Let’s just be real… I live for sauces and anything with cilantro + lime has my name all over it. I found this recipe online and it’s SO simple yet packed with flavor. Definitely recommend trying this, good luck! 🙂
CHIMICHURRI SAUCE
STEAK MARINADE 
ROASTED BABY POTATOES
Ingredients:
For the Chimichurri Sauce:
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 1/3 cup olive oil
- ½ medium onion, diced
- 3 garlic cloves
- 3 tablespoons fresh lime juice or lemon juice
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ½ teaspoon pepper
- Optional: ¼ teaspoon red pepper flakes
For the Marinade and Grilling:
- â…” cup olive oil
- ½ cup fresh orange juice
- â…“ cup fresh lime juice
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 3 tablespoons apple cider or red wine vinegar
- 4 garlic cloves, minced
- 1 pound Skirt Steak or Flank Steak
For the Baby Potatoes:
- 1 bag or organic baby potatoes
- 2 garlic cloves
- 1/4 cup olive oil
- Italian blend- dried herbs
- (Optional) 1/3 cup shredded parmesan
Instructions:
For the Chimichurri:
- Add all of the ingredients to a heavy duty blender or food processor and blend until everything is chopped up and smooth then serve. Seriously that easy.
For the Marinade and Grilling:
- Whisk all of the ingredients together and pour into a large ziploc bag.
- Add skirt steak to ziploc bag with marinade and allow to marinate 4 hours or overnight.
- Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.
For the Baby Potatoes
- Preheat oven to 400F
- Wash and cut potatoes in half
- Mix oil, herbs, garlic and parmesan together and liberally coat potatoes
- Spread potatoes in a single layer across a baking sheet for crispier potatoes or put in baking dish and cook for 20 minutes.
