Carne Asada Recipe

Prep and marinate

Pat the steak dry with paper towels. In a bowl, whisk together 3 tbs olive oil, lime juice, minced garlic, chopped cilantro, cumin, oregano, smoked paprika, 1.5 tsp kosher salt and 1/2 tsp black pepper. Place steak in a shallow dish or zip-top bag and pour marinade over it, turning to coat. Refrigerate for at least 30 minutes and up to 4 hours (do not exceed 6 hours for flank/skirt steak to avoid texture changes).

Bring to room temperature

About 20–30 minutes before grilling, remove steak from fridge and let it sit covered at room temperature to take the chill off; reserve excess marinade.

While steak rests, toss sliced peppers and onions with 2 tbs olive oil, 3/4 tsp kosher salt and 1/4 tsp black pepper in a bowl. Preheat grill or grill pan to medium-high (around 400–450°F / 200–230°C). Use a grill basket or foil if using smaller pieces.

Grill peppers and onions directly over medium-high heat, turning occasionally, until charred at edges and softened, about 8–12 minutes. Remove to a plate and keep warm. If using the same grill for steak, make space to cook steak next to vegetables.

While vegetables cook, make chimichurri. In a food processor pulse parsley, optional cilantro, garlic, red wine vinegar, red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper until finely chopped but not pureed. With the processor running, drizzle in 4 tbs olive oil until emulsified. Taste and adjust salt, pepper or vinegar. Transfer to a small bowl and let sit at room temperature to meld flavors (can be made up to 2 days ahead and refrigerated).

Preheat grill to high (450–550°F / 230–290°C) or heat a cast-iron skillet or griddle over high heat and brush with a little oil. Pat steak dry again, reserve or discard marinade, and lightly brush with a thin film of oil if desired.

Place steak on the hot grill or skillet. For flank or skirt steak about 1/2–3/4-inch thick: grill 3–5 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), 5–7 minutes per side for medium. Do not overflip—one flip is fine. Use an instant-read thermometer for accuracy.

Remove steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute.

While steak rests, reheat grilled peppers and onions briefly on grill if needed and warm tortillas or rice.

Slice the steak thinly across the grain into 1/4-inch slices. Arrange sliced steak on a platter with grilled peppers and onions.

Spoon chimichurri over the sliced steak (or serve on the side). Sprinkle crumbled cotija cheese and chopped cilantro over the vegetables and steak. Serve with lime wedges and warm tortillas or rice for making tacos or plates.

Optional: offer extra chimichurri, salsa, or hot sauce at the table.