Ingredients
- 1 ½ pounds skirt steak (for tacos or quesadillas) or tenderloin / filet mignon (for serving as a whole steak)
- 1 bunch curly parsley stems removed
- 2 cloves garlic minced
- 1 cup olive oil
- ½ cup white onions sliced
- 1 jalapeño (optional) seeded and sliced
- ¼ cup red wine vinegar
- juice from one lime
- 1 tbsp liquid smoke
- 1½ tsp salt
- 1 tsp pepper
Instructions
- Place parsley, garlic, olive oil, onion, jalapeño, vinegar, lime juice, liquid smoke, salt, and pepper in a food processor and blend until smooth
- Season steak with salt a pepper, place in a freezer bag, and pour the marinade into the bag
- Remove as much air as possible and seal the bag
- Marinate for at least 24 hours and up to 48 hours
- Heat the grill on high heat
- Cook the steak on the grill until desired temperature
- Serve as a steak main dish or cut and serve as a taco or quesadilla
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