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
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.
Make a spice rub by combining all carne asada ingredients except the meat.
Pat the spice rub on cuts of carne asada and let marinate in refrigerator for 1 hour.
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.
Before serving, add Tabanero Hot Sauce to chimichurri and stir until mixed.
Add Tabanero Chimichurri Sauce to sliced carne asada and enjoy!