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Carne Asada w/ Tabanero Chimichurri Sauce

Posted by Blue Lieberman on


(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     


  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!


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