Grilled Citrus Cuban Steak with Fresh Chimichurri
Ingredients:
For the Citrus Cuban Steak:
1.5–2 lbs steak (ribeye, skirt, or flank work best!)
1 tbsp olive oil*
½ tsp salt (optional, since the marinade is packed with flavor!)
Fresh cracked black pepper to taste
For the Fresh Chimichurri:
½ cup fresh parsley
½ cup fresh cilantro
3 cloves garlic*
½ tsp red pepper flakes (adjust to taste for more heat)
2 tbsp red wine vinegar
Juice of ½ a lime*
½ tsp salt
¼ tsp black pepper
½ cup olive oil*
Instructions
Marinate the Steak for Max Flavor:
Place the steak in a shallow dish or zip-top bag.
Scoop Hola Island Provisions Citrus Cuban Marinade and coat the steak evenly.
Cover and refrigerate for at least 2 hours (overnight for deeper flavor!).
Remove the steak from the fridge 30 minutes before cooking to allow it to come to room temperature for even cooking.
Make the Chimichurri Sauce:
Add parsley, cilantro, garlic, red pepper flakes, red wine vinegar, lime juice, salt, and black pepper into a food processor.
Pulse until finely chopped but still textured.
Slowly drizzle in the olive oil while pulsing until well combined.
Cover and let sit at room temperature for at least 15 minutes before serving to allow the flavors to meld.
Cook the Steak (Grill or Stovetop):
Grill Instructions:
Preheat the grill to high heat (450–500°F).
Lightly oil the grill grates with a paper towel dipped in oil.
Remove the steak from the marinade, letting excess drip off. Season lightly with salt & black pepper.
Place the steak on the grill and cook:
Skirt or flank steak: 3–4 minutes per side for medium-rare.
Ribeye: 4–5 minutes per side for medium-rare.
Add 1–2 extra minutes per side for medium doneness.
Remove from heat and let rest for 5–10 minutes before slicing.
Stovetop Instructions (Cast Iron for Best Results):
Heat 1 tbsp olive oil in a cast-iron skillet over high heat until shimmering.
Add the steak and press it down to ensure even contact with the pan.
Cook for the following times per side:
Skirt or flank steak: 3–4 minutes per side for medium-rare.
Ribeye: 4–5 minutes per side for medium-rare.
Add 1–2 extra minutes per side for medium doneness.
Remove from heat and let rest for 5–10 minutes before slicing.
Slice & Serve:
Slice the steak against the grain for ultimate tenderness.
Generously drizzle with the fresh chimichurri sauce and serve immediately.
Pick-up both the steaks and marinade at our market, or order online. Just click the links in the ingredients!
Original recipe from Hola Island Provisions
