Minutes Cook Time: 0 Minutes |
Ready In: 420 Minutes Servings: 24 |
|
This flavorful marinade is easy to make and adds lots of flavor and tenderness. I use it to marinade skirt steak. It would work equally well on flank steak or flat iron steaks. This amount of marinade works for up to 2 lbs of meat. YUM!! Ingredients:
6 garlic cloves, peeled |
1 cup packed fresh flat-leaf parsley (one bunch) |
1 cup packed fresh cilantro (one bunch) |
3 green onions |
1/4 cup fresh oregano leaves |
1 jalapeno, stem removed |
1 tablespoon kosher salt |
1 tablespoon black pepper |
1 teaspoon red pepper flakes |
1 tablespoon smoked paprika |
1 cup extra virgin olive oil |
1/2 cup red wine vinegar |
1/4 cup water |
2 limes, juiced |
Directions:
1. Put all ingredients in food processor or blender to combine.
2. Pour Chimichurri into 1 gallon ziplock bag, add meat, squeeze as much air as you can out of the bag, seal and refrigerate for 6-7 hours, turning occasionally.
3. Remove the meat from the marinade (discard marinade). Bring meat to room temperature 20-30 minutes and then grill to your desired doneness.
4. ENJOY!
|
|