Toro Toro Recipe

Prepare the Marinade

In a bowl, combine olive oil, lime juice, minced garlic, cumin, paprika, salt, and black pepper. Mix well.

Marinate the Steak

Place the flank steak in a large resealable bag or dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal or cover and refrigerate for at least 2 hours, or overnight for best results.

Grill the Steak

Preheat the grill to medium-high heat. Remove the steak from the marinade and let excess marinade drip off. Grill the steak for about 5-7 minutes on each side for medium-rare, or until desired doneness.

Rest the Steak

Remove the steak from the grill and let it rest for 5-10 minutes before slicing to allow the juices to redistribute.

Combine Ingredients

In a mixing bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix until well combined.

Serve

Allow the chimichurri sauce to sit for at least 15 minutes to let the flavors meld. Serve over sliced grilled steak.

Prepare Corn on the Cob

Boil a large pot of water. Add corn on the cob and cook for about 5-7 minutes until tender. Drain and serve with butter.

Garnish

Top the corn with butter and sprinkle with chopped cilantro. Serve with fresh lime wedges on the side.