Modelo and Citrus Marinated Steak with Chimichurri is bursting with bold, fresh Argentinian flavors. The steaks are juicy and carry hints of citrus and Modelo while the chimichurri adds a bright pop of color and fresh flavor. Fire up the grill for this summertime favorite!
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Summer is ALMOST here and I can hardly wait! The sun is making an appearance on a regular basis in Cleveland and that can only mean one thing - it's grilling season! This recipe is a great option to feed a crowd during summer holidays. For instance, Mother's day, Father's Day, Memorial Day, Labor Day and Fourth of July would be a great excuse to grill up these delicious steaks. This recipe for Modelo and Citrus Marinated Steak with Chimichurri will literally blow your socks off. I'm also slightly obsessed with the amazing, bright green color of the chimichurri. I recommend making the marinade the night before because it will make dinner the next night a breeze. Most importantly, I hope you enjoy this Argentinian inspired dish as much as I do!
Ingredients for Modelo and Citrus Marinated Steak with Chimichurri
This recipe is so fresh and vibrant and takes just minutes to prepare. I typically make the marinade the night before and let the steak marinate overnight. When it comes time to make dinner, I make the chimichurri while my fiancé grills the steaks. I recommend a simple potato side dish with this recipe.
Steak Marinade
- loin strip steak or top sirloin - I highly recommend using a loin strip steak or top sirloin for this recipe, however, the marinade will work great with any cut of steak.
- salt and pepper
- orange
- limes
- white onion
- garlic cloves
- jalapeno
- fresh cilantro
- extra virgin olive oil
- Worcestershire sauce
- Mexican lager - I've chosen to use Modelo Especial because I love the flavor of this beer. Pacifico, Corona Extra and Dos Equis, for example, are other great options.
Chimichurri
- fresh cilantro
- fresh parsley
- white onion
- garlic cloves
- limes
- red wine vinegar
- dried oregano
- fine sea salt
- pepper
- olive oil
Here's what else you'll need:
- 9-inch by 13-inch baking dish to marinade steak
- cutting board and knife
- tongs
- food processor
- measuring cups and spoons
- grill - if you don't have an outdoor grill or the weather is not great for grilling, try this cast-iron grill pan that you can place over your stovetop for indoor grilling!
How to Make Modelo and Citrus Marinated Steak with Chimichurri
One of my favorite parts about making this recipe is the beautiful, vibrant colors and textures of the steak marinade. There is so much color from the citrus, cilantro and jalapeno. The Modelo beer helps to tenderize the meat and enhances the overall flavor. Just make sure not to leave the steaks in the marinade for too long or they will start to turn gray. 24 hours is the maximum amount of time you want your steaks to marinade.
Steak Marinade
- Season the steaks generously with salt and pepper. Place the steaks in a large baking dish and add remaining marinade ingredients. Cover and refrigerate overnight.
- Once the steaks are done marinating, remove from the marinade and bring to room temperature. Finally, grill the steaks to your liking.
Chimichurri
- Add all of the chimichurri ingredients to a food processor and blend until smooth and creamy. Serve the steaks sliced with a dollop of chimichurri.
More Summer Grilling Recipes
View all summer grilling recipes here
Please let me know how your Modelo and Citrus Marinated Steak with Chimichurri turns out in the comments below. I can’t wait to hear from you!
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Modelo and Citrus Marinated Steak with Chimichurri
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
Description
Modelo and Citrus Marinated Steak with Chimichurri is bursting with bold, fresh Argentinian flavors. The steaks are juicy and carry hints of citrus and Modelo while the chimichurri adds a bright pop of color and fresh flavor. Fire up the grill for this summertime favorite!
Ingredients
Steak Marinade
- 3 lbs (4 steaks) loin strip steak or top sirloin
- salt and pepper to taste
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- ⅓ cup extra virgin olive oil
- ¼ cup orange juice
- 1 tablespoon lime juice
- ½ white onion, sliced
- 4 garlic cloves, minced
- 1 jalapeno, sliced (optional)
- ½ cup fresh cilantro, roughly chopped
- 12 oz Mexican lager like Modelo or Corona
- 2 tablespoon Worcestershire sauce
- slices of ½ orange and 1 lime
Chimichurri
- 1 cup fresh cilantro
- 1 cup fresh parsley
- ½ white onion, cut into large chunks
- 4 garlic cloves
- 2 tablespoon lime juice
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- ½ teaspoon fine sea salt
- ½ teaspoon pepper
- ⅓ cup olive oil
Instructions
Steak Marinade
- In a 9-inch by 13-inch baking dish, add steaks and season both sides generously with salt and pepper. Sprinkle orange and lime zest evenly over all steaks then add the remaining marinade ingredients. Cover with a lid or plastic wrap and refrigerate overnight or at least 6 hours.
- When the steaks are done marinating, remove from the refrigerator. Using tongs, remove the steaks from the baking dish and set aside on a separate dish. Allow the steaks to come to room temperature before grilling to your liking.
Chimichurri
- Add all of the chimichurri ingredients to a food processor and blend until smooth and creamy. Serve the steaks sliced with a dollop of chimichurri. Enjoy!
Notes
The Modelo beer helps to tenderize the meat and enhances the overall flavor. Just make sure not to leave the steaks in the marinade for too long or they will start to turn gray. 24 hours is the maximum amount of time you want your steaks to marinade.
- Prep Time: 6 hours
- Cook Time: 15 minutes
- Category: Mains
- Method: Grill
Nutrition
- Calories: 678
- Sugar: 5g
- Sodium: 842mg
- Fat: 55g
- Saturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 71mg
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