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.
4 to 6bolillosMexican rolls or French sandwich rolls, lightly buttered and toasted
Puree all ingredients in a blender. Transfer to a 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.