Grilled Skirt Steak with Strawberry-Mango Chimichurri
Savory flank steak slices topped with a flavorful Mango and Strawberry Chimichurri.
Ingredients
8 lbs flank/skirt steak, trimmed
2 cups extra virgin olive oil, divided
½ cup DOLE® Sweet & Sour Mix
¼ cup Worcestershire sauce
¼ cup soy sauce
1 cup garlic, minced, divided
3 Tbsp cumin, ground
2 Tbsp oregano, dried
3 cups cilantro, leaves
1 ½ cup flat leaf parsley
3 ea jalapeño, deseeded
1 cup shallots, roughly chopped
¼ cup red wine vinegar
2 tsp salt, kosher
2 cups DOLE Chef-Ready Cuts Mango Cubes, thawed
2 cups DOLE Chef-Ready Cuts Diced Strawberries, thawed
Directions
- In a large 2-inch pan, combine the steak, 1 cup of oil, DOLE Sweet & Sour Mix, Worcestershire sauce, soy sauce, ½ cup of garlic, cumin and oregano.
- Massage and stir to evenly coat and mix marinade.
- Allow steak to marinate in a fridge for at least 12 hours.
- While marinating, combine the cilantro, parsley, jalapeños, shallots, vinegar, and remaining garlic and salt in a food processor. While blending, stream in remaining oil until combined.
- Fold mango and strawberries through the sauce and allow to sit in the fridge for at least 2 hours.
- Remove steaks from the marinade and pat dry, grill to medium-medium rare. Allow steaks to rest for 15 minutes before cutting across the grain.
- Serve steaks with chimichurri drizzled over the top.