Brazilian Chimichurri Skirt Steak

Try this twist on Grill Mates® Brazilian Steak Marinade with lime juice for a tangy chimichurri marinade. Reserve some of the marinade to drizzle onto grilled steaks for a bold, flavor-packed finish.

Recipe - Dearborn Market

Prep Time10 Minutes

Servings6

Cook Time10 Minutes

Calories337

Ingredients

1/2 cup oil

1/4 cup water

2 tbsp lime juice

2 tbsp red wine vinegar

1/2 cup fresh chopped parsley

1 jalapeno pepper, finely chopped

1/4 tsp McCormick Garlic Powder

1/4 tsp salt

1 package McCormick Grill Mates Brazilian Steakhouse Marinade

2 lbs skirt steak

Directions

Mix oil, water, lime juice and red wine vinegar in small bowl. Transfer 1/3 cup of oil mixture to separate small bowl. Add parsley, jalapeño, garlic powder and salt, stirring to mix well. Cover. Refrigerate until ready to serve.
Add McCormick Grill Mates Brazilian Steakhouse Marinade Mix packet to remaining oil mixture, stirring to mix well. Reserve 2 tablespoons marinade for basting.
Place skirt steak in large resealable plastic bag or glass dish. Add marinade mixture; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Remove steak from marinade. Discard any remaining marinade.
Grill steak over medium-high heat 4 to 5 minutes per side or until desired doneness, basting with reserved 2 tablespoons marinade halfway through cooking.
Transfer steak to a cutting board; let stand 5 minutes. Slice steak across the grain into thin slices. Drizzle refrigerated chimichurri over top to serve.

10 minutes

Prep Time

10 minutes

Cook Time

Servings

337

Calories

Shop Ingredients

Makes 6 servings

1/2 cup oil

Not Available

1/4 cup water

Bowl & Basket Spring Water, 16.9 fl oz, 24 count

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$3.99$0.01/fl oz

2 tbsp lime juice

Not Available

2 tbsp red wine vinegar

Not Available

1/2 cup fresh chopped parsley

Italian Parsley, 1 bunch, 1 each

Add Italian Parsley, 1 bunch, 1 each to Favorites.Add Italian Parsley, 1 bunch, 1 each to Favorites.

$2.49

1 jalapeno pepper, finely chopped

Jalapeno Pepper, 1 ct, 4 oz

Add Jalapeno Pepper, 1 ct, 4 oz to Favorites.Add Jalapeno Pepper, 1 ct, 4 oz to Favorites.

$0.75 avg/ea$0.19/oz

1/4 tsp McCormick Garlic Powder

McCormick Garlic Powder, 3.12 oz

Add McCormick Garlic Powder, 3.12 oz to Favorites.Add McCormick Garlic Powder, 3.12 oz to Favorites.

$4.29$1.37/oz

1/4 tsp salt

Not Available

1 package McCormick Grill Mates Brazilian Steakhouse Marinade

Not Available

2 lbs skirt steak

Nature's Reserve Beef Grass Fed Skirt Steak, Boneless, Product of Australia, Average Weight 1 lb Pac

Add Nature's Reserve Beef Grass Fed Skirt Steak, Boneless, Product of Australia, Average Weight 1 lb Pac to Favorites.Add Nature's Reserve Beef Grass Fed Skirt Steak, Boneless, Product of Australia, Average Weight 1 lb Pac to Favorites.

$9.79 avg/ea$9.79/lb

Directions

Mix oil, water, lime juice and red wine vinegar in small bowl. Transfer 1/3 cup of oil mixture to separate small bowl. Add parsley, jalapeño, garlic powder and salt, stirring to mix well. Cover. Refrigerate until ready to serve.
Add McCormick Grill Mates Brazilian Steakhouse Marinade Mix packet to remaining oil mixture, stirring to mix well. Reserve 2 tablespoons marinade for basting.
Place skirt steak in large resealable plastic bag or glass dish. Add marinade mixture; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Remove steak from marinade. Discard any remaining marinade.
Grill steak over medium-high heat 4 to 5 minutes per side or until desired doneness, basting with reserved 2 tablespoons marinade halfway through cooking.
Transfer steak to a cutting board; let stand 5 minutes. Slice steak across the grain into thin slices. Drizzle refrigerated chimichurri over top to serve.