Carne Asada with Chimichurri

In our family we often say we could eat mexican food 7 days a week.  We live in Texas where the mexican food is really good…Texas even have it’s own subset of Mexican food called Tex-Mex, which many prefer over authentic mexican food.  Our family went to New York City for a week and even though NYC is known for amazing restaurants, we did not find a great mexican restaurant there.  We had to stop for our mexican food fix on the way home from the airport. Oddly, we DID find a great mexican restaurant in Amsterdam! That was a surprise.

This recipe combines two favorites for us: Steak and Mexican food!  It’s a quick dish for a weeknight and IF you have leftovers (we never do unless we make double) it’s great on a salad or in tacos the next day! You can serve Carne Asada with a side of beans and rice but if you are going for low carb, I recommend sticking with a big side of veggies.

carne asada recipe with chimichurri sauce

Carne Asada with Chimichurri

keto mexican dinner, low carb


    For the Steak
  • 2 pounds of skirt steak
  • The juice of 2 limes
  • 2 tablespoons of Bragg's Liquid Aminos (or soy sauce)
  • 2 tablespoons of vegetable oil (I use avocado oil or olive oil)
  • Fresh ground pepper to taste
  • oil to coat skillet
    For the Chimichurri
  • 1 large white onion roughly chopped
  • 4 green onions, chopped
  • 1 TBSP cilantro (2 stems, roughly chopped)
  • 1 cup chopped fresh parsley
  • 1/2 cup olive oil
  • 3 TBSP white vinegar
  • 2 tsp cumin
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/2 of a red pepper (optional, omit for Feingold)


  1. Place the flank steak in a large baking dish and, if using the sliced onion, spread the slices over the meat.
  2. In a medium sized bowl mix together the lime juice, Liquid Aminos (or soy sauce), vegetable oil, and freshly ground black pepper.
  3. Pour the marinate over the meat; cover with a plastic film and refrigerate for at least one hour.
  4. Heat oil in a cast iron skillet on the stove top or heat the outdoor grill and coat grate with oil.
  5. Remove meat from marinade and pat dry. Place meat on the skillet/grill and cook for 8 to 10 minutes per side. (Cooking time will depend on the meat thickness and your personal preferences, either medium or well done).
  6. Remove meat from skillet/grill and place it on your cutting board.
  7. Cut it in half across the short side, making 2 approx. 6 inch pieces. Now, slice in the opposite direction (across the grain) into thin slices.
    For the Sauce
  1. Place the parsley, white onion, vinegar, cilantro, cumin, salt, garlic, pepper (optional) and oil into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended. Sprinkle chopped green onion over top.
  2. Pour over steak or serve as a dipping sauce on the side.


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