Arrachera (Skirt Steak) with Chimichurri

 Prep: 12 Cook: 10 Wait: 65 Serving: 8

Ingredients | 10 total

•  1/3 cup plus 3 teaspoons extra virgin olive oil, divided
• 2 large cloves garlic, peeled
• ¼ cup fresh lime juice
• 1/8 teaspoon ground black pepper
• 3 teaspoons Maggi® Granulated Chicken Flavor Bouillon, divided
• 2 pounds arrachera steak or skirt steak
• 2 cloves garlic, finely chopped
• 2 tablespoons coarsely chopped fresh oregano
• ½ cup packed coarsely chopped cilantro
• ½ cup packed coarsely chopped flat leaf parsley

Directions

1. Place lime juice, 2 teaspoons oil, 2 teaspoons bouillon and chopped garlic in large, resealable plastic bag. Add steak; seal bag.
2. Shake and press with fingers to distribute marinade. Refrigerate for 1 hour.
   
3. Place parsley, cilantro, oregano, peeled cloves, remaining teaspoon bouillon and pepper in food processor or blender; cover. Pulse until ingredients are combined. Add 1/3 cup olive oil in a slow stream, pulsing until blended. Pour into a small bowl; refrigerate.
   
4. Heat remaining teaspoon oil in large skillet over medium heat. Fry steak for 5 to 7 minutes on each side or until desired doneness.
   
5. Remove to cutting board; let rest for 5 minutes. Cut into 8 pieces. Serve with chimichurri.

Nutrition Information

 290 calories per serving Serving size: 8
20.76g fat 2.18g carbs g protein