The Secret To The BEST Flank Steak!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being cost-effective.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note and is often less expensive.

Place skirt steak in a bag.

Juice 5 limes using a lime squeezer, ensuring the limes are face down.

Add 1/4 cup honey to the lime juice.

Add 1/4 cup olive oil to the mixture.

Add Dano's chili lime seasoning to taste, adjusting with more honey and olive oil as needed.

Taste the marinade and adjust if necessary.

Pour the marinade into the bag with the skirt steak and let it marinate for 2 hours.

Prepare chimichurri by removing leaves from curly parsley stems and finely chopping the leaves.

Finely chop stems of cilantro and add to the bowl.

Chop 1/2 cup of peeled garlic and add it to the mixture.

Finely slice 1 red Fresno pepper, removing seeds, and add to the bowl.

Add 2 tablespoons of balsamic vinegar to the chimichurri mixture.

Add 1/2 cup olive oil to the chimichurri and mix well.

Taste the chimichurri and adjust seasoning if necessary.

Preheat the grill to high temperature.

Grill the skirt steak, searing it for 7-8 minutes, flipping multiple times to ensure even cooking and to baste with juices.

Check for a good char on both sides before removing from the grill.

Slice the steak into quarters, cutting against the grain for tenderness.

Serve the steak topped with chimichurri.

Cooking Techniques

Equipment Needed

Spice Level: