Name: Arrachera (Skirt Steak) with Chimichurri
Prep time: 12 s
Cook time: 10 s
Total time: 87 s
Yield: 8
Ingredients: ¼ cup fresh lime juice; 1/3 cup plus 3 teaspoons extra virgin olive oildivided; 3 teaspoons Maggi® Granulated Chicken Flavor Bouillondivided; 2 cloves garlicfinely chopped; 2 pounds arrachera steak or skirt steak; ½ cup packed coarsely chopped flat leaf parsley; ½ cup packed coarsely chopped cilantro; 2 tablespoons coarsely chopped fresh oregano; 2 large cloves garlicpeeled; 1/8 teaspoon ground black pepper

Make It

Instrucciones en Español

Step 1

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.

Step 2

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.

Step 3

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

Step 4

Cut into 8 pieces. Serve with chimichurri.

Arrachera (Skirt Steak) with Chimichurri

Ingredients

Key Ingredients

Granulated Chicken Bouillon 15.9 oz