Nicaraguan Style Carne Asada
Nothing beats a tender, juicy Nicaraguan-style Carne Asada marinated with a hint of citrus and topped with a fresh, herb chimichurri sauce. This recipe is mouthwatering and oh, so flavorful.
Ingredients
Carne Asada/Churrasco
- 2 pounds of skirt steak or flank steak
- Flakey salt and black pepper season to taste
Citrus Marinade
- 1 cup of fresh squeezed sour orange juice or regular orange juice
- 1/3 cup olive oil
- 2 tablespoons of minced garlic
- 1 cup thinly sliced onions
- 2 teaspoons dried oregano
- 1 teaspoon of cumin
Fresh Herb Chimichurri
- 1/2 cup of olive oil
- 1/3 cup of red wine vingear
- 1 cup of chopped fresh parsley rough estimate
- 1 cup of chopped fresh cilantro rough estimate
- 1 teaspoon of red pepper flakes
- 1 tablespoon of minced garlic
- Flakey salt season to taste
Instructions
- Prepare the marinade and pour into a gallon bag.
- Add your meat and let it marinate for 4 hours or overnight in the fridge.
- While the meat marinates, prepare the chimichurri by finely chopping the herbs, adding to the oil and vinegar and tossing in the aromatics. The chimichurri should resemble a loose oil-based condiment not a paste.
- When ready to grill, season the Carne Asada with flakey salt and black pepper to taste, then cook on high heat for 3 to 4 minutes on each side or until preferred doneness. I recommended cooking to medium or medium well.
- Once cooked, rest the meat for 10 minutes and slice against the grain. This will keep your Carne Asada tender and juicy.
- Drizzle chimichurri and enjoy!
Video
Notes
A traditional chimichurri is prepared by finely chopping fresh herbs. Do NOT use a food processor. It will drastically alter the texture of the chimichurri.