Mesquite-Grilled Carne Asada with Chimichurri Sauce
Juicy flank steak marinated and grilled over mesquite for a smoky char, served with a fresh parsley and cilantro chimichurri sauce for a bold regional twist. This mexican-inspired beef (high protein) ready in about 25 minutes blends flank steak, olive oil, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs flank steak
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 2 tbsp water
Instructions
- Step 1: In a large bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp fresh lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Add 1.5 lbs flank steak and turn to coat thoroughly. Marinate for at least 1 hour or up to overnight in the refrigerator.
- Step 2: Prepare the chimichurri by mixing 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh cilantro, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, and 2 tbsp water in a small bowl. Set aside to let flavors meld.
- Step 3: Preheat a grill or grill pan to high heat. Grill the marinated flank steak for 4-5 minutes per side for medium-rare, until edges develop a smoky char and internal temperature reaches 130°F.
- Step 4: Remove steak from grill and let rest for 10 minutes before slicing thinly against the grain.
- Step 5: Serve sliced steak topped with generous spoonfuls of chimichurri sauce alongside grilled vegetables or warm tortillas.
Frequently asked questions
How long does Mesquite-Grilled Carne Asada with Chimichurri Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mesquite-Grilled Carne Asada with Chimichurri Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Mesquite-Grilled Carne Asada with Chimichurri Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mesquite-Grilled Carne Asada with Chimichurri Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mesquite-Grilled Carne Asada with Chimichurri Sauce high protein?
Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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