Summary

Ingredients

• 1 bunch parsley
• 1 organic lime (s)
• 2 cloves garlic)
• olive oil
• 1 dash soy sauce
• 1 tablespoon cane sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 steak (s)

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Instructions

1. Finely chop fresh parsley, removing stems, and place in a container.
2. Grate the lime zest into the container and squeeze in the juice from half the lime.
3. Add 1 tablespoon cane sugar, 2 teaspoons salt, 1 teaspoon pepper, and a dash of soy sauce to the container.
4. Peel the garlic cloves and press them into the container using a garlic press.
5. Pour in enough olive oil to moisten the marinade but not submerge the steaks.
6. Stir the marinade well.
7. If using flank steaks, score both sides lightly by scratching against the grain with a sharp knife using minimal pressure.
8. Place the steaks in the container and mix thoroughly with the marinade.
9. Knead the steaks with your hands for 2-3 minutes to work the marinade into the surface and any cuts.
10. Cover and refrigerate for about 12 hours.
11. Remove the steaks and pat dry with paper towels.
12. Grill both sides over high heat for 2-4 minutes per side until a browned crust forms.
13. Move the steaks to the indirect heat area and cook for 2-3 minutes to finish.