Carne Asada Tacos with Jalapeño–Lime Chimichurri
Looking for more taco-night inspiration? Try my Chipotle-Lime Chicken Tacos or Fish Tacos with Grilled Pineapple & Crunchy Slaw for something fresh and light.
Helpful Tips
Storage
- Steak: Store cooked steak in an airtight container in the fridge for up to 3 days
- Chimichurri: Keeps refrigerated for up to 3 days
- Beans: Store in the fridge for up to 3 days
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Substitutions
- Steak: Use rump or sirloin if skirt or flank isn’t available
- Orange juice: Substitute with honey (1–2 tsp) if needed
- Black beans: Pinto beans or kidney beans also work well
Serving Suggestions
- Add avocado slices or Greek yoghurt for extra creaminess
- Great for feeding a group - serve family-style and let everyone build their own tacos
Helpful Tips
Storage
- Steak: Store cooked steak in an airtight container in the fridge for up to 3 days
- Chimichurri: Keeps refrigerated for up to 3 days
- Beans: Store in the fridge for up to 3 days
Substitutions
- Steak: Use rump or sirloin if skirt or flank isn’t available
- Orange juice: Substitute with honey (1–2 tsp) if needed
- Black beans: Pinto beans or kidney beans also work well
Serving Suggestions
- Add avocado slices or Greek yoghurt for extra creaminess
- Great for feeding a group - serve family-style and let everyone build their own tacos
Ingredients
For the Carne Asada:
- 2 kg skirt or flank steak
- 2 tbsp olive oil
- 4 garlic cloves, finely crushed
- ½ bunch coriander, finely chopped
- 2 tbsp freshly squeezed lime juice
- 2 tsp finely grated lime zest
- 3 tbsp fresh orange juice
- 1 tbsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- salt and pepper, to taste
For the Jalapeño & Lime Chimichurri:
- ½ cup flat-leaf parsley, finely chopped
- 1 cup coriander, finely chopped
- 1 jalapeño, finely chopped
- 2 garlic cloves, minced
- 1½ tbsp freshly squeezed lime juice
- 1 tsp finely grated lime zest
- 2–3 tbsp orange juice
- ½ cup olive oil
- ½ tsp ground cumin
- Salt and pepper, to taste
For the black beans:
- 2 × 400 g cans black beans, rinsed and drained
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tbsp freshly squeezed lime juice
- Salt, to taste
To Serve:
- Warm tortillas (small)
- Finely shredded red cabbage
- Extra lime wedges (optional)
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Carne Asada:
- Pat the steak completely dry with paper towel.
- In a large bowl, combine olive oil, garlic, coriander, lime juice, lime zest, orange juice, cumin, smoked paprika, oregano, salt and pepper.
- Add steak and massage the marinade evenly into the meat. If time permits, marinate for 30 minutes or refrigerate for up to 24 hours for deeper flavour.
- Heat a BBQ or grill pan over high heat. Remove the steak from the marinade, allowing excess to drip off, then lightly pat the surface dry with paper towel to help it sear properly. Cook for 3–4 minutes per side for medium-rare, depending on thickness.
For the Jalapeño & Lime Chimichurri:
Combine parsley, coriander, jalapeño, garlic, lime juice, lime zest, orange juice, cumin and olive oil in a bowl. Season generously with salt and pepper and set aside at room temperature.
For the black beans:
Add black beans to a bowl. Drizzle with olive oil, sprinkle over cumin, smoked paprika and salt, then finish with lime juice. Stir well and set aside. Serve at room temperature or warm briefly if preferred.
To serve:
Warm tortillas and fill with steak and jalapeño–lime chimichurri.
Ingredients
For the Carne Asada:
- 2 kg skirt or flank steak
- 2 tbsp olive oil
- 4 garlic cloves, finely crushed
- ½ bunch coriander, finely chopped
- 2 tbsp freshly squeezed lime juice
- 2 tsp finely grated lime zest
- 3 tbsp fresh orange juice
- 1 tbsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- salt and pepper, to taste
For the Jalapeño & Lime Chimichurri:
- ½ cup flat-leaf parsley, finely chopped
- 1 cup coriander, finely chopped
- 1 jalapeño, finely chopped
- 2 garlic cloves, minced
- 1½ tbsp freshly squeezed lime juice
- 1 tsp finely grated lime zest
- 2–3 tbsp orange juice
- ½ cup olive oil
- ½ tsp ground cumin
- Salt and pepper, to taste
For the black beans:
- 2 × 400 g cans black beans, rinsed and drained
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tbsp freshly squeezed lime juice
- Salt, to taste
To Serve:
- Warm tortillas (small)
- Finely shredded red cabbage
- Extra lime wedges (optional)
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Carne Asada:
- Pat the steak completely dry with paper towel.
- In a large bowl, combine olive oil, garlic, coriander, lime juice, lime zest, orange juice, cumin, smoked paprika, oregano, salt and pepper.
- Add steak and massage the marinade evenly into the meat. If time permits, marinate for 30 minutes or refrigerate for up to 24 hours for deeper flavour.
- Heat a BBQ or grill pan over high heat. Remove the steak from the marinade, allowing excess to drip off, then lightly pat the surface dry with paper towel to help it sear properly. Cook for 3–4 minutes per side for medium-rare, depending on thickness.
For the Jalapeño & Lime Chimichurri:
Combine parsley, coriander, jalapeño, garlic, lime juice, lime zest, orange juice, cumin and olive oil in a bowl. Season generously with salt and pepper and set aside at room temperature.
For the black beans:
Add black beans to a bowl. Drizzle with olive oil, sprinkle over cumin, smoked paprika and salt, then finish with lime juice. Stir well and set aside. Serve at room temperature or warm briefly if preferred.
To serve:
Warm tortillas and fill with steak and jalapeño–lime chimichurri.
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