Ready to level up your steak? 🔥🥩 This Chili Lime Chimichurri Steak brings together fresh, zesty chimichurri with the bold kick of Dan-O’s Chili Lime. Throw that steak on a hot grill, get that beautiful sear, and finish it off with that bright, herby chimichurri. Flank steak, skirt steak, or whatever cut you’re grilling, this one is bringing serious flavor. Get the full recipe here: Ingredients For the Marinade 2 tbsp Dan-O’s Chili Lime Seasoning Juice of 5 limes 1/4 cup honey 1/4 cup olive oil 2 to 3 pounds skirt steak For the Chimichurri 2 tbsp Dan-O's Chili Lime Seasoning 1 bunch curly parsley (leaves only) 1/2 cup chopped cilantro (include stems) 1 head garlic (peeled and minced) 1 red Fresno pepper (seeds removed and finely chopped) 2 tbsp balsamic vinegar 1/2 cup olive oil Preparation Instructions Marinate the Steak: Juice the limes into a bowl. Add honey, Dan-O’s Chili Lime, and olive oil to the lime juice. Mix well. Place the skirt steak in a resealable bag or dish and pour the marinade over it. Ensure the steak is coated. Refrigerate for at least 2 hours. Prepare the Chimichurri: Remove and chop the curly parsley leaves and cilantro (with stems). In a bowl, combine the parsley, cilantro, minced garlic, chopped Fresno pepper, balsamic vinegar, Dan-O's Chili Lime Seasoning, and olive oil. Mix thoroughly. Let the chimichurri sit for 30 minutes to blend flavors. Grill the Steak: Preheat the grill to medium-high heat. Remove the steak from the marinade, letting excess drip off. Grill for about 4-5 minutes on each side for medium-rare or until your preferred doneness. Remove the steak from the grill and let it rest for a few minutes. Serve: Slice the steak against the grain into thin strips and top with chimichurri. - @danosseasoning