This was a great change from our usual carne asada! I was planning to serve it with Brazilian Beer Chicken , which has a much longer marinating time, so I just marinated the steak alongside the chicken for 1.5 days. Rather than making a special grocery run for some sirloin steaks, I just used the tenderloins that I had in the fridge. In hindsight, I probably should've just sliced the onion for the marinade rather than chopping it -- the longer marinating time made the onion flavor a little strong in the finished steak, which I think would've been tamed a bit with bigger onion pieces. The steak on it's own was really good, but I agree with FloridaNative about the chili lime sauce. That stuff just put this steak over the top! It was fairly spicy, but not overly so (not for us, anyhow). Nice and herby, with a gorgeous emerald-green color that made it as pleasing to the eye as it was to the mouth. I added a bit of cilantro along with the parsley, just because we love it so much, and it was perfect. In addition to the chicken, I also served this with fresh guacamole, refried pintos and warm corn tortillas. DH was VERY happy with dinner tonight, thanks for posting! Made by a fellow Emerald City Shaker for ZWT7
This was very good, though I was a bit disappointed in the steak, as it just didn't seem to have any flavor on it's own, and I was surprised at this given the number of ingredients and spice - it really smelled good. The Chile Lime Sauce for this recipe was AWESOME, and combined with the steak, really made this wonderful. I made this exactly as written and while I was a bit sceptical of the chile lime sauce (as I'm not super crazy about jalapenos), it was the absolute hit of this recipe. I even used some as dip with my tortilla chips. Will definitely make this again and I'll experiment a bit with the marinade for the steak. Thanks for posting lazyme - made for ZWT7 and the HOT PINK LADIES.