Carne Asada with Chimichurri Sauce Easy Grilled Recipe for Flavorful Steak

Picture this: the sizzle of juicy steak meeting a hot grill, the air thick with the smoky aroma of marinated beef and fresh herbs. The first time I made this Carne Asada with Chimichurri Sauce, I was in my backyard, the sun dipping low, and honestly, all my senses went on high alert. There’s something wildly satisfying about the way the citrusy marinade seeps into the beef, promising big, bold flavor in every bite. My neighbor—who just happened to catch a whiff over the fence—invited herself over “just to say hi” but really, she wanted a taste. Who could blame her?

I stumbled across this recipe during one of those late-night food TV binges, but it wasn’t until a rainy weekend years ago that I actually tried it. My grandpa used to make steak on his old charcoal grill, and this Carne Asada instantly transported me back to those family cookouts when I was knee-high to a grasshopper. It’s the kind of recipe where you pause between bites, grin, and think, “Why didn’t I start making this sooner?”

My family can’t resist sneaking pieces right off the cutting board—my kids eat it straight up, my partner piles it on tortillas, and even my picky aunt (who claims she’s not a “red meat person”) went back for seconds. It’s pure, nostalgic comfort with a zippy twist from the homemade chimichurri. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and it’s become a staple for summer BBQs, weeknight dinners, and even meal prep. Whether you’re looking to wow guests at your next backyard bash or just want a steak that feels like a warm hug, you’re going to want to bookmark this one. Carne Asada with Chimichurri Sauce truly checks every box for me.

Why You’ll Love This Carne Asada with Chimichurri Sauce

There’s a reason this recipe has earned a permanent spot in my rotation (and not just because my family demands it on repeat). After grilling more steaks than I can count—and tinkering with a dozen marinades—this Carne Asada with Chimichurri Sauce stands out for all the right reasons. Here’s why you’ll find yourself making it again and again:

• Quick & Easy: You can pull this together in under an hour (including marinating time if you’re in a pinch). It’s perfect for those “I want something fantastic but don’t want to spend all night in the kitchen” moments.
• Simple Ingredients: Nothing fancy here—just everyday pantry staples, a handful of fresh herbs, and your favorite cut of steak. I bet you have most of this in your fridge right now.
• Perfect for Gatherings: This steak is made for sharing. It’s the star of any cookout, taco night, or laid-back dinner party. Slice it thin, pile it on a platter, and watch it disappear.
• Crowd-Pleaser: Kids, adults, steak aficionados, and “I’ll just have a salad” folks all agree—this Carne Asada with Chimichurri Sauce is next-level good.
• Unbelievably Delicious: The marinade packs the steak with citrusy, garlicky, smoky flavor, and the chimichurri is so bright and herby you’ll want to drizzle it on everything.

What sets this version apart? For starters, I use fresh orange and lime juice for a marinade that’s punchy but not overwhelming. The steak gets just the right amount of char, and the homemade chimichurri—made with loads of fresh parsley, cilantro, and a hint of red pepper flakes—brings the whole thing together. You don’t need any special grilling skills (honestly, I’ve made this on a stovetop grill pan in January and it was still amazing). This is Carne Asada reimagined for busy home cooks: faster, fresher, and bursting with flavor, but still packed with that nostalgic steakhouse satisfaction.

This recipe isn’t just another grilled steak. It’s the one you’ll crave on Friday nights, the one your friends text you about, the one that makes you close your eyes and smile after the first bite. It’s a little bit of summer, a little bit of family tradition, and a whole lot of “can I get the recipe?” moments. If you want comfort food that’s anything but boring—and steak that’s never dry or bland—give this Carne Asada with Chimichurri Sauce a try. I promise, you’ll taste the love in every bite.

What Ingredients You Will Need

This Carne Asada with Chimichurri Sauce recipe is all about building bold flavor from simple, fresh ingredients. Here’s what you’ll need to make the magic happen (with a few tips I’ve learned along the way):

• For the Carne Asada Marinade:
  • 2 pounds (900g) flank steak or skirt steak (flank is tender and soaks up the marinade beautifully)
  • 1/4 cup (60ml) olive oil (I love California Olive Ranch for its subtle fruitiness)
  • 1/4 cup (60ml) fresh orange juice (about 1 large orange)
  • 1/4 cup (60ml) fresh lime juice (about 2-3 limes)
  • 1/4 cup (60ml) soy sauce (use tamari for gluten-free)
  • 2 tablespoons (30ml) white vinegar
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and finely chopped (leave seeds for extra heat)
  • 1/2 cup (10g) fresh cilantro, chopped (stems and leaves!)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (adds that irresistible smokiness)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt (plus more to taste)
• For the Chimichurri Sauce:
  • 1 cup (25g) fresh parsley, tightly packed
  • 1/2 cup (10g) fresh cilantro, tightly packed
  • 3 cloves garlic
  • 1/2 cup (120ml) olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • 1 tablespoon (7g) dried oregano
  • 1/2 teaspoon red pepper flakes (add more if you like it spicy)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
• Optional for Serving:
  • Warm corn or flour tortillas
  • Grilled onions and peppers
  • Lime wedges
  • Crumbled queso fresco or cotija cheese

Ingredient Tips: If you can’t find flank or skirt steak, flap meat or even flat iron steak works well. For the chimichurri, use fresh herbs—dried just won’t cut it here. If you need a dairy-free or gluten-free version, just swap out the soy sauce and skip any cheese toppings. I always check my local Latin market for the best deals on fresh cilantro and limes (they have the best prices, trust me).

If you’re cooking in winter, you can use bottled juices in a pinch, but fresh is best for big flavor. No jalapeño? A little pinch of cayenne will do. The recipe is forgiving—so don’t sweat the small stuff.

Equipment Needed

One of the best things about this Carne Asada with Chimichurri Sauce is how little fancy equipment you need. Here’s what I pull out every time:

• Grill: Gas or charcoal both work great. I’ve even used a stovetop grill pan when the weather wasn’t cooperating.
• Zip-top Bag or Shallow Baking Dish: For marinating the steak—keeps cleanup easy.
• Food Processor or Blender: To whip up the chimichurri in seconds. No processor? Chop everything super-fine by hand and stir together.
• Sharp Knife: For slicing the steak thin against the grain (makes a world of difference in tenderness).
• Cutting Board: Preferably one with a groove to catch juices (learned the hard way after a few steak juice floods—oops).
• Tongs: For flipping the steak without piercing and losing all those lovely juices.
• Meat Thermometer: Optional but helpful for nailing your preferred doneness (I use a cheap digital one from the grocery store, and it’s saved me from overcooked disasters more than once).

If you want those classic grill marks, a cast-iron grill pan is your best friend. For outdoor grilling, don’t forget to clean your grates and oil them lightly before cooking (a little nonstick spray does wonders). And if you’re on a budget, seriously, don’t stress—any basic grill and a sharp knife will do the trick. The magic is in the marinade and the love you put into it.

How to Make Carne Asada with Chimichurri Sauce

1. Marinate the Steak (10 minutes active, 30-120 minutes marinating):
   In a large zip-top bag or shallow dish, combine 1/4 cup olive oil, 1/4 cup orange juice, 1/4 cup lime juice, 1/4 cup soy sauce, 2 tablespoons vinegar, 4 minced garlic cloves, 1 chopped jalapeño, 1/2 cup chopped cilantro, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon pepper, and 1/2 teaspoon salt. Mix well. Add your 2 pounds (900g) flank steak, turning to coat all sides. Seal or cover and marinate in the fridge for at least 30 minutes (up to 2 hours is even better).
   Tip: If you’re short on time, even a quick 20-minute soak adds great flavor. Don’t marinate overnight—the citrus can break down the meat too much.
2. Prepare the Chimichurri Sauce (5 minutes):
   While the steak marinates, add 1 cup parsley, 1/2 cup cilantro, 3 garlic cloves, 1/2 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon oregano, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a food processor. Pulse until everything’s finely chopped but not pureed—you want a little texture. Taste and adjust seasoning.
   Warning: Too much blending can make it bitter. Go slow and scrape down the sides as needed.
3. Preheat Your Grill (10 minutes):
   Fire up your gas or charcoal grill to high heat (about 450°F/230°C). Clean and oil the grates.
   Sensory cue: When you hold your hand 5 inches over the grill and can only keep it there for 2 seconds, you’re ready to cook.
4. Grill the Steak (6-8 minutes):
   Remove steak from marinade, letting excess drip off. Grill for 3-4 minutes per side for medium-rare (internal temp 130-135°F/55-57°C). Go longer for medium, but don’t overcook—flank and skirt steak can get tough.
   Tip: If flare-ups happen, move the steak to a cooler spot and close the lid for a minute.
5. Rest and Slice (5-10 minutes):
   Transfer steak to a cutting board and let it rest, tented with foil, for at least 5 minutes.
   Don’t skip this! Resting keeps those juices where you want them—in the meat, not all over your board.
6. Slice and Serve:
   Slice the steak thinly against the grain at a slight angle (makes it extra tender). Pile onto a platter. Spoon chimichurri sauce generously over the top, and serve the rest on the side.
   Enjoy with tortillas, grilled veggies, or however you love your steak!

Troubleshooting: If your steak looks dry, it might be overcooked—next time, pull it off a little sooner. If it’s tough, double-check you’re slicing against the grain. And if the chimichurri tastes too sharp, add a splash more olive oil or a pinch of sugar to mellow it out.

Cooking Tips & Techniques

• Room Temperature Steak: Let your steak sit out for 15-20 minutes before grilling. Cold meat cooks unevenly (trust me, I’ve rushed it and ended up with a charred outside and raw inside).
• Marinating Magic: Don’t go past 2 hours with citrus-based marinades. Once, I left mine overnight and the steak turned mushy—lesson learned. If you need to prep ahead, marinate with everything except the citrus, then add juices an hour before grilling.
• Grill Marks: For perfect crosshatch marks, place steak at a 45-degree angle to the grates, then rotate halfway through each side’s cooking time. Not necessary, but it looks amazing for those Pinterest shots.
• Doneness: Use a meat thermometer if you can. Guessing works, but nothing beats knowing for sure.
• Resting Time: Don’t skip it! Juices redistribute and the steak stays juicy.
• Chimichurri Texture: A chunky sauce is tastier and prettier—over-processing can make it pasty.
• Batch Prep: Double the chimichurri and save it for drizzling on veggies, fish, or sandwiches later in the week.

Common Mistakes: Not drying the steak before grilling (pat it with paper towels first or you’ll get steam instead of sear). Overcrowding the grill—give your steak some breathing room so it chars, not steams. Forgetting to taste your chimichurri before serving (everyone’s vinegar tolerance is different, so adjust as needed).

Honestly, the more you make this, the more you’ll find little tweaks that work for you. My best advice: trust your senses—if it smells and looks awesome, you’re probably right on track.

Variations & Adaptations

One of the best things about Carne Asada with Chimichurri Sauce is how easy it is to play around with flavors and adapt it for different diets. Here are my favorite tweaks:

• Low-Carb/Keto: Use coconut aminos instead of soy sauce in the marinade. Skip tortillas or use low-carb wraps. The steak and chimichurri are naturally low in carbs!
• Herb Swap: If you’re not a cilantro fan, just use all parsley in the chimichurri. Or add fresh basil or mint for a fun twist (I did this once when my garden exploded with mint—surprisingly delicious!).
• Spicy Kick: Add a serrano pepper to the chimichurri or leave jalapeño seeds in the marinade if you like things fiery.
• Alternative Proteins: Try the marinade on chicken thighs, portobello mushrooms, or even tofu for a plant-based spin.
• Grill Methods: If you don’t have a grill, use a cast-iron skillet or broil in the oven—just watch closely to avoid burning.
• Allergen-Friendly: For a soy-free version, use coconut aminos. For gluten-free, double-check all labels and swap as needed.

Personally, I love adding a handful of fresh mint to the chimichurri when I’m serving the steak with grilled lamb or chicken. The flavors pop in a different way, and it’s always a hit. Don’t be afraid to experiment—this recipe is all about flexing to your tastes and pantry.

Serving & Storage Suggestions

Carne Asada with Chimichurri Sauce is at its absolute best fresh off the grill, sliced and served family-style. I love to arrange thin slices on a big wooden board, douse them with chimichurri, and surround with warm tortillas, grilled veggies, and lime wedges.

• Serving Temperature: Serve hot or at room temperature. Perfect for casual gatherings—no need to stress if it cools off a bit.
• Pairings: Try with black beans, Mexican rice, corn salad, or a crisp green salad. I like a cold, citrusy beer or a tart margarita alongside.
• Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. The steak is great for meal prep—toss it on salads, in tacos, or even breakfast omelets.
• Freezing: You can freeze the cooked steak (unsliced) for up to 2 months. Thaw overnight in the fridge, then reheat gently in a skillet or microwave. Chimichurri is best fresh but will last 3-4 days in the fridge.
• Reheating: Warm steak slices gently in a skillet with a splash of broth or oil. Avoid microwaving too long or you’ll lose that juicy texture.
• Flavor Over Time: The flavors deepen and mellow after a day in the fridge—great for make-ahead lunches or dinner bowls.

Honestly, this dish rarely lasts long enough to need storing, but it’s a lifesaver for busy weeks. Just don’t forget the extra chimichurri—everything tastes better with a fresh drizzle!

Nutritional Information & Benefits

Here’s a rough breakdown for a generous serving (about 6 ounces/170g steak plus 2 tablespoons chimichurri): about 380 calories, 27g protein, 28g fat, and 4g carbs (most from the marinade and herbs).

Health Benefits: Flank steak is lean and packs a protein punch. The marinade is loaded with vitamin C from fresh citrus, and the chimichurri brings antioxidants and anti-inflammatory compounds from parsley, cilantro, and olive oil. This recipe is naturally gluten-free (with tamari or coconut aminos) and can be low-carb if you skip tortillas.

Allergens: Contains soy (use coconut aminos for soy-free) and may contain traces of wheat if not using gluten-free soy sauce. Dairy-free and nut-free as written.

Personally, I love that this meal feels indulgent but is packed with fresh, wholesome ingredients. It’s proof that steak night can be both flavorful and nourishing—no heavy cream or processed sauces needed.

Conclusion

So, why is this Carne Asada with Chimichurri Sauce worth making? Because it’s shockingly easy, outrageously flavorful, and works for everything from lazy Sundays to big celebrations. The zesty marinade and fresh herbs transform basic steak into something downright crave-worthy, and the leftovers are a total gift for busy days.

Don’t be afraid to make it your own—switch up the herbs, try a new cut of steak, or play with spice levels. That’s how family favorites are born. Honestly, I make this recipe because it brings everyone to the table, and that’s the best compliment a cook can get.

If you try it, let me know what you think! Drop your questions, tweaks, or “my kids ate it all” stories in the comments below. If you love it, share with your friends or save to Pinterest for your next grilling night. Here’s to flavorful steak, good company, and recipes that just plain work—you’ve got this!

FAQs About Carne Asada with Chimichurri Sauce

Can I make Carne Asada with Chimichurri Sauce ahead of time?

Absolutely! You can marinate the steak for up to 2 hours and prep the chimichurri a day ahead. Just grill and assemble when you’re ready to eat. The flavors get even better after a little rest.

What cut of steak is best for Carne Asada?

Flank steak and skirt steak are most traditional, but flat iron or flap meat work well too. Just aim for a cut that’s thin and takes well to fast grilling.

How spicy is this recipe?

It’s mildly spicy as written. If you like more heat, leave the jalapeño seeds in the marinade or add extra red pepper flakes to the chimichurri. For less spice, skip the jalapeño altogether.

Is this recipe gluten-free?

It can be! Just use tamari or coconut aminos instead of regular soy sauce, and double-check your other ingredients for hidden gluten. The rest of the recipe is naturally gluten-free.

What else can I use chimichurri sauce on?

Pretty much anything! Try it on grilled chicken, roasted veggies, shrimp, or even as a dip for crusty bread. Once you taste it, you’ll be hooked.

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