Go Back

Carne Asada with Chimichurri Verde

Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4

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.