Seared Carne Asada with Charred Jalapeño Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy skirt steak seared to perfection topped with a vibrant chimichurri sauce featuring charred jalapeños for a smoky kick. This mexican-inspired beef ready in about 25 minutes pairs skirt steak, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a cast iron skillet or grill pan over high heat. Rub 1.5 lbs skirt steak with 2 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper evenly.
  2. Step 2: Place 2 medium jalapeños directly on the hot skillet and char on all sides for about 5 minutes until blackened and blistered. Remove and let cool.
  3. Step 3: Char the skirt steak on the hot skillet for 3-4 minutes per side for medium-rare, until a deep crust forms. Remove and let rest 5 minutes.
  4. Step 4: In a food processor, combine charred jalapeños (seeded if less heat desired), 1/2 cup fresh cilantro, 1/2 cup fresh parsley, 3 garlic cloves, 3 tbsp lime juice, 2 tbsp red wine vinegar, 1 tsp honey, and 2 tbsp water. Pulse until a coarse sauce forms.
  5. Step 5: Slice the rested steak thinly against the grain and spoon the jalapeño chimichurri generously over the top. Serve immediately with warm tortillas or rice.

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Frequently asked questions

How long does Seared Carne Asada with Charred Jalapeño Chimichurri take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seared Carne Asada with Charred Jalapeño Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skirt steak from drying out.

Can I substitute ingredients in Seared Carne Asada with Charred Jalapeño Chimichurri?

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 Seared Carne Asada with Charred Jalapeño Chimichurri 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.

What goes well with Seared Carne Asada with Charred Jalapeño Chimichurri?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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