Quick Chimichurri Carne Asada

Marcie and Julie at Platein28
by Marcie and Julie at Platein28
5 servings
28 min

Our Chimichurri Carne Asada dish is sure to liven up your dinner table! Enjoy tender marinated steak with a creamy Chimichurri sauce that is bursting with flavor. Even better, this dish comes together in a quick 28 minutes!

white plate with Carne Asada with Corn Salad and Chimichurri Sauce

This Chimichurri Carne Asada makes for the ultimate summer dish that is full of authentic Mexican flavors! If you love Mexican food, we be sure to also check our delicious Chicken Fajita Tacos and Red Chicken Enchiladas. Or consider serving this Chimichurri Carne Asada with a side of chips and our Tasty Guacamole.


👍 Why We Love this Dish

Resturant-quality- This dish tastes authentic but can be made at home with minimal effort!

Quick! Like all our recipes, this Chimichurri Carne Asada comes together in a quick 28 minutes!

Flavor-packed! The marinated steak is juicy one the inside with an awesome char-grilled flavor on the outside.


To find more more tips and tricks for making this Chimichurri Carne Asada, visit Platein28!

Ingredients for this dish.


Quick Chimichurri Carne Asada
Recipe details
  • 5  servings
  • Prep time: 20 Minutes Cook time: 8 Minutes Total time: 28 min
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Ingredients
  • ▢ 2 Tablespoon lemon juice
  • ▢ 2 Tablespoon clementine/orange juice
  • ▢ 1 Tablespoon olive oil
  • ▢ 2 cloves garlic, minced (1 clove for marinade & 1 clove for sauce)
  • ▢ 9 Tablespoon chopped, fresh cilantro (1 T for marinade & 1/2 cup for sauce)
  • ▢ 4.5 Teaspoon salt (3 t for marinade, 1 1/2 t for sauce)
  • ▢ 1/2 Teaspoon tajin
  • ▢ 1 - 1 1/2 Pound skirt steak
  • ▢ 1 cup mayonaise
  • ▢ 8 Tablespoon lime juice
  • ▢ 1 Tablespoon sherry vinegar
  • ▢ 1/2 cup chopped, fresh parsley
  • ▢ cooking spray
  • ▢ 1-2 tablespoon crumbled cotija cheese as desired
Instructions
MARINADE! While the water's heating, in a medium bowl mix together the marinade ingredients: lemon juice, clementine juice, olive oil, 1 of the minced garlic cloves, 1 T of the chopped cilantro, 3 t of the salt, and the tajin. Add meat and immerse in marinade. Let sit for 10 minutes.
CHIMICHURRI SAUCE! In a small bowl, combine: mayo, lime juice, sherry vinegar, chopped parsley, the remaining ½ cup of the chopped cilantro, the remaining minced garlic clove, and 1 ½ t of the salt. Whisk briefly with a fork until well combined. Set aside.
MEAT! Heat a grill pan on med-high. Spray with cooking spray and use basting brush to spread the oil around, into the nooks. Cook skirt steak for 6 mins (or more), flipping frequently. Cut meat into strips, against the bias (cross-grain).
SERVE: Slice meat, drizzle with Chimichurri sauce and sprinkle crumbled cotija over plated meal.
Tips
  • To cut down on time, buy pre-chopped herbs, and bottled citrus juices (lemon, lime and orange). While we think fresh ingredients are always best, we know that sometimes it's not an option. Gourmet Garden makes both dry-chopped and tubed paste for a few different herbs, including cilantro and parsley.
  • Rinse herbs properly (I sandwich them in between two paper towels or a towel afterwards to extract excess water). Then use snippers or a chef's knife to remove the stems, and chop those leaves!
  • Marinate your steak for longer if you have time. We suggested a minimum of ten minutes for this quick recipe, but steak can be marinated for up to 2 hours, covered, in the refrigerator.
  • Allow meat to rest before cutting it into thin slices and against the grain to maximize tenderness.
  • Taste-test the Chimichurri sauce. Stir in vinegar and salt in small increments and taste as you go, until it's just right.
  • For a creamier finish, blend chimichurri sauce ingredients together in the blender or Vitamix until smooth.
Marcie and Julie at Platein28
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