Grilled Skirt Steak with Strawberry-Mango Chimichurri

Savory flank steak slices topped with a flavorful Mango and Strawberry Chimichurri.

Grilled Skirt Steak with Strawberry-Mango Chimichurri

Total TimeTotal Time: 15 hours

ServingsServings: 10


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


  1. 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.
  2. Massage and stir to evenly coat and mix marinade.
  3. Allow steak to marinate in a fridge for at least 12 hours.
  4. 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.
  5. Fold mango and strawberries through the sauce and allow to sit in the fridge for at least 2 hours.
  6. 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.
  7. Serve steaks with chimichurri drizzled over the top.

Explore DOLE Products in This Recipe

We Have More to Offer