Carne Asada with Spicy Chimichurri Sauce

Serves 4-5


2 lbs thin flap steak (may be called skirt steak)

Trim Tabb’s Pig Powder

Queso Fresco, Mexican Crema, lime wedges, avocado for toppings and garnish


  • 2 limes, juiced (1/4 c)
  • ½ c tangerine or orange juice
  • 1 T minced garlic (6 cloves)
  • 1 c chopped cilantro
  • 1 jalapeno, diced
  • ¼ c olive oil
  • 1 T white wine vinegar
  • 3 T UR Roja Hot Sauce
  • ½ t salt
  • ½ t black pepper

Chimichurri Sauce

  • 1 jalapeno, chopped
  • 1 T minced garlic (6 cloves)
  • ½ c diced onion
  • 1 c cilantro, chopped
  • 1 c Italian parsley, chopped
  • 3 T lime juice (1-2 limes)
  • 1 T red wine vinegar
  • 3 T UR Verde Hot Sauce
  • 2 t cumin
  • ½ t salt & ½ t black pepper
  • 1/3 c olive oil


  1. Marinade – Mix ingredients in a 1 gallon ziploc freezer bags. Add steaks, seal and marinate in refrigerator for 4-6 hrs.
  2. Preheat grill, oven or stove top to high heat or 400 degrees.
  3. Remove steaks from marinade. Coat with Pig Powder.
  4. The thin steaks cook up pretty quick, about 3-5 minutes per side. You are looking for medium rare and then pull them off, cover lightly and rest for 10 minutes.
  5. Chimichurri Sauce – In a blender, pulse together the jalapeno, onion and garlic a few times. Add cilantro, parsley, lime juice, vinegar, UR Verde and spices and pulse.
  6. With blender on, drizzle in olive oil until combined. Mixture will have texture from the cilantro, parsley and onion.
  7. Slice steak across the grain in thin slices. Top with chimichurri sauce and toppings.
  8. Bonus – Throw some fresh tortillas on the grill, broiler or stove top and serve alongside.
  9. The flavor combos above are some of the best I have ever had!! Quick cooking flavor packed steak enhanced with Roja, Pig Powder and Verde; a 1-2-3 Flavor Punch!!

Karen 10.18.2020