Recipe By: Chef Christopher Hall
Ingredients:
- 3/4 cup of fresh orange juice
- 1/2 cup of fresh lemon juice
- 1/3 cup of fresh lime juice
- 1 bunch of cilantro, washed
- 1/2 cup of low-sodium soy
- 4 cloves of garlic, peeled and thinly sliced
- 1 tbsp ancho chile powder
- 1 tbsp ground cumin, toasted
- 1 tbsp paprika
- 1 tbsp ground black pepper
- 1 tsp canned chipotle
- 1 tsp dried oregano
- 1/2 cup of extra virgin olive oil
- 3 lbs. of My Green Earth™ Beef Bavette Steak, trimmed of
excess fat and silverskin
Directions:
- Combine the first 13 ingredients in a blender and process until smooth. Strain this mixture into a quart container.
- Set aside 1 cup of marinade for basting the steak.
- Place the steak and 1 cup of sauce in a gallon zip lock bag. Marinate for at least 8 hours.
- Cook the steak over a wood or gas grill on high, direct heat. 5 minutes per side for medium.
- Let the meat rest for 10 minutes then slice thinly against the grain.
- Serve with rice, beans, salsa, and guacamole.