Grilled carne asada with chimichurri

Steak marinated with garlic and herbs, grilled and served with fresh chimichurri, a generous and fragrant South American-inspired dish.

Gluten-Free
schedule Prep (min)
20 min
whatshot Cook (min)
15 min
timer Total (min)
35 min
account_circle Servings
4
420 kcal
Par portion
28.0 g
Lipides
42.0 g
Protéines
2.0 g
Glucides nets
Ingredients
4 steaks of 180g each (rib steak or rump steak) 4 steaks of 180g each (rib steak or rump steak)
4 cloves of garlic, chopped 4 cloves of garlic, chopped
1 small bunch of chopped fresh parsley 1 small bunch of chopped fresh parsley
2 tablespoons fresh oregano or 1 teaspoon dry 2 tablespoons fresh oregano or 1 teaspoon dry
3 tablespoons of olive oil 3 tablespoons of olive oil
1 tablespoon of red vinegar 1 tablespoon of red vinegar
1 chopped fresh red pepper 1 chopped fresh red pepper
Salt and pepper Salt and pepper
Instructions
  1. Place the steaks with the garlic, parsley and oregano in a container, marinate for at least 15 minutes, stirring occasionally.
  2. Grill over very high heat for 4 to 5 minutes per side depending on the desired degree of doneness, avoiding turning too often to obtain a nice golden brown.
  3. Prepare the chimichurri by mixing parsley, garlic, chili pepper, oil and vinegar, then pour over the hot steaks.
Tips
  • Let the steak rest for 5 minutes.
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Ancestral-Maori-Keto

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