8 Servings
Nestle Recipe
  • 0.25 cup
    fresh lime juice
  • 0.33 cup
    plus 3 teaspoons extra virgin olive oil, divided
  • 3 teaspoons
    Maggi® Granulated Chicken Flavor Bouillon, divided
  • 2 cloves
    garlic, finely chopped
  • 2 pounds
    arrachera steak or skirt steak
  • 0.5 cup
    packed coarsely chopped flat leaf parsley
  • 0.5 cup
    packed coarsely chopped cilantro
  • 2 tablespoons
    coarsely chopped fresh oregano
  • 2 large cloves
    garlic, peeled
  • 0.125 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

289.1 cal

  • Total fats (g)

    20.8 Grams

  • Proteins (g)

    24.1 Grams

  • Total Carbs (g)

    1.9 Grams