Carne Asada Tortas With Chimichurri Sauce

Serving 6 people

45 min


  • bbq sauce Chimichurri sauce
  • butter 4 tablespoons butter, melted
  • cilantro Handful fresh cilantro, stems removed
  • fresh cilantro ¼ cup chopped fresh cilantro
  • garlic 3 cloves garlic, finely chopped
  • garlic cloves 2 garlic cloves, peeled
  • ground cumin 1/2 teaspoon ground cumin
  • juice of lime 1 lime, juiced
  • kosher salt Kosher salt and freshly ground black pepper
  • olive oil 1/2 cup olive oil
  • parsley Handful Italian parsley, stems removed
  • red onion ½ cup sliced red onion
  • red pepper 3/4 teaspoon dried crushed red pepper
  • red wine vinegar 1/3 cup red wine vinegar
  • salt 1/2 teaspoon salt
  • sandwich rolls 4 to 6 bolillos (Mexican rolls) or French sandwich rolls, lightly buttered and toasted
  • skirt steak 2 pounds flap steak or skirt steak
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How to make it

  1. Chimichurri Sauce:Puree all ingredients in a blender.
  2. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)Carne Asada:In a bowl, combine the butter, lime juice, garlic, cilantro, and onion and mix well.
  3. Place steak in a large Ziploc bag and pour the marinade over steak. Zip up the bag and massage marinade around so that the steak is well covered.
  4. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.Preheat a grill or grill pan to high.
  5. Remove the steak from the plastic bag and season with salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare.
  6. Place desired amount of meat onto a warm toasted bolillo. Top with chimichurri sauce.
  7. Garnish with avocado slices, if desired.