Carne Asada with Chimichurri

Name: Carne Asada with Chimichurri Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3/4 cup cilantro; 1/2 cup flat leaf parsley; 4 poblano chiles; 4 Anaheim chiles; 1/4 sweet onion; 6 cloves garlic; 2 tbsp capers; 3 tbsp red wine vinegar; 2/3 cup extra virgin olive oil; salt and black pepper, to taste; 1 skirt or flank steak; Sweetwater Spice Tres Chiles Bath; Cattleman’s Grill 8 Second Ride Carne Asada

By Tom Jackson
Feb 13, 2015

Recipe Items

Carne Asada is a classic dish that cooks quickly. Serve with a scratch made Chimichurri sauce that gives you a great rich flavor.

Carne Asada with Chimichurri Recipe

Ingredients

Chimichurri Sauce

3/4 cup cilantro
1/2 cup flat leaf parsley
4 poblano chiles, roasted, peeled & stems removed (use when Hatch chiles are not in season)
4 Anaheim chiles, roasted, peeled & stems removed (use when Hatch chiles are not in season)
1/4 sweet onion
6 cloves garlic
2 tbsp capers
3 tbsp red wine vinegar
2/3 cup high quality EVOO
salt and black pepper, to taste

Carne Asada

1 skirt or flank steak
Sweetwater Spice Tres Chiles Bath
Cattleman’s Grill 8 Second Ride Carne Asada

Instructions

Place all the Chimichurri sauce ingredients into the food processor. Pulse until all ingredients are chopped and well combined. Adjust consistency with more olive oil for a looser sauce. Cover and refrigerate until ready to use.

Submerge steak in Sweetwater Spice Tres Chiles bath. Let sit one hour for every pound of meat. Preheat cooker to 475°F. Grill about 2 to 3 minutes each side, until internal temperature reaches 125°F. Let rest ten minutes. Slice thin. Serve with hatch chimichurri sauce on the side.