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Carne Asada with Chimichurri

What makes carne asada so flavorful is the marinade. I usually make a simple marinade with lime juice, garlic, cilantro and spices but as I also had parsley and mint, I decided to make a chimichurri sauce.

Chimichurri is an awesome oil based condiment for grilled meats. Traditional chimichurri has parsley, garlic, red pepper flakes, red wine vinegar, oregano and oil but there are many variations to this recipe. Since I was making carne asada, I also added cilantro, mint and lime juice.

I used the sauce both as a marinade and condiment for my carne asada. Another option would be to use it for basting instead of a marinade if you have a favorite marinade recipe.

You can also use a food processor to make the chimichurri but I prefer to chop with a knife.

Serve carne asada as the main dish, tacos, burritos or salad.

Carne Asada with Chimichurri


1 cup parsley, finely chopped

1 cup cilantro, finely chopped

1/4 cup mint (optional) finely chopped

3-4 garlic cloves, minced

2 Tablespoons red wine vinegar (can use lemon juice for substitution)

2 Tablespoons lime juice

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes ( or red chili or jalapeño, finely chopped)

1/2 cup olive oil

1-2 lbs skirt or flank steak

Optional: Tortillas and other toppings for tacos

Directions Chimichurri: In a bowl, mix all ingredients together except the steak.

Add steak to a ziplock bag or baking dish. Pour HALF the chimichurri sauce and coat evenly. Marinate for 1-4 hours in the fridge. Set aside remaining half in the fridge until ready to serve.

Heat outdoor / indoor grill. Shake off marinade from the steak or blot with a paper towel to remove moisture. Sprinkle salt and pepper on both sides and cook for about 5-7 minutes on each side or until desired doneness. Place meat on a cutting board and let rest for about 5 minutes. Slice steak against the grain and serve with remaining chimichurri sauce.


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