Grilled Skirt Steak with Strawberry-Mango Chimichurri

Savory flank steak slices topped with a flavorful Mango and Strawberry Chimichurri.

Total Time:
15 hours

Servings:
10

Ingredients

8 lbs flank/skirt steak, trimmed

2 cups extra virgin olive oil, divided

½ cup DOLE® Pineapple Juice

¼ cup Worcestershire sauce

¼ cup soy sauce

1 cup garlic, minced, divided

3 Tbsp cumin, ground

2 Tbsp oregano, dried

3 cups cilantro, leaves

1 ½ cup flat leaf parsley

3 ea jalapeño, deseeded

1 cup shallots, roughly chopped

¼ cup red wine vinegar

2 tsp salt, kosher

2 cups DOLE Chef-Ready Cuts Mango Cubes, thawed

2 cups DOLE Chef-Ready Cuts Diced Strawberries, thawed

In a large 2-inch pan, combine the steak, 1 cup of oil, DOLE Pineapple Juice, Worcestershire sauce, soy sauce, ½ cup of garlic, cumin and oregano.
Massage and stir to evenly coat and mix marinade.
Allow steak to marinate in a fridge for at least 12 hours.
While marinating, combine the cilantro, parsley, jalapeños, shallots, vinegar, and remaining garlic and salt in a food processor. While blending, stream in remaining oil until combined.
Fold mango and strawberries through the sauce and allow to sit in the fridge for at least 2 hours.
Remove steaks from the marinade and pat dry, grill to medium-medium rare. Allow steaks to rest for 15 minutes before cutting across the grain.
Serve steaks with chimichurri drizzled over the top.