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Carne Asada Marinade with Cilantro Chimichurri

Need some new friends? Make this marinade! Invite your favorite people over to enjoy this easy and delicious meal, and become their favorite grill master.

Prep time: 15 minutes
Serves: 4-6
Pairs well with: Mexican rice, refried beans, salsa, flour tortillas and beer

Ingredients for the marinade:

  • 1.5 lb flank steak
  • ¼ cup fresh squeezed orange juice
  • ¼ cup fresh squeezed lime juice
  • 4 Tbsp extra virgin olive oil
  • 1.5 Tbsp soy sauce
  • 2 Tbsp apple cider vinegar
  • 6 garlic cloves, chopped
  • 1 tsp sugar
  • 1 tsp ancho powder
  • 1 tsp chipotle powder
  • 1 tsp smoked paprika
  • 1 tsp Mexican oregano
  • ¼ cup chopped cilantro
  • ½ of a small white onion, sliced
  • Kosher salt and fresh ground pepper to taste

Ingredients for the Cilantro Chimichurri:

  • 1 cup of fresh parsley, packed
  • 1 cup fresh cilantro, packed
  • ¼ cup extra virgin olive oil
  • ¼ cup diced white onion
  • 2 cloves of garlic
  • 3 Tbsp fresh lime juice
  • 2 Tbsp white or red wine vinegar, either one is just fine
  • ¼ tsp crushed red pepper flakes
  • Kosher salt and fresh ground pepper to taste

To make the Carne Asada Marinade:

  1. In a small bowl, add all of the marinade ingredients except for the flank steak.
  2. Whisk well to incorporate all of the flavors, tasting to adjust salt/pepper.
  3. Place your flank steak into a glass baking dish or a plastic gallon sized ziplock bag, and pour your marinade over the steak to cover it well.
  4. Place in the refrigerator to marinade for 6-12 hours or overnight.
  5. When ready to grill, discard the used marinade and grill your steak until lightly pink inside or until your desired doneness, about 8-10 minutes on each side.
  6. Once off the grill, let your steak rest 5-10 minutes before slicing your meat diagonally across the grain into thin slices and topping with the cilantro chimichurri.

To make the Chimichurri:

  1. In the bowl of your food processor, place in all of the ingredients for the cilantro chimichurri except for the olive oil.
  2. Puree the ingredients, then slowly drizzle in the olive oil until your desired thickness.
  3. Taste for salt/pepper seasoning before drizzling onto your steak.

Notes:

  • Since this marinade has so much citrus in it, try not to marinade over 24 hours at the most, as the citrus may make the meat a little mushy.
  • Although ancho and chipotle powders are excellent in this recipe, in a pinch you can substitute them out for 2 tsp of chili powder if you don’t have them.
  • This marinade with the meat freezes well for a quick meal later! Place the raw meat and the marinade into a ziplock plastic bag and freeze until you are ready to use it. Just remember to pull it out the day before and place it into your refrigerator to fully defrost and marinade before you grill it.
  • The chimichurri freezes well too, another thing you can make a big batch of, and freeze portions for later use.
  •  For the citrus, make sure you use freshly squeezed, as store bought pressed juices can contain more sugar, and throw off the flavors.

DOWNLOAD THE RECIPE HERE!

All Photos by Marla Smith Photography