Carne Asada with Chimichurri

Are you in the mood to whip up homemade tacos, burritos, or quesadillas? Use our TRUFF’d up carne asada and chimichurri as the base of your next Tex-Mex meal!

The star of the show in this dish is our Jalapeño Lime Hot Sauce. We’ve added this sauce to our steak marinade, as well as our chimichurri for an infusion of zesty flavor in every bite.

When paired with our homemade chimichurri sauce, this marinated carne asada results in a showstopping foundation to any meal!

Instructions

Place orange juice, chipotle peppers, TRUFF Jalapeño Lime Hot Sauce, garlic, olive oil, soy sauce, brown sugar, fish sauce, cumin, coriander, and salt in a bowl, whisk to combine the marinade.
Place the steak in a sealable container and add the marinade, coating the steak.
Seal and refrigerate for at least one hour.
Place shallot, chiles, garlic, cilantro, parsley, oregano, olive oil, TRUFF Jalapeño Lime Hot Sauce, and vinegar in a bowl, and whisk to combine the chimichurri sauce.
Season the sauce to taste with salt and crushed red pepper flakes and transfer to a sealable container.
Refrigerate the sauce for at least one hour.
Remove the steak from the marinade and set aside to rest. Reserve the marinade.
Preheat a gas grill to medium-high heat or prep charcoal for a charcoal grill.
Once hot, grill the steak for four to six minutes on each side until nicely seared and cooked to your desired doneness.
Remove the steak from the grill and set aside to rest for ten minutes.
Place the reserved marinade in a skillet and bring to a simmer, whisking occasionally.
Simmer for ten minutes and remove from the heat.
Transfer the sauce to a bowl to be served on the side of your steak
Once the steak has rested, slice into strips.
Serve steak with chimichurri sauce, marinade, and tortillas.