Fire up the grill and get ready for something bold — “Carne Asada with Chimichurri” brings together the smoky, charred richness of grilled steak with the fresh, herb-forward brightness of chimichurri sauce. This isn’t your average steak dinner; it’s a flavor-packed celebration of contrast: heat and cool, smoke and herb, simple and sublime.
Carne Asada Flank Steak with Chimichurri
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Latin
Servings
2
Prep Time
30 minutes
Cook Time
20 minutes
Calories
744
Whether you’re slicing it up for tacos, tacos bowls, or plating it as a centerpiece, this dish transforms an everyday cut of beef into a vibrant, show-stopping meal — perfect for a backyard cook-out, taco night, or casual dinner that feels special.
Ingredients
- 1 flank steak
-
Sweetwater Spice Lime Jalapeño Fajita Bath Brine
-
Cattleman’s Grill 8 Second Ride Carne Asada
- 1 cup cilantro, chopped
- 1/2 cup flat leaf parsley, chopped
- 4 Poblano chiles
- 4 Anaheim chiles
- 1/4 sweet onion, roughly chopped
- 6 cloves garlic, roughly chopped
- 1/4 cup fresh squeezed lime juice
- 2 tbsp capers
- 2/3 cup extra virgin olive oil
- salt, to taste
-
1 head cauliflower
- pinch cumin
- kosher salt, to taste
- 1-2 tbsp fresh cilantro, minced
- lime juice, to taste
For the Fire Roasted Chimichurri:
For the cauliflower rice:
Directions
Prep the Chimichurri
Roast the poblano and Anaheim chiles (or Hatch, if in season) directly over heat until charred on all sides. Remove, place in a covered container or Zip-lock bag to steam for 10–15 minutes, then peel, destem, and seed.
In a food processor (or blender), combine lime juice, cilantro, parsley, peeled chiles, onion, garlic, capers, red wine vinegar, olive oil, salt, and pepper. Pulse until finely chopped and blended. Adjust consistency with extra olive oil if needed. Chill until ready to use.
Prep & Marinate the Steak
Trim any silver skin from the surface of the flank steak. Submerge the steak in Sweetwater Spice Lime Jalapeño Fajita Bath Brine (and equal parts water). Let sit one hour for every pound of meat.
Preheat Grill for High Heat
Preheat your Yoder Smokers YS640 pellet grill to 500°F, set up for direct grill with GrillGrates over the firebox.
Season & Grill the Steak
Remove the steak from the marinade. Remove excess liquid from the surface with a paper towel.
Generously season the steak with 8-Second Ride Carne Asada Seasoning. Place directly on hot grill grates and sear ~2–3 minutes per side (depending on thickness and desired doneness). Aim for medium-rare to medium for maximal tenderness.
Once seared, remove from grill and rest 10 minutes under tented foil before slicing thin against the grain.
Make the cauliflower rice
Cut the cauliflower florets away from the stem. Roughly chop the florets.
Place in a food processor. Process until broken down into rice sized granules.
Preheat a Lodge Logic 12” cast iron skillet over medium heat. Add a little olive oil. When the oil is hot add the cauliflower, cumin and a pinch of salt.
Cook until softened, about 10 minutes. Taste and adjust salt, as necessary. Add the cilantro and a squeeze of lime juice.
Serve
Arrange sliced steak on a platter or in tortillas. Spoon generous amounts of chimichurri over top (or serve on the side). Serve with cauliflower rice. Add lime wedges, grilled veggies, corn, or your favorite sides — even simple beans or fresh salad works beautifully.
Recipe Note
What You’ll Love
Bold steak flavor – The marinade and high-heat sear bring deep grilled complexity to skirt or flank steak.
Fresh, zesty chimichurri – A bright, garlicky, herb-packed sauce drenches the steak, lifting the richness with vivid flavor.
Quick & versatile – From prep to plate in under an hour; great as tacos, platter, or steak-and-veg meal.
Crowd-pleaser flexibility – Serve with tortillas, rice, beans, or salad — equally at home in casual or festive settings.
Frequently Asked Questions
Can I use a different cut of beef?
Yes — skirt, flank, or other thin steaks all work. Just adjust cooking time so you don’t overcook.
What if Hatch chiles aren’t in season?
The recipe uses roasted poblano and Anaheim (or jalapeño) chiles — these are great substitutes year-round.
Can I skip the marinade/brine bath?
You can — steak will still taste great grilled and topped with fresh chimichurri. Brining adds extra flavor and moisture.
How do I store leftover chimichurri?
Store in a sealed jar in the fridge. Stir before using; sauce generally keeps well for several days.
Best way to reheat leftover steak?
Gently warm slices in a hot skillet just until warmed through. Overheating will dry out the steak.
Nutrition
Nutrition
- Serving Size
- 6.73 oz
- per serving
- Calories
- 744
- Carbs
- 26 grams
- Protein
- 77 grams
- Fat
- 37 grams
- Sodium
- 1139 milligrams
