Looking for another marinade for this summer’s meals? This Cilantro-Garlic Marinade is an adaptation of recipe from a few years ago. It’s also Paleo and Whole30 compliant if you’re watching your carb intake, but even the carb lovers can use it to fill a tortilla!
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A few nights ago we dined out with friends at an Argentinian restaurant in town. I had the paella, and Spencer ate the skirt steak with chimichurri sauce. After a few “samples” of his dish, I realized it was similar to the sauce for this Cilantro Rice dish. I wondered if I could adapt it, and get the same delicious results.
Even better, the recipe is perfectly Whole30 compliant. Win-Win! Since I wanted this to double as a marinade and dressing, I made a few adjustments to quantities and subbed the ground cumin for oregano, added more garlic and a shallot. I know 50% of the population does not like cilantro one bit. If you’re looking for some Whole30 recipes that do not have cilantro, you might like Singapore Hot Pot or Whole30 Tomato Mushroom Spaghetti Squash.
You will use half the Cilantro-Garlic marinade for the meat, and half to serve with the meat, either on a salad, as I did, or in a tortilla as Spencer did.
I used flap-meat for this recipe, but skirt or flank would work just as well. Flap-meat is thinner and takes just minutes per side. So even though marinating takes some time, if you marinate the meat the night before, you could have dinner on the table in under 30 minutes. I grilled this, but you can easily pop in under the broiler. Slice it thin and against the grain. What to learn more about the difference between marinate and marinade? Click on one of my very first posts; Marinade, Marinate, Macerate.
This Cilantro-Garlic Marinade would make a nice addition to your grilling repertoire!
- 1 1/2 pounds skirt flank or flap steak
- 1 bunch of cilantro stems removed
- 1/2 bunch parsley stems removed
- 1 small or 1/2 large jalapeño chile seeded and diced
- 1 shallot minced
- 3-4 cloves of garlic peeled and coarsely chopped
- 1/4 cup white wine vinegar
- 4 Tablespoons fresh lime juice about 1 large lime
- 1 teaspoon ground oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup olive oil
Place cilantro, parsley, garlic, chile, shallot, white wine vinegar, lime juice, oregano, salt and pepper in the bowl of a food processor or blender.
Pulse a couple of times, adding olive oil while pulsing.
Reserve about 1/2 cup of marinade to use for sauce.
Pour remaining marinade over meat, turning to coat both sides.
Cover and refrigerate for 3 hours to over-night.
Remove meat from marinade, wipe most of it off with a paper towel and grill or BBQ to desired temperature.
Cut meat against the grain into thin slices with reserved Cilantro-Garlic Sauce.
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