Last year my family and I visited Santa Fe, New Mexico over Easter and we ate at an amazing restaurant called El Mesón. They specialize in authentic Spanish cuisine. My husband and daughter shared a meat platter and my son and I shared a seafood platter. It is one the best restaurants I’ve ever eaten at and I highly recommend dining there if you visit Santa Fe. The meat platter was served with chimichurri sauce and salbitxada sauce and both were beyond delicious. We ended up asking for an extra side of each and were dipping our bread in them too. These sauces added an exciting dimension of flavor to both dishes.
When we got home I knew I had to try to recreate these sauces. I have yet to make salbitxada sauce, but I have made chimichurri sauce a couple of times. You might remember these steak fajitas with chimichurri sauce.
Chimichurri sauce is simple to make, and as a matter of fact my 11-year old daughter made this sauce all by herself while I was grilling the carne asade. If you have an abundance of cilantro and parsley in your garden this is a great sauce to make.
This carne asade recipe is also simple to make with a handful of ingredients and only 30-minutes of marinating time. The sauce pairs very well with beef and topped on a warm and toasted bolillo roll is beyond heavenly. I served these tortas with Mexican street corn, cebollitas, and slices of avocados. My children and husband loved this meal and I have a feeling it will be requested a few more times before the summer is over.
Carne Asada Tortas with Chimichurri Sauce
- Handful Italian parsley, stems removed
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- Handful fresh cilantro, stems removed
- 2 garlic cloves, peeled
- 3/4 teaspoon dried crushed red pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 4 tablespoons olive oil
- 1 lime, juiced
- 3 cloves garlic, finely chopped
- ¼ cup chopped fresh cilantro
- ½ cup sliced red onion
- 2 pounds flap steak or skirt steak
- Kosher salt and freshly ground black pepper
- 4 to 6 bolillos (Mexican rolls) or French sandwich rolls, lightly buttered and toasted
- Chimichurri sauce
- Avocado slices (optional)
- Puree all ingredients in a blender. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
- In a bowl, combine the olive oil, lime juice, garlic, cilantro, and onion and mix well.
- 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. 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. 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. Let rest 10 minutes, and then slice the steak against the grain into 1/2-inch pieces.
- Place desired amount of meat onto a warm toasted bolillo. Top with chimichurri sauce. Garnish with avocado slices, if desired.