Citrusy Steak Asado

When it comes to grilling, Argentina has all the secrets! We turned to their expertise to create this fantastic steak marinade. Inspired by their flavors, we combined our zesty Persian Lime Infused Olive Oil, flavorful Cilantro & Garlic Infused White Balsamic, and authentic Chimichurri Seasoning to achieve that tangy and savory South American flair. Now, get ready for a fiesta of flavors! We adore serving this steak alongside warm tortillas, fluffy rice, hearty beans, and various vibrant salsas and sauces for dipping. It's a culinary experience that will transport your taste buds straight to Argentina's grilling paradise!

Ingredients: 

Marinade: 

1/4 cup Persian Lime Infused Olive Oil 

1 tablespoon Cilantro & Garlic Infused White Balsamic 

2 teaspoons Chimichurri Seasoning Blend 

1 teaspoon Fleur de Sel 

2lbs. sirloin, skirt or flank steak 

Fresh cilantro, chilies, pickled onions, and lime slices for serving and garnishing 

Instructions

Place Persian Lime Infused Olive Oil, Cilantro & Garlic Infused White Balsamic, Chimichurri seasoning, and salt in a medium bowl, and whisk to combine. Place the steak in a large casserole or baking dish, and drizzle with the marinade, coating completely. Cover and refrigerate for 1 hour.

Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. While the grill is preheating, remove the steak from the marinade, and set aside on a wire rack-lined baking sheet for 30 minutes. Allowing the marinade to drip off the steak will reduce flare-ups on the grill and scorching. If your steak is still drippy after resting for 30 minutes, gently pat dry with paper towels. Once the grill is hot, add the steak and grill for 3-5 minutes per side (medium-rare to medium). Once grilled to your liking, remove, and set aside to rest for 5 minutes before slicing and serving. Garnish (optional) your grilled steak with fresh cilantro, chilies, pickled onions, and lime slices.