Citrus-Marinated Colombian Carne Asada
A tender, citrus-marinated flank steak, pan-seared to perfection, is wonderfully complemented by a zesty garlicky chimichurri sauce.
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Instructions
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Whisk sugar, vinegar, lime juice, cumin, chili powder, salt, and garlic to make the marinade.
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Slice flank steak lengthwise into 4-5 strips and prick holes in the meat.
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Combine steak with marinade in a sealed bag or covered dish, ensuring it's well-coated, then refrigerate for at least 4 hours or overnight, turning once if possible.
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Mince parsley and garlic in a food processor, then briefly pulse with olive oil, vinegar, and lime juice; season the chimichurri with salt and pepper.
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Heat olive oil in a heavy skillet over medium-high heat until hot.
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Cook marinated steak strips, browning all sides for 3-4 minutes per side until desired doneness.
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Remove steak, rest for 5 minutes, then slice finely against the grain.
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Toss sliced steak with chimichurri sauce, seasoning as needed, or serve the sauce separately with tortillas or a green salad.