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Flavorful Carne Asada Recipe with Easy Zesty Chimichurri and Pickled Onions

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A simple yet bold carne asada recipe featuring juicy marinated flank steak, fresh zesty chimichurri, and tangy quick pickled onions. Perfect for quick weeknight dinners or weekend cookouts.

Ingredients

Scale
  • 1.5 pounds flank steak or skirt steak
  • 3 cloves garlic, minced
  • 1/4 cup fresh lime juice
  • 1/4 cup orange juice
  • 1/4 cup olive oil (extra virgin preferred)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Fresh cilantro stems, roughly chopped (optional)
  • 1 cup fresh parsley leaves, chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 3 cloves garlic, minced (for chimichurri)
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil (for chimichurri)
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt (for chimichurri)
  • Freshly ground black pepper, to taste
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt (for pickling)
  • 1/2 cup water

Instructions

  1. Marinate the Steak: In a large bowl, whisk together garlic, lime juice, orange juice, olive oil, cumin, smoked paprika, chili powder, salt, pepper, and chopped cilantro stems. Place flank steak in a resealable bag or shallow dish and pour marinade over it. Massage marinade into meat to coat evenly. Cover and refrigerate for at least 1 hour, up to 4 hours. Do not marinate longer than 6 hours.
  2. Prepare the Pickled Onions: Thinly slice red onion and place in a jar or bowl. In a small saucepan, combine apple cider vinegar, sugar, salt, and water. Heat gently until sugar dissolves, then pour warm liquid over onions. Let cool to room temperature, then refrigerate. Ready in about 30 minutes, better after a few hours.
  3. Make the Chimichurri: In a medium bowl, combine chopped parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and pepper. Slowly whisk in olive oil until well blended. Set aside at room temperature to let flavors meld. Can be made a day ahead.
  4. Cook the Carne Asada: Heat cast iron skillet or grill pan over medium-high heat until very hot (about 5 minutes). Remove steak from marinade, letting excess drip off. Cook steak 4-5 minutes per side for medium-rare, depending on thickness. Avoid flipping more than once or twice.
  5. Rest and Slice: Transfer cooked steak to cutting board and let rest 5-10 minutes. Slice thinly against the grain.
  6. Serve: Arrange steak slices on a platter, spoon chimichurri over the top, and scatter pickled onions alongside. Serve with warm corn tortillas or fresh salad if desired.

Notes

Do not marinate steak longer than 6 hours to avoid mushy texture. Pat steak dry before cooking to ensure proper sear. Let steak rest before slicing to retain juices. Chimichurri can be made a day ahead for deeper flavor. Pickled onions taste better after a few hours of refrigeration. Avoid overcrowding pan to maintain high heat and good sear.

Nutrition

Keywords: carne asada, chimichurri, pickled onions, flank steak, skirt steak, Mexican recipe, grilled steak, easy dinner, marinade, quick pickled onions

Find it online: https://cooksyla.com/flavorful-carne-asada-recipe-with-easy-zesty-chimichurri-and-pickled-onions/