1 lb. skirt steak

1/3 cup soy sauce

1/3 cup olive oil

1 tsp. sesame oil

2 limes juiced

3 garlic cloves

Handful of cilantro

Pinch of sugar

Dash of red pepper flakes

 

Combine all ingredients in a bowl.  Put steak in Ziploc bag, add marinade.  Refrigerate for up to 4 hours, taking steak out of the fridge approximately 30 minutes before grilling to bring to room temp.  Grill steak on medium high to desired doneness [ours was a bit chewy, it is very thin & doesn’t need to be cooked long!]

 

Chimichurri

 

Handful parsley

Handful cilantro

1/2 cup olive oil

1/2 onion

2 limes juiced

1 clove garlic

1 tsp cumin

1 tsp coriander

1 tsp kosher salt

1/2 jalapeno seeds removed

 

Place jalapeno, onion & garlic in food processor & blend until chopped. Add remaining ingredients and blend until combined.