Chimichurri Grilling Marinade

This flavorful marinade is easy to make and adds lots of flavor and tenderness. I use it to marinade skirt steak. It would work equally well on flank steak or flat iron steaks. This amount of marinade works for up to 2 lbs of meat. YUM!!

• Ready In: 7 hrs
• Serves: 1
• Yields: 1 marinade

Ingredients

• 6  garlic cloves, peeled
• 1  cup  packed fresh flat-leaf parsley (one bunch)
• 1  cup  packed fresh cilantro (one bunch)
• 3  green onions
• 1⁄4 cup  fresh oregano leaves
• 1  jalapeno, stem removed
• 1  tablespoon kosher salt
• 1  tablespoon black pepper
• 1  teaspoon red pepper flakes
• 1  tablespoon  smoked paprika
• 1  cup extra virgin olive oil
• 1⁄2 cup red wine vinegar
• 1⁄4 cup water
• 2  limes, juiced

Directions

1. Put all ingredients in food processor or blender to combine.
2. Pour Chimichurri into 1 gallon ziplock bag, add meat, squeeze as much air as you can out of the bag, seal and refrigerate for 6-7 hours, turning occasionally.
3. Remove the meat from the marinade (discard marinade). Bring meat to room temperature 20-30 minutes and then grill to your desired doneness.
4. ENJOY!