Carne Asada with Chimichurri Verde
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In other words, steak with a green sauce. Carne Asada is grilled steak with an Argentinian flair. These can be served as steak entrees, or they can be sliced or chopped to use in tortillas or other recipes. The chimichurri verde is a bright, tangy sauce that compliments the flavor of beef.
Carne Asada with Chimichurri Verde
Category
South of the Border
Persons
4
Prep Time
1 hour
Cook Time
15 minutes
Total Time
1 hour, 15 minutes
Ingredients
- 2 pounds of steak (flank, skirt, flat iron, sirloin, ribeye, etc)
- Steak Marinade
- ½ cup olive oil
- 2 limes, juiced (¼ cup)
- 2 oranges juiced (½ cup)
- ¼ cup soy sauce
- 2 tablespoons vinegar
- 4 cloves garlic, crushed
- 1 jalapeno, minced
- ½ cup fresh cilantro
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp crushed oregano
- Chimichurri
- 2 cups packed fresh Italian parsley leaves
- 4 garlic cloves, smashed
- 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
- 1/4 cup red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 1 cup extra-virgin olive oil
Instructions
- Combine the marinade ingredients and place with the steak in a ziplock bag or glass bowl. Be sure to get marinade onto all of the steak surfaces.
- Marinade for at least 2 hours, overnight if you can.
- Combine the chimichurri ingredients in a food processor.
- Process everything but the olive oil, and then add the oil in a steady stream to combine.
- Taste and adjust for salt and pepper, and then refrigerate overnight.
- Heat your grill to ~500 degrees F.
- Remove the steak from the marinade and grill the steak for 7 minutes on each side.
- When done, serve the whole steaks dressed with the chimichurri.
- Or, slice the meat thinly against the grain and serve the steak with the chimichurri on tortillas.