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Courses: Beef, Beef, Dinner, Late Night, Lunch, Main Courses
Cuisines: American, Latin Heat, Tex Mex
Seasons: Fall Feasting, Summer Grilling
Flank Steak flavored with a chimichurri seasoning of red pepper, oregano, salt and citrus…
Ingredients
For: 6 servings
- 2 lbs flank steak
- 4 Tbsp Urban Accents Argentina Steak Rub
- 1-1/2 cups orange juice
- 3 Tbsp olive oIl
- 1-1/2 Tbsp vinegar
- 1 Tbsp low-sodium soy sauce
- juice of 3 limes
- 1/2 cup chopped parsley
Preparation: 10 min
Cooking: 8 min
Ready in: 18 min
Instructions
- In a medium bowl, combine Argentina Steak Rub, orange juice, olive oil, vinegar, soy sauce, lime juice and parsley.
- Place steak in non-reactive dish, pour marinade over steak, cover with plastic wrap and refrigerate for 1-2 hours.
- Preheat grill or broiler for high heat.
- Remove flank steak from marinade and cook close to heat for about 4 min per side or until cooked to medium rare; (120F on an instant-read thermometer).
- While meat is cooking, pour marinade into a small saucepan and boil until reduced by one half.
- Remove steak from heat and let stand for 3-4 minutes.
- Slice meat across the grain and place on serving dish; drizzle with reduced marinade and serve.
Your ingredient list calls for soya but neither the web recipe nor recipe on spice bottle mention soya. So is that an error on the web ingredient list? Thanks.
Hi Tanya, Thank you for catching that error! We have updated the recipe. The soy sauce goes into the marinade with the rest of the liquid ingredients. Hope you enjoy!