Carne Asada w/ Tabanero Chimichurri Sauce

Ingredients

(Carne Asada)

1 lb. - Thinly Sliced “Flap Meat”, “Hanger” or “Skirt” cuts of steak.

3 tbsp. - Sea Salt

2 tbsp. - Garlic Powder

2 tbsp. - Onion Powder

4 tbsp. - Sweet Paprika

2 tbsp. - Olive Oil

 

(Tabanero Chimichurri Sauce - Prepare 24 Hours in Advance)

1 cup - Well Muddled Flat Leaf Parsley “Italian Parsley” Loosely Packed.

¼ cup - Well Muddled Cilantro

½ cup - Fresh Lemon Juice

¼ cup - Fresh Fine Diced Garlic Clove

2 tbsp. - Dried Crush Red Pepper

½ cup - Extra Virgin Olive Oil

¼ cup - Tabanero Hot Sauce     

Directions

  1. Combine all Chimichurri ingredients except Tabanero Hot Sauce in a small bowl or sealable container. Let sit in refrigerator for at least 24 hours. Flavors will incorporate better, the longer it sits.

  2. Make a spice rub by combining all carne asada ingredients except the meat.

  3. Pat the spice rub on cuts of carne asada and let marinate in refrigerator for 1 hour.

  4. Grill carne asada on high heat until cooked to desired temperature and consistency or internal temp reaches 145 degree Fahrenheit. Let Asada rest for 3 min before serving. 

  5. Before serving, add Tabanero Hot Sauce to chimichurri and stir until mixed.

  6. Add Tabanero Chimichurri Sauce to sliced carne asada and enjoy!

 

    Older Post
    Newer Post

    Leave a comment

    Please note, comments must be approved before they are published

    Close (esc)

    Join The Tabanero Tribe!

    Stay up-to-date with exclusive promos and giveaways when you sign up.

    Age verification

    By clicking enter you are verifying that you are old enough to consume alcohol.

    Search

    Shopping Cart

    Your cart is currently empty.
    Shop now