Carne Asada w/Chimichurri Sauce
Ingredients
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1/2 cup fresh cilantro leaves, chopped
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1/3 cup of Pinehurst Olive Oil Cilantro and Roasted Onion Olive Oil
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1/4 cup reduced sodium soy sauce
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1/4 cup freshly squeezed orange juice, used 2 oranges to yield
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2 tbsp freshly squeezed lime juice, 1 lime to yield
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4 garlic cloves, minced
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1 jalapeno, seeded and diced
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1 tsp ground cumin
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Pink Himalayan Salt and freshly ground black pepper, to taste
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1 1/2 lbs flank steak
Instructions
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In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper.
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In a large bowl, combine steak and cilantro mixture; marinate for at least 4 hours to overnight, turning the steak a few times. Drain the steak from the marinade.
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Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
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Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
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Thinly slice steak against the grain and serve with Chimichurri (recipe to follow)
**Can serve this with rice, over nachos, as a fajita, a fajita bowl or with a side of veggies!