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Carne Asada with Chimichurri Sauce Easy Recipe for Juicy Steak

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This carne asada recipe features juicy, citrus-marinated steak grilled to perfection and topped with a vibrant, herby chimichurri sauce. It’s quick, easy, and perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 2 pounds flank steak or skirt steak
  • 1/4 cup fresh orange juice (about 1 large orange)
  • 1/4 cup fresh lime juice (from 2–3 limes)
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon soy sauce (or tamari/coconut aminos for gluten-free)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup fresh parsley leaves, finely chopped
  • 1/2 cup fresh cilantro leaves, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 small shallot, minced (optional)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper (optional)
  • Fresh lime wedges (optional garnish)
  • Chopped cilantro or parsley (optional garnish)
  • Crumbled queso fresco (optional garnish)
  • Warm tortillas (corn or flour, optional garnish)

Instructions

  1. In a medium bowl, whisk together orange juice, lime juice, olive oil, soy sauce, 4 minced garlic cloves, smoked paprika, ground cumin, kosher salt, black pepper, and red pepper flakes (if using). Taste and adjust salt as needed.
  2. Place steak in a large Ziploc bag or shallow dish. Pour marinade over steak, seal, and turn to coat. Marinate in the refrigerator for at least 30 minutes, up to 4 hours.
  3. While steak marinates, combine parsley, cilantro, 3 minced garlic cloves, olive oil, red wine vinegar, minced shallot (if using), salt, pepper, and crushed red pepper in a bowl. Stir well or pulse in a food processor for a smoother sauce. Taste and adjust seasoning. Set aside at room temperature.
  4. About 10 minutes before cooking, preheat grill to high or set a grill pan/skillet over medium-high heat.
  5. Remove steak from marinade, letting excess drip off. Grill for 3-5 minutes per side for medium-rare (internal temp 130-135°F), or longer if desired. If using a skillet, work in batches if needed.
  6. Transfer steak to a cutting board and let rest for at least 5 minutes.
  7. Slice steak thinly against the grain on a diagonal.
  8. Arrange 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.

Notes

For best results, use fresh citrus juice and herbs. Marinate steak for no more than 4 hours to avoid mushy texture. Slice steak against the grain for tenderness. Chimichurri sauce can be made ahead and stored in the fridge for up to 3 days. For gluten-free, use tamari or coconut aminos instead of soy sauce.

Nutrition

Keywords: carne asada, chimichurri, steak, Mexican, grill, easy, gluten-free, low-carb, summer, barbecue, dinner, family

Find it online: https://elvafood.com/carne-asada-with-chimichurri-sauce-easy-recipe-for-juicy-steak/