RED (CHIMICHURRI) CARNE ASADA | SAM THE COOKING GUY

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast offers a more economical option.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more affordable.

Smash 3 cloves of garlic and drop them into a blender.

Rough chop 1 shallot and add it to the blender.

Add a handful of cilantro and a similar amount of parsley to the blender.

Add about 4 ounces of roasted red peppers from a jar to the blender, including some of the juice.

Add a big pinch of salt and pepper to the blender.

Add 1/2 teaspoon of cumin and 1 tablespoon of smoked paprika to the blender.

Pour in 2 tablespoons of red wine vinegar into the blender.

Pulse the mixture a few times to combine.

Add about 1/2 cup of olive oil to the mixture and blend until combined, leaving it slightly chunky.

Taste the chimichurri and adjust seasoning if needed, adding red pepper flakes for heat if desired.

Transfer the chimichurri to a bowl and let it sit for at least an hour to meld flavors.

Prepare the skirt steak by trimming excess fat if necessary, but keep some for flavor.

Coat the steak with avocado oil before grilling.

Preheat the grill and cook the skirt steak, then remove it and let it rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level: