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Carne Asada with Chimichurri Sauce Easy Grilled Dinner Recipe

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This easy Carne Asada with Chimichurri Sauce is a flavorful, crowd-pleasing grilled steak dinner featuring a citrusy marinade and a vibrant, herby sauce. Perfect for backyard parties, weeknight meals, or taco night, it’s juicy, bold, and comes together quickly.

Ingredients

Scale
  • 2 lbs flank steak or skirt steak
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice (about 2–3 limes)
  • 1/4 cup orange juice
  • 4 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1 cup fresh parsley leaves, packed
  • 1/2 cup fresh cilantro leaves, packed (optional)
  • 4 cloves garlic, roughly chopped
  • 2 tbsp red wine vinegar
  • 1/2 cup olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Warm corn or flour tortillas (optional, for serving)
  • Fresh lime wedges (optional, for serving)
  • Pickled red onions or sliced jalapeños (optional)
  • Grilled vegetables (optional, for serving)

Instructions

  1. In a large mixing bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lime juice, 1/4 cup orange juice, 4 minced garlic cloves, 1/4 cup chopped cilantro, 1 tsp cumin, 1 tsp oregano, 1 tsp smoked paprika, 1/2 tsp chili powder, 1 tsp kosher salt, and 1/2 tsp black pepper.
  2. Place the steak in a large zip-top bag or shallow dish. Pour the marinade over, ensuring the steak is well coated. Seal or cover, and refrigerate for at least 2 hours (up to 8 hours). Flip the steak halfway if possible.
  3. In a food processor or blender, pulse 1 cup parsley, 1/2 cup cilantro, 4 garlic cloves, 2 tbsp red wine vinegar, 1/2 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stream in 1/2 cup olive oil until just blended. Alternatively, chop everything by hand for a chunkier sauce. Taste and adjust seasoning.
  4. Preheat your grill or grill pan over high heat for at least 10 minutes. Oil the grates lightly.
  5. Remove the steak from the marinade and let excess drip off. Grill for 4-6 minutes per side for medium-rare, turning once. Use a meat thermometer to check for 130°F (54°C) for medium-rare.
  6. Transfer steak to a cutting board, tent loosely with foil, and let rest for 5-10 minutes.
  7. Slice steak thinly against the grain.
  8. Arrange steak slices on a platter, drizzle with chimichurri sauce, and garnish with extra cilantro or parsley. Serve with warm tortillas, grilled veggies, and lime wedges.

Notes

Don’t over-marinate the steak; 2-8 hours is ideal. Let steak come to room temperature before grilling for best results. Slice against the grain for tenderness. Chimichurri sauce can be made ahead and improves with time in the fridge. For a chunkier sauce, hand-chop the herbs instead of blending.

Nutrition

Keywords: carne asada, chimichurri, grilled steak, Mexican, easy dinner, gluten-free, summer grilling, steak tacos

Find it online: https://hungermind.com/carne-asada-with-chimichurri-sauce-easy-grilled-dinner-recipe/