Carne Asada Skewers with Chimichurri
Carne Asada Skewers with Chimichurri
Ingredients
For the Carne Asada Marinade
- 1 1/2 pounds skirt steak, cut into 1-inch pieces
- 1/4 cup orange juice
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon cumin, ground
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chimichurri Sauce
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil, extra virgin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Skewers
- 2 bell peppers, any color, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 8 wooden skewers, soaked in water for 30 minutes if using
For Serving
- 8 corn tortillas, warmed
- 4 lime wedges
Instructions
- 1
Prepare the carne asada marinade: In a large bowl, combine the cut skirt steak, orange juice, lime juice, 2 tablespoons olive oil, 3 minced garlic cloves, cumin, chili powder, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat the steak evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 2
While the steak marinates, prepare the chimichurri sauce: In a small bowl, combine the finely chopped fresh parsley, finely chopped fresh cilantro, 2 minced garlic cloves, red wine vinegar, 1/4 cup extra virgin olive oil, red pepper flakes, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine. Taste and adjust seasonings as needed. Set aside.
⏱️ 10 min
- 3
Prepare the vegetables and skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut the bell peppers and red onion into 1-inch pieces. Thread the marinated steak pieces and vegetables alternately onto the skewers, ensuring not to overcrowd them.
⏱️ 10 min
- 4
Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 425
- 5
Grill the skewers for 3-4 minutes per side, or until the steak reaches your desired doneness and the vegetables are tender-crisp with nice char marks. For medium-rare, an internal temperature of 130-135°F is ideal.
⏱️ 15 min•🌡️ 425
- 6
Remove the skewers from the grill and let them rest for a few minutes. Serve immediately with warm corn tortillas, lime wedges, and a generous drizzle of the fresh chimichurri sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Carne Asada Skewers with Chimichurri
Ingredients
For the Carne Asada Marinade
- 1 1/2 pounds skirt steak, cut into 1-inch pieces
- 1/4 cup orange juice
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon cumin, ground
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chimichurri Sauce
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil, extra virgin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Skewers
- 2 bell peppers, any color, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 8 wooden skewers, soaked in water for 30 minutes if using
For Serving
- 8 corn tortillas, warmed
- 4 lime wedges
Instructions
- 1
Prepare the carne asada marinade: In a large bowl, combine the cut skirt steak, orange juice, lime juice, 2 tablespoons olive oil, 3 minced garlic cloves, cumin, chili powder, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat the steak evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 2
While the steak marinates, prepare the chimichurri sauce: In a small bowl, combine the finely chopped fresh parsley, finely chopped fresh cilantro, 2 minced garlic cloves, red wine vinegar, 1/4 cup extra virgin olive oil, red pepper flakes, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine. Taste and adjust seasonings as needed. Set aside.
⏱️ 10 min - 3
Prepare the vegetables and skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut the bell peppers and red onion into 1-inch pieces. Thread the marinated steak pieces and vegetables alternately onto the skewers, ensuring not to overcrowd them.
⏱️ 10 min - 4
Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 425 - 5
Grill the skewers for 3-4 minutes per side, or until the steak reaches your desired doneness and the vegetables are tender-crisp with nice char marks. For medium-rare, an internal temperature of 130-135°F is ideal.
⏱️ 15 min•🌡️ 425 - 6
Remove the skewers from the grill and let them rest for a few minutes. Serve immediately with warm corn tortillas, lime wedges, and a generous drizzle of the fresh chimichurri sauce.
⏱️ 5 min