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Recipe posts

Serves 2


 1 skirt steak (7-10 inches)

 2 teaspoons red wine vinegar

 Juice of ½ a lemon or lime

 3 cloves of fresh roughly chopped garlic

 1 bunch of fresh roughly chopped parsley

 1 bunch of fresh roughly chopped cilantro

 2 sprigs of fresh thyme

 ¾ cup of olive oil and 1 tablespoon reserved

 1 teaspoon salt

 1 teaspoon red pepper flakes

 2 tablespoons of FC Spicy Latin Heat


1. For the Chimichurri sauce. Combine all ingredients, garlic,

cilantro, parsley, red wine vinegar, olive oil, lime juice, thyme, red

pepper flakes and salt in a food processor or blender. Blend until

all ingredients are combined. Place in a bowl.

2. Rub Olive oil onto skirt steak and then season skirt steak with

Flavor Crank Spicy Latin Heat and allow to marinade (optional) in

the refrigerator for a minimum of 30 minutes for a more intense

flavor. Remove from the refrigerator and allow skirt steak to come

to room temp before grilling (about 15 minutes). Preheat a grill

plate on a medium high heat. Rub reserved olive oil onto skirt

steak and place on the grill plate. Allow to sear 4 minutes on the

first side. Turn over and allow to sear for another 3-4 minutes or

until the proper doneness. Remove from grill plate and allow to

rest for 3-5 minutes. Spread Chimichurri sauce over skirt steak

and serve with potatoes, rice or vegetables.


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