Chimichurri Carne Asada Tacos

Chimichurri Carne Asada Tacos

There are many versions of chimichurri sauce floating around. This one happens to be my version and conveniently, the one I like best (nice how that works out, hunh?). It has a mild, bright flavor and is delicious as both a marinade and a sauce. You can easily adapt this recipe to suit your taste and in fact I think it would be pretty hard to mess up.  So, why not give it a whirl?

Serves 4

Grill High Heat

Ingredients:

1 bunch cilantro, stems included

1/2 bunch flat leaf parsley, stems included

2 large cloves garlic

1 serrano pepper, stemmed and seeded (if you like a little heat, leave a few seeds in)

1 medium red onion, quartered

2 Tablespoons red wine vinegar

Juice of 1 lemon

1/4 cup extra-virgin olive oil, plus a little more for marinade

1/2 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

2 pounds *carne asada beef (or skirt steak, or flank steak)

*The butcher I go to offers a cut of beef they call the carne asada cut, which is really just the flap meat on the inside of the ribs. It's thinly cut and kind of fatty, or as I like to call it - tender. You can use skirt or flank steak just as well.

In a food processor place cilantro, parsley, garlic, serrano pepper, onion, vinegar, and lemon juice. Pulse until finely minced. Add in olive oil and pulse to mix. Reserve half the mixture and set aside in the refrigerator to use as a sauce on tacos. Place the other half of the mixture in a plastic zip top bag, add steak, seal and toss to mix. Place in refrigerator to marinate for about 4-5 hours.

Bring beef to room temperature, then grill on high heat for 2-3 minutes per side for medium, a little longer if steak is thicker. Allow to rest for 5 minutes then slice against the grain and serve.

Chimichurri Carne Asada Tacos