Print

Carne Asada with Chimichurri Sauce

Carne Asada with Chimichurri Sauce - featured image
Print Recipe

This easy grilled Carne Asada recipe features juicy, marinated steak cooked to perfection and topped with a vibrant homemade chimichurri sauce. It’s a crowd-pleasing dish bursting with citrus, herbs, and smoky flavor—perfect for summer BBQs or weeknight dinners.

Ingredients

Scale
  • 2 pounds flank steak or skirt steak
  • 1/4 cup olive oil
  • 1/4 cup fresh orange juice (about 1 large orange)
  • 1/4 cup fresh lime juice (about 2–3 limes)
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons white vinegar
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt (plus more to taste)
  • For the Chimichurri Sauce:
  • 1 cup fresh parsley, tightly packed
  • 1/2 cup fresh cilantro, tightly packed
  • 3 cloves garlic
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 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

Instructions

  1. In a large zip-top bag or shallow dish, combine olive oil, orange juice, lime juice, soy sauce, vinegar, minced garlic, chopped jalapeño, chopped cilantro, cumin, smoked paprika, black pepper, and kosher salt. Mix well.
  2. Add the steak, turning to coat all sides. Seal or cover and marinate in the fridge for at least 30 minutes (up to 2 hours for best flavor).
  3. While the steak marinates, prepare the chimichurri sauce: Add parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, kosher salt, and black pepper to a food processor. Pulse until finely chopped but still textured. Taste and adjust seasoning.
  4. Preheat your grill to high heat (about 450°F). Clean and oil the grates.
  5. Remove steak from marinade, letting excess drip off. Grill for 3-4 minutes per side for medium-rare (internal temp 130-135°F). Grill longer for medium.
  6. Transfer steak to a cutting board and let it rest, tented with foil, for at least 5 minutes.
  7. Slice steak thinly against the grain at a slight angle. Arrange on a platter.
  8. Spoon chimichurri sauce generously over the steak and serve the rest on the side.
  9. Serve with tortillas, grilled veggies, lime wedges, and cheese if desired.

Notes

Let steak sit at room temperature for 15-20 minutes before grilling for even cooking. Don’t marinate overnight; citrus can break down the meat. Slice steak thinly against the grain for tenderness. Chimichurri is best chunky, not pureed. Double the chimichurri for leftovers. For gluten-free, use tamari or coconut aminos. For extra spice, leave jalapeño seeds in or add more red pepper flakes.

Nutrition

Keywords: carne asada, chimichurri, grilled steak, Mexican steak, summer BBQ, gluten-free, easy dinner, flank steak, skirt steak, marinade, fresh herbs

Find it online: https://prismtaste.com/carne-asada-with-chimichurri-sauce-easy-grilled-recipe-for-flavorful-steak/