Arrachera (Skirt Steak) with Chimichurri

Place lime juice, 2 teaspoons oil, 2 teaspoons bouillon and chopped garlic in large, resealable plastic bag. Add steak; seal bag. Shake and press with fingers to distribute marinade.

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.

Heat remaining teaspoon oil in large skillet over medium heat. Fry steak for 5 to 7 minutes on each side or until desired doneness.

Cut into 8 pieces. Serve with chimichurri.