Cinco de Mayo is right around the corner – what are you making?  We’re showing you how we make the best carne asada, topped with homemade chimicurri… in case you need a little mouth-watering inspiration.

Wash it down with a delicious margarita.  Check out that recipe here.

Carne Asada

Course Main Course
Cuisine Mexican


  • 2-3 lbs flank steak
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/2 bunch cilantro
  • 2 tbsp garlic minced
  • 1 tbsp salt
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp ground black pepper
  • 2 tbsp sugar
  • 1 oranges sliced
  • 1/2 white onion sliced


  • Combine orange juice, lime juice, cilantro, minced garlic and seasonings in a bowl.
  • Coat flank steak with marinade, then place steak in airtight container with orange slices and onion slices. Refrigerate for 4-24 hours.
  • Remove flank steak from container, and get rid of any orange and onion slices.
  • Grill 3-5 minutes at 400°. Flip and grill for 3-5 more minutes until the internal temp reaches 130°.
  • Let the meat rest covered for 10 minutes.
  • Slice thinly against the grain.


Keyword Beef, Cilantro, Steak, Tacos



Course Dipping Sauce
Cuisine Mexican


  • 1 1/2 cups fresh parsley
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh oregano or 1 tsp dried
  • 1/4 small red onion
  • 3 garlic cloves
  • 3 tbsp red wine vinegar
  • 3 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 3/4 cup olive oil


By Hand

  • Chop parsley, cilantro, oregano, onion and garlic.
  • Add to mixing bowl with remaining ingredients, blend.

Food Processor

  • Roughly chop onion and garlic.
  • Add onion , garlic, red wine vinegar, lemon juice and salt to food processor. Pulse.
  • Add parsley, cilantro, oregano and red pepper flakes. Pour in olive oil while pulsing serveral times, until herbs are finely minced.


Keyword Chimichurri