- 3 tbsp lime juice
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1/4 tsp ground cumin
- 1/4 tsp pepper
- 1-1/2 lb beef flank marinating steak
- Sea salt or salt
- Chimichurri Verde and/or Chimichurri Rojo
In glass bowl, combine lime juice, oil, garlic, cumin and pepper. Add steak, turning to coat. Cover and refrigerate for 4 hours.
Sprinkle steak with salt to taste. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, 8 to 10 minutes.
Transfer to cutting board and tent with foil; let stand for 10 minutes before thinly slicing across the grain. Serve with Chimichurri Verde and/or Chimichurri Rojo.