Ingredients
Carne Asada
- 1 pound (450 grams) flat iron steak
- 1 cup (240 ml) orange juice
- ¼ cup (60 ml) light beer
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 5 cloves garlic
Chimichurri
- ½ bunch parsley
- ½ bunch cilantro
- 3 cloves garlic
- ⅓ cup (80 ml) olive oil
- ¼ cup (60 ml) red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
Serving Suggestions
- radish
- lime
- tortillas
Instructions
- Start by preparing the marinade. Mince the garlic and mix it with the orange juice, beer, soy sauce and vegetable oil.
- Place the steak in a shallow bowl or a bag. Pour the marinade over the meat. Leave in the fridge to marinate for 40 to 60 minutes.
- Prepare the chimichurri. Finely chop the parsley and cilantro and mince the garlic. Mix together in a jar or bowl. Add salt and red pepper flakes to taste. Pour in the olive oil and red wine vinegar and mix well. Alternatively, add all ingredients, except for the garlic and red pepper flakes to food processor and blend until smooth. Stir in the garlic and red pepper flakes. Store in the refrigerator.
- Heat up the grill. Pat the steaks dry with a paper towel. Grill on high, about 2-3 minutes per side.*
- Remove from the grill and let rest for about 5 minutes before cutting into strips.
Notes
Cooking: If you don’t have a grill, you can sear the steaks on a skillet on your stove.