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
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.