Directions
In large bowl combine all ingredients and add the meat of your choice. We went with skirt steak.
Let it marinate in bag or bowl overnight.
Turn grill temperature up to 450-475 and quickly cook the meat on both sides. We cooked ours to about medium rare temperature.
Let rest about 5-10 minutes before slicing.
Recipe Note
We served ours with Chimichurri Sauce
½ red onion diced
4 garlic cloves peeled
Large bunch of cilantro
1 jalapeno deseeded and diced
Juice from 2 fresh limes
Everglades Heat
Olive oil
Pulse all ingredients in food process EXCEPT the olive oil. Once you have reached desired sizing for onions etc. Slowly add Olive oil while food processer is running. We used about ¼ cup you might need less or more.
