Carne Asada Tacos w/ Chimicurri Sauce - sides cilantro lime rice and black beans
April 17, 2025 • 0 comments
My Brother-in-Law’s Signature Grill Recipe
You can use any steak; flank, sirloin, tri tip!
This recipe comes straight from my brother-in-law, who absolutely kills it on the grill. His carne asada tacos are legendary in our family—tender, citrusy steak grilled just right and topped with bold, herb-packed chimichurri. We always get excited when he’s manning the grill, because it means one thing: we’re eating good. Serve it up with cilantro lime rice and garlicky black beans for the ultimate taco night spread.
Ingredients
- (2 lbs) Grass Fed Beef Flank Steak
- (2) Juice of 2 limes
- (2 tsp) lemon pepper
- (1 tsp) salt
- (1 tsp) paprika
- (1 tsp) garlic powder
- (1 tsp) sugar
- (1 tsp) onion powder
- (1/2 tsp or more for spice) crushed red chili pepper
- (1/2 tsp) pepper
- (7) garlic cloves
- (2 tsp) red onion
- (1/4 cup fresh or 1 tsp dried) oregano
- (2 cups) parsley
- (1/4 cup) cilantro
Directions
🌮 Carne Asada Tacos with Chimichurri Sauce
Carne Asada
Instructions:
- Marinate the steak:
In a small bowl, mix together lemon pepper, salt, paprika, garlic powder, sugar, onion powder, red chile pepper, and black pepper to create your homemade carne asada seasoning.
Rub the seasoning all over the steak, then drizzle with fresh lime juice. Place in a sealed container or zip-top bag and marinate in the refrigerator for at least 1 hour. - Prep for grilling:
Remove the steak from the fridge about 30 minutes before grilling to let it come to room temperature. - Grill the steak:
Preheat your grill to medium-high heat. Grill the steak until it reaches an internal temperature of 130°F for medium rare, about 4–5 minutes per side depending on thickness. - Rest and slice:
Let the steak rest for 5–10 minutes, then slice thinly against the grain.
Chimichurri Sauce
Ingredients:
- 6 garlic cloves
- 2 tbsp red onion, chopped
- 2 cups fresh parsley
- ¼ cup fresh cilantro
- ¼ cup fresh oregano (or 1 tsp dried)
- 1 tbsp lime juice
- 2 tbsp red wine vinegar
- ¾ cup olive oil
- Salt and red pepper flakes, to taste
Instructions:
- In a food processor, pulse garlic cloves and red onion until finely chopped.
- Add parsley, cilantro, and oregano. Pulse until the herbs are finely minced but not pureed.
- Transfer to a bowl and stir in lime juice, red wine vinegar, and olive oil.
- Season with salt and red pepper flakes to taste.
To Serve:
Warm some corn or flour tortillas, pile in the grilled steak, and top with a generous spoonful of chimichurri. Add extras like diced onion, avocado, or crumbled queso fresco if desired.
Sides
🌿 Cilantro Lime Rice
Ingredients:
- 2 cups cooked white rice
- Juice of 1 lime
- Zest of 1 lime
- ¼ cup chopped fresh cilantro
- 1 tbsp olive oil
- Salt to taste
Instructions:
- In a bowl, toss the warm rice with olive oil, lime juice, lime zest, and chopped cilantro.
- Season with salt to taste. Serve warm.
🫘 Black Beans with Garlic & Peppers
Ingredients:
- 2 cans black beans, drained (or 3 cups cooked)
- 1 tbsp olive oil
- 3 garlic cloves, minced
- ½ onion, finely chopped
- 1 jalapeño, finely chopped (remove seeds for less heat)
- ½ bell pepper, chopped
- Salt and pepper to taste
Instructions:
- Heat olive oil in a skillet over medium heat.
- Sauté garlic, onion, jalapeño, and bell pepper until softened, about 5 minutes.
- Add the black beans and stir to combine.
- Cook another 5–7 minutes, stirring occasionally. Season with salt and pepper.
