Recipe for Carne Asada with Chimichurri Sauce

Ingredients:

For the Carne Asada:

2 lbs flank or skirt steak

3 tablespoons olive oil

¼ cup fresh lime juice (about 2 limes)

¼ cup fresh orange juice (about 1 orange)

4 garlic cloves, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon oregano

½ teaspoon salt

½ teaspoon black pepper

For the Chimichurri Sauce:

1 cup fresh parsley, chopped

¼ cup fresh cilantro, chopped (optional)

4 garlic cloves, minced

½ teaspoon red pepper flakes (adjust to taste)

2 tablespoons red wine vinegar

½ teaspoon salt

½ teaspoon black pepper

½ cup olive oil

Instructions:

Marinate the Carne Asada:

In a bowl, whisk together olive oil, lime juice, orange juice, garlic, cumin, paprika, chili powder, oregano, salt, and pepper.

Place the steak in a zip-top bag or shallow dish and pour the marinade over it.

Cover and marinate in the fridge for at least 2 hours (or up to 24 hours for deeper flavor).

Make the Chimichurri Sauce:

In a bowl, mix parsley, cilantro, garlic, red pepper flakes, red wine vinegar, salt, and black pepper.

Slowly whisk in the olive oil until well combined.

Let it sit for at least 15 minutes for the flavors to meld.

Grill the Carne Asada:

Preheat the grill (or cast-iron skillet) over high heat.

Remove steak from the marinade and pat dry with paper towels.

Grill for 3-5 minutes per side (medium-rare) or 5-7 minutes per side (medium-well).

Let the steak rest for 5-10 minutes, then slice against the grain for maximum tenderness.

Serve & Enjoy!

Drizzle with chimichurri sauce and serve with tortillas, rice, or grilled veggies.

Serving Suggestions:

Make tacos – Serve in warm tortillas with grilled onions and avocado.

Pair with rice bowls – Serve over cilantro lime rice with black beans.

Go low-carb – Serve with a fresh salad or roasted veggies.