Literally translated as “roasted meat,” typically this is a dish where the meat is grilled and served in a tortilla and sometimes topped with a sauce. In this case a piquant chimichurri sauce. Any of the cuts of meat I described in yesterday’s post (Grilled Summer Steak Part One), will work well here. Again, cooking time is very quick and the chimichurri sauce can be made well in advance, making this a good choice for a busy weeknight or an impromptu dinner party.
Finally, I know I’m pushing steak here but honestly this sauce goes with just about anything: grilled pork tenderloin, chicken or even shrimp.
I’ll take mine with a nice cerveza fria!
Carne Asada with Chimichurri
1/2 cup each cilantro and flat leaf parsley, lightly packed (or 1 cup parsley)
2 TBS fresh oregano leaves
2 large cloves garlic, peeled and whole
1/4 small yellow onion
1/4 cup extra virgin olive oil
2 TBS red wine vinegar
1/2 tsp red chile flakes
Kosher salt and coarsely ground black pepper
2 pounds of steak (flank, skirt, bavette, sirloin, etc.)
Optional accompaniments: flour tortillas or pita bread, chopped tomatoes, diced avocados, chopped cilantro
- For sauce, place all ingredients into a blender and process until smooth. Season to taste with salt and pepper (Can be prepared up to a day in advance. Cover and refrigerate)
- Let meat rest, covered, at room temperature for approximately 30 minutes prior to cooking.
- While meat rests, prepare a grill for medium-high or high grilling
- Season steak generously with salt and black pepper and grill over high heat, about 5 minutes per side or until desired doneness.
- Remove steak from grill and transfer to a cutting board. Let steak rest for 5 minutes turning once.
- Slice steak thinly against the grain and serve topped with chimichurri sauce and optional accompaniments.