Go Back
+ servings

Cilantro-Garlic Marinade {Whole30 Compliant}

A delicious cilantro-garlic infused marinade that is also perfect as a condiment for steak. Please use fresh lime juice. If it's not available, omit it altogether. I used a half of a jalapeño and it was very mild. Use a whole chile or more if you like spicier food. Allow the meat to marinate for about 3 hours to over-night. Use this marinade on flank, skirt or flap-steak.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Marinade
Cuisine: South American
Servings: 4
Author: Cynthia


  • 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.
  • Discard marinade.
  • Cut meat against the grain into thin slices with reserved Cilantro-Garlic Sauce.