Mexican Carne Asada with Chimichurri Rojo

Mexican Carne Asada with Chimichurri Rojo ingredients

• 1.5 lbs skirt steak or flank steak
• 1/4 cup orange juice
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 4 cloves garlic, minced
• 1 medium jalapeño, seeded and minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp oregano (Mexican if possible)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup red bell pepper, finely diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp red onion, finely minced
• 2 cloves garlic, minced
• 3 tbsp red wine vinegar
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

How to make Mexican Carne Asada with Chimichurri Rojo

1. Prepare the Carne Asada marinade: In a large bowl or zip-top bag, combine 1/4 cup orange juice, 2 tbsp lime juice, 2 tbsp soy sauce, 4 minced garlic cloves, 1 minced jalapeño, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper.
2. Add the 1.5 lbs skirt or flank steak to the marinade, ensuring it's fully coated. Refrigerate for at least 2 hours, or ideally 4-8 hours, turning occasionally. Do not marinate for more than 12 hours as the citrus can break down the meat too much.
3. While the steak marinates, prepare the Chimichurri Rojo: In a medium bowl, combine 1/2 cup finely diced red bell pepper, 1/2 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, 2 tbsp finely minced red onion, 2 minced garlic cloves, 3 tbsp red wine vinegar, 1/4 cup olive oil, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Stir the chimichurri ingredients well to combine, then cover and let it sit at room temperature for at least 30 minutes for the flavors to meld. This can also be made ahead and refrigerated for up to 3 days.
5. About 30 minutes before cooking, remove the steak from the marinade and pat it thoroughly dry with paper towels to remove excess moisture, which helps achieve a good sear.
6. Preheat a grill to high heat or a heavy cast-iron skillet over medium-high heat until very hot. Lightly oil the grates or pan with a high-smoke point oil.
7. Place the steak on the hot grill or skillet. Cook for 3-5 minutes per side for medium-rare (internal temperature 130-135°F for flank/skirt steak, which cooks quickly). Adjust cooking time based on thickness and desired doneness.
8. Look for a beautiful char on the outside and a slightly pink interior for the best texture and flavor. Skirt and flank steaks are best cooked to medium-rare to avoid toughness.
9. Transfer the cooked steak to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes. Resting is essential for the juices to redistribute, ensuring a tender and flavorful cut.
10. Slice the steak thinly against the grain. Skirt steak has a very defined grain, so be sure to cut perpendicular to it. Serve the sliced carne asada hot, topped generously with the vibrant Chimichurri Rojo. It's excellent in tacos, burritos, or as a main course with rice and beans.

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