- ½ cup finely chopped cilantro
- ½ cup finely chopped italian parsley
- 4 garlic cloves chopped
- 1 teaspoon cumin
- 1 lemon juiced and zested
- ½ - ¾ cup olive oil
- salt and pepper
- 1 skirt steak
Mix all marinade ingredients together in a bowl including lemon zest and juice. Try to smoosh it on the side of the bowl to really meld the flavors.
Put steak in a ziplock bag and add the marinade. Put in a bowl in fridge for at least 20 minutes.
Cook on the grill for 5-9 minutes on each side. Scrape off some of the herbs if they start to burn.
Let rest for 10 minutes while juices redistribute and top with more herbs.
I also did a quick grill of a lemon half and squeezed that all over steak right before serving.
Calories: 147kcal | Carbohydrates: 4g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 63mg | Potassium: 358mg | Fiber: 1g | Vitamin A: 765IU | Vitamin C: 25.7mg | Calcium: 33mg | Iron: 2.5mg