Carne Asada with Chimichurri Sauce Easy Recipe for Juicy Steak

Imagine stepping into your kitchen and being greeted by the intoxicating aroma of marinated steak sizzling on a hot grill—smoky, garlicky, with hints of citrus and spice wafting through the air. The first time I made this carne asada with chimichurri sauce, the kitchen smelled so good that even my neighbor poked her head in, just to ask what was cooking. When you slice into that perfectly charred steak and drizzle it with fresh, herby chimichurri, it’s the kind of moment that makes you pause, fork in hand, and think, “Wow, why didn’t I try this sooner?”

Back when I was knee-high to a grasshopper, my family would gather around a smoky backyard grill, the grown-ups laughing and telling stories, while the kids waited (not so patiently) for the first juicy slices. There was always some sort of green sauce on the table—zippy, bright, and begging to be spooned over everything. I’ve spent years trying to recreate that magic, and let’s face it, I wish I’d stumbled onto this chimichurri-topped carne asada recipe much earlier. It’s become my go-to for weekend cookouts, and honestly, it never fails to impress.

My family can’t help but sneak pieces off the cutting board before the steak’s even cooled off. One time, my husband “accidentally” took three helpings—true story! It’s the kind of recipe that brings everyone closer, whether you’re feeding a hungry crew after soccer practice or looking to brighten up your Pinterest feed with something fresh and colorful. Carne asada with chimichurri sauce is dangerously easy, comfort food at its best, and perfect for everything from summer parties to weeknight dinners.

I’ve tested this recipe more times than I can count (all in the name of research, of course), and it’s now a staple for family gatherings, gifting meal kits, or just when I crave something nostalgic. If you’re looking for a steak recipe that feels like a warm hug, you’re going to want to bookmark this one for sure.

Why You’ll Love This Carne Asada with Chimichurri Sauce

After countless steak dinners (and a few tough, dry steaks along the way), I can honestly say this carne asada with chimichurri sauce stands out for all the right reasons. Here’s why you’ll love making—and eating—it:

• Quick & Easy: From marinating to serving, you can have this juicy steak on the table in under an hour. Perfect for busy weeknights or last-minute company.
• Simple Ingredients: No need for a special grocery run. The marinade and chimichurri use ingredients you probably have in your kitchen: fresh herbs, garlic, citrus, and a good cut of beef.
• Perfect for Gatherings: This recipe shines at backyard barbecues, summer parties, or even casual family dinners. It’s great for meal prepping or serving a crowd.
• Crowd-Pleaser: Kids love the bold, savory flavors (my youngest eats it straight off the cutting board), and adults rave about the zesty chimichurri. It’s a hit every single time.
• Unbelievably Delicious: The combination of citrus-marinated steak and tangy, herby sauce creates layers of flavor—smoky, juicy, slightly spicy, and fresh all at once.

What makes this carne asada different? The secret is in the marinade—fresh orange and lime juices tenderize the steak while infusing it with bright flavor. I use a blend of smoked paprika and ground cumin, plus a splash of soy sauce for depth (not traditional, but it adds so much flavor). And the chimichurri? I blend in a bit of red wine vinegar for just the right tang and always use fresh parsley and cilantro for a vibrant, punchy finish.

This isn’t just another steak recipe. It’s the one that makes you close your eyes after the first bite—juicy, savory, with a pop of freshness from the sauce. It’s comfort food, but lighter and brighter, and yes, it’s the kind of dinner you can serve to impress guests with zero stress. If you want to turn a simple cookout into something memorable, this carne asada with chimichurri sauce is your secret weapon.

What Ingredients You Will Need

Carne asada with chimichurri sauce is all about fresh, honest ingredients that work together to create bold, irresistible flavor. Most of these are pantry staples, and you can easily swap things in and out depending on what you have. Here’s what you’ll need for the full experience:

For the Carne Asada Marinade:

• 2 pounds (900g) flank steak or skirt steak (choose whichever is on sale—both work beautifully)
• 1/4 cup (60ml) fresh orange juice (about 1 large orange; adds a sweet-tart note and helps tenderize)
• 1/4 cup (60ml) fresh lime juice (from 2-3 limes; brings a bright, tangy kick)
• 1/4 cup (60ml) olive oil (I prefer California Olive Ranch, but any good extra-virgin works)
• 4 cloves garlic, minced (or more if you love garlic like me!)
• 1 tablespoon soy sauce (adds umami; coconut aminos for gluten-free)
• 1 teaspoon smoked paprika (regular paprika works too, but smoked is magic)
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt (Diamond Crystal brand is my go-to)
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little heat)

For the Chimichurri Sauce:

• 1 cup (packed, about 30g) fresh parsley leaves, finely chopped
• 1/2 cup (packed, about 15g) fresh cilantro leaves, finely chopped (skip or double parsley if you’re not a fan)
• 3 cloves garlic, minced
• 1/2 cup (120ml) olive oil
• 1/4 cup (60ml) red wine vinegar
• 1 small shallot, minced (optional, but adds a sweet bite)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper (optional, for a kick)

Optional Garnishes:

• Fresh lime wedges
• Chopped cilantro or parsley
• Crumbled queso fresco
• Warm tortillas (corn or flour)

Ingredient Tips: For best results, use fresh citrus juice and herbs—bottled just isn’t the same here. If you need a gluten-free version, swap the soy sauce for tamari or coconut aminos. And if you’re out of flank steak, sirloin works in a pinch.

Equipment Needed

You don’t need anything fancy to pull off carne asada with chimichurri sauce, and you can work with what you’ve got. Here’s what I use:

• Grill or Grill Pan: Charcoal grill gives the best smoky flavor, but a gas grill, stovetop grill pan, or even a cast iron skillet will work. In winter, I use my trusty cast iron indoors.
• Ziploc bag or shallow baking dish: For marinating the steak. The bag makes for easy cleanup, but a glass baking dish works too.
• Sharp knife: For slicing the steak thinly against the grain. A serrated knife works if that’s all you have.
• Cutting board: Preferably one with a groove to catch the juices (less mess!).
• Mixing bowl and whisk: For whisking up the marinade and chimichurri sauce. A food processor can make quick work of the sauce, but hand-chopping gives more texture.
• Tongs: For flipping the steak on the grill safely.
• Meat thermometer (optional): For perfectly cooked steak—aim for 130-135°F (54-57°C) for medium-rare.

Personal Tip: I’ve used the same $12 grill pan for years, and it’s still trucking. Just scrub it well after each use and oil it lightly to keep it nonstick. If you don’t have a grill pan, a regular skillet will still give you a great sear.

Preparation Method

1. Mix the Marinade:

   In a medium bowl, whisk together 1/4 cup (60ml) orange juice, 1/4 cup (60ml) lime juice, 1/4 cup (60ml) olive oil, 1 tablespoon soy sauce, 4 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). The marinade should be fragrant and slightly tangy—give it a taste and adjust the salt as needed.

2. Marinate the Steak:

   Place your 2 pounds (900g) of flank or skirt steak in a large Ziploc bag or shallow dish. Pour the marinade over the steak, seal, and turn to coat. Marinate in the refrigerator for at least 30 minutes, up to 4 hours. (Tip: More than 4 hours can make the steak mushy—set a timer if you’re forgetful like me!)

3. Make the Chimichurri Sauce:

   While the steak marinates, combine 1 cup parsley, 1/2 cup cilantro, 3 minced garlic cloves, 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 minced shallot (if using), 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon crushed red pepper in a bowl. Stir well or pulse in a food processor for a smoother sauce. Taste and adjust the seasoning—chimichurri should be punchy but balanced. Set aside at room temperature.

4. Preheat the Grill or Pan:

   About 10 minutes before cooking, heat your grill to high (or set a grill pan/skillet over medium-high heat). You want it hot enough that a drop of water sizzles immediately.

5. Cook the Steak:

   Remove the steak from the marinade, letting excess drip off. Grill for 3-5 minutes per side for medium-rare (internal temp 130-135°F or 54-57°C), or longer if you prefer it more done. If using a skillet, work in batches if needed to avoid steaming. You should see a nice brown crust and some charred spots.

   Troubleshooting: If your steak sticks, it’s not ready to flip! Give it a minute and try again. If you see big flare-ups, move the steak to a cooler part of the grill.

6. Rest and Slice:

   Transfer the steak to a cutting board and let it rest for at least 5 minutes (this keeps it juicy). Slice thinly against the grain on a diagonal—this is key for tenderness! If you’re not sure which way the grain runs, just look for the lines and cut across them.

7. Serve:

   Arrange the sliced steak on a platter. Spoon chimichurri sauce generously over the top and garnish with extra herbs or lime wedges. Serve with tortillas, rice, or your favorite sides. Don’t forget to taste a piece right off the board—it’s tradition in my house!

Efficiency Tip: While the steak marinates, whip up the chimichurri and prep your sides. The whole meal comes together fast, and you get more time to relax (or wrangle the kids).

Cooking Tips & Techniques

Years of grilling (and a few overcooked steaks, I’ll admit) have taught me a thing or two about nailing carne asada with chimichurri sauce. Here’s what I’ve learned:

• Marinating Matters: Citrus helps tenderize, but don’t leave the steak too long—over-marinating can make it mushy. Thirty minutes is plenty, but up to 4 hours works for extra flavor.
• High Heat is Key: Whether you’re grilling outside or inside, you want the pan screaming hot before the steak hits. That’s how you get those tasty charred bits without overcooking the inside.
• Don’t Overcrowd the Grill: If you’re working with a small pan, cook in batches. Crowding leads to steaming instead of searing, and you’ll miss out on that classic carne asada crust.
• Rest Before Slicing: Always let your steak rest for at least 5 minutes. This lets the juices redistribute, so every bite is juicy (not dry!). I used to skip this step—regret every time.
• Slice Against the Grain: Find the muscle fibers and slice perpendicular. This makes each piece tender, not chewy. If the steak looks stringy, you’re probably slicing the wrong way—rotate it and try again!
• Chimichurri Consistency: Chop your herbs by hand for a chunkier sauce, or pulse in a processor for a smoother finish. It’s all about personal preference—sometimes I do both for variety.
• Test for Doneness: If you’re new to steak, use an instant-read thermometer. Medium-rare is where carne asada shines (130-135°F/54-57°C), but cook to your liking.

Honestly, the difference between good and great carne asada is usually in the details—don’t rush, trust your senses, and don’t be afraid to taste and tweak as you go. I learned that the hard way after forgetting the salt once—bland steak is just sad steak!

Variations & Adaptations

One of the best things about carne asada with chimichurri sauce is how easy it is to tweak for your tastes, dietary needs, or the season. Here are some tried-and-true variations:

• Low-Carb or Keto: Skip the tortillas and serve with cauliflower rice or a simple salad. The marinade and chimichurri are already low in carbs.
• Gluten-Free: Swap the soy sauce for tamari or coconut aminos in the marinade. Everything else is naturally gluten-free.
• Herb Swap: Not a cilantro fan? Use all parsley or try a mix of parsley and fresh oregano for a slightly different flavor.
• Spicy Kick: Add a diced jalapeño or serrano pepper to the marinade, or increase the red pepper flakes in the chimichurri.
• Different Cooking Methods: No grill? Broil the steak on a foil-lined baking sheet about 4 inches from the heat for 4-5 minutes per side. Or use a cast iron skillet for a great crust indoors.
• Protein Swap: This marinade works wonders on chicken or portobello mushrooms for a vegetarian twist. Marinate, grill, and top with chimichurri—easy and delicious.
• Seasonal Sauces: In summer, I sometimes add a spoonful of diced mango or pineapple to the chimichurri for a fruity twist—kids love it!

One of my favorite personal tweaks is making a “double batch” of chimichurri—half goes on the steak, and the rest gets used as a salad dressing or sandwich spread the next day. It never lasts long in our house!

Serving & Storage Suggestions

Carne asada with chimichurri sauce is best served hot, fresh off the grill, but it’s just as good at room temperature for picnics or parties. Here’s how to make it shine:

• Serving Temperature: Serve warm, sliced steak topped with plenty of chimichurri. For a party, lay the steak out on a platter and let guests build their own tacos.
• Presentation: Garnish with fresh lime wedges, extra cilantro, and a sprinkle of crumbled queso fresco. It pops on a wooden board or colorful platter—perfect for Pinterest-worthy photos!
• Side Dishes: Pair with warm tortillas, Mexican rice, grilled veggies, or a simple tomato-cucumber salad. A cold cerveza or limeade never hurts, either.
• Storage: Store leftover steak and sauce separately in airtight containers in the fridge for up to 3 days. Chimichurri keeps well—just give it a stir before using.
• Freezing: Sliced steak freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet or microwave. The chimichurri is best fresh, but you can freeze it in an ice cube tray for quick flavor boosts.
• Reheating: Warm steak in a skillet over medium heat with a splash of broth or water to keep it juicy. Avoid microwaving too long, or it’ll dry out.
• Flavor Tip: The chimichurri’s flavor deepens after a day in the fridge—sometimes it’s even better the next day!

Nutritional Information & Benefits

Here’s an estimated breakdown for one serving (about 6 oz/170g steak plus 2 tablespoons chimichurri):

• Calories: 340
• Protein: 32g
• Fat: 21g (mostly from heart-healthy olive oil)
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 1g

The lean steak provides plenty of iron and protein for energy and muscle health. The olive oil and fresh herbs in the chimichurri pack in antioxidants and healthy fats. The recipe is naturally gluten-free if you use tamari or coconut aminos, and low-carb, making it a smart option for a variety of diets.

If you have allergies to soy or are avoiding red meat, swap in your preferred protein and check your soy sauce substitute. I love how this meal feels hearty and nourishing without weighing you down—a real win in my book!

Conclusion

If you’re looking for a steak dinner that’ll wow your tastebuds and impress your friends, this carne asada with chimichurri sauce is absolutely worth your time. It’s bold, juicy, zesty, and somehow both comforting and exciting all at once. You can tweak it to fit your pantry and your preferences, and it’s forgiving enough for beginners but flavorful enough for seasoned cooks.

Personally, I love this recipe because it brings back summer memories and always brings my family together around the table. Don’t be afraid to add your own twists—try a new herb, spice, or serving style. And if you make it, please share your version in the comments or tag me on social media! There’s nothing better than swapping stories and seeing how others bring a classic to life.

So grab your apron, fire up the grill (or the stove), and get ready for a meal that just might become your new favorite. Happy cooking—and don’t forget to sneak a bite before bringing it to the table!

Frequently Asked Questions

How long should I marinate the steak for carne asada?

For best flavor, marinate the steak for at least 30 minutes and up to 4 hours. More than 4 hours and the acids can break down the meat too much, making it mushy.

Can I make chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce can be made up to 3 days in advance and stored in the fridge. The flavors actually get better with time—just stir before serving.

What’s the best cut of beef for carne asada?

Flank steak or skirt steak are the top choices for carne asada with chimichurri sauce. Both cuts are flavorful and tender when sliced against the grain. Sirloin is a good backup if those aren’t available.

Is carne asada with chimichurri sauce gluten-free?

Yes, just use tamari or coconut aminos instead of soy sauce in the marinade for a gluten-free version. Everything else in the recipe is naturally gluten-free.

Can I cook the steak without a grill?

You sure can! Use a hot cast iron skillet or a broiler to cook the steak indoors. You’ll still get great flavor and a nice sear—just make sure the pan is really hot before you add the meat.

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