Carne Asada with Chimichurri Sauce

How to make Carne Asada with Chimichurri Sauce.


  • 2 lbs skirt steak
  • 1 cup packed fresh Italian parsley
  • 1/4 cup packed fresh cilantro
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 3 garlic cloves, peeled
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Vegetable oil
  • Salt
  • Pepper


  1. To make the chimichurri sauce, place all of the sauce ingredients into a food processor (parsley, cilantro, olive oil, vinegar, garlic, cumin and 1/2 teaspoon of salt).
  2. Pulse until smooth.
  3. Remove from the food processor and place in a bowl.
  4. Refrigerate until ready to use.
  5. If ingredients separate during refrigeration, mix together before serving.
  6. Liberally sprinkle the skirt steak with salt and pepper on both sides.
  7. Pre-heat a heavy-bottomed pan to medium-high heat.
  8. Add a drizzle of vegetable oil to coat the bottom of the pan.
  9. Cook the steak for 3-4 minutes on one side.
  10. Flip and cook for an additional 4 minutes for medium-rare.
  11. Remove the steak from the pan and leave to rest for 5 minutes.
  12. Slice thinly against the grain.
  13. Drizzle half of the sauce over the steak.
  14. Reserve the other half for people to add as they like.
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