8
Servings
Prep Time
12 Min
Cook Time
10 Min
  • ¼ cup fresh lime juice
  • 1/3 cup plus 3 teaspoons extra virgin olive oil, divided
  • 3 teaspoons Maggi® Granulated Chicken Flavor Bouillon, divided
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  • 2 cloves garlic, finely chopped
  • 2 pounds arrachera steak or skirt steak
  • ½ cup packed coarsely chopped flat leaf parsley
  • ½ cup packed coarsely chopped cilantro
  • 2 tablespoons coarsely chopped fresh oregano
  • 2 large cloves garlic, peeled
  • 1/8 teaspoon ground black pepper
Step 1
Place lime juice, 2 teaspoons oil, 2 teaspoons bouillon and chopped garlic in large, resealable plastic bag. Add steak; seal bag. Shake and press with fingers to distribute marinade.
Step 2
Refrigerate for 1 hour.
Step 3
Place parsley, cilantro, oregano, peeled cloves, remaining teaspoon bouillon and pepper in food processor or blender; cover. Pulse until ingredients are combined. Add 1/3 cup olive oil in a slow stream, pulsing until blended. Pour into a small bowl; refrigerate.
Step 4
Heat remaining teaspoon oil in large skillet over medium heat. Fry steak for 5 to 7 minutes on each side or until desired doneness.
Step 5
Remove to cutting board; let rest for 5 minutes.
Step 6
Cut into 8 pieces. Serve with chimichurri.

Nutrition Information

290.09 Kcal

  • carbohydrates

    2.18 Grams

  • protein

    24.26 Grams

  • fat

    20.75 Grams

  • fiber

    0.47 Grams

  • sugar

    0.16 Grams

  • sodium

    439.11 Milligrams

  • cholesterol

    72.57 Milligrams

  • saturedfat

    5.15 Grams

  • calcium

    24.05 Milligrams

  • iron

    2.61 Milligrams