Cuban Marinated Steak with Chimichuri Sauce

So my coworker and I have a few favorite spots to spoil ourselves during lunch (and by spoil I mean this is a regular occurrence... we're indulgent little worker bees) But we do have a favorite within our favorites ... We have nicknamed it, aptly I might add, 'Latin Grill'. Its freaking delicious. Like the cute old men we are, we always get the same thing.. I get Ropa Vieja and she gets the Skirt Steak. mmmmm... Today, lets concentrate on the steak - tender and pink - seasonings that just dance all the way down to your belly... UGH! its heaven.

Needless to say I was inspired to attempt to take this simple but fantastic dish home! Cuban steak has a similar feel to a fajita meat, only slightly more citrusy, and trust me when I say that is a delightful attribute! For my home version, I added a chimichuri sauce (to replace the typical white rice) to keep the dish lighter but still tasty tasty! The sauce is really just a fancy name for parsley, cilantro, oil and vinegar. It sounds scary but your boldness will pay off!

This is a good one to prep the night before. If you do that, this will only take about 30 minutes of minimal work before you are feasting! Voila!

Cuban Marinated Steak (Adapted from McCormick - fancy I know)

Ingredients

×          1 1/2 pounds boneless beef sirloin steak (I look for ~1-1.5” thick, minimal marble)

×          1/4 cup orange juice

×          2 tablespoons fresh lime juice (~2 little limes, or 1 large)

×          2 tablespoons vegetable oil

×          2 tablespoons steak seasoning

×          1 1/2 teaspoons dried oregano

Instructions (indoors)

1.       Marinate for at least 30 minutes, I typically marinate overnight

2.       Set burner on med/high and let a grill pan sit and get nice and hot for ~5 minutes

3.       Sear the first side for ~3-4 minutes, and slightly less on the second side

4.       Depending on your thickness, you may want to put this in the oven for 10-15 minutes @ 325-350

5.       Let it rest for 5-10 minutes before slicing on the diagonal

Instructions (outdoor)

1.       Marinate for at least 30 minutes, I typically marinate overnight

2.       Grill!

Chimichuri Sauce (Adapted from Emril)

Ingredients

×          1 cup (packed) fresh Italian parsley

×          1/2 cup olive oil

×          1/3 cup red wine vinegar

×          1/4 cup (packed) fresh cilantro

×          2 garlic cloves, peeled

×          3/4 teaspoon crushed red pepper

×          1/2 teaspoon salt

Instructions

1.       Puree all ingredients in processor

2.       Transfer to bowl

3.       Let it sit for at least 2 hours so the flavors have time to fall in love

Note: You can make it the day before and throw in the fridge