I marinate mine in this:
Cook on high heat for 20-25 minutes. It takes a little bit to char from the marinade. Once it starts to char, add a little coating of Chimichurri. Then char again. This time it will char faster due to the olive oil in the Chimichurri. Glaze a little more and let rest for at least 5 minutes. Like others mentioned, SLICE IT VERY THIN.
I usually serve mine with Goya rice and seasoned black beans. Mmmmmmmmm🤗🤗
This last one was thicker than the ones I usually cook so it was a tad bit underdone. BUT about 30 seconds on each side in a skillet for leftovers keeps it from getting tough.
Cook on high heat for 20-25 minutes. It takes a little bit to char from the marinade. Once it starts to char, add a little coating of Chimichurri. Then char again. This time it will char faster due to the olive oil in the Chimichurri. Glaze a little more and let rest for at least 5 minutes. Like others mentioned, SLICE IT VERY THIN.
I usually serve mine with Goya rice and seasoned black beans. Mmmmmmmmm🤗🤗
This last one was thicker than the ones I usually cook so it was a tad bit underdone. BUT about 30 seconds on each side in a skillet for leftovers keeps it from getting tough.
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