Carne asada is one of the most popular typical dishes in Central America. Betsita's green chimichurri sauce is the perfect marriage with any cut of meat and addictive topping to anything savoury.
If you prefer a meat free dish, swap the steak with portobello mushrooms, and spread 1 tablespoon of chimichurri on each mushroom before grilling them (gills side up) in oven or sauteing them.
Green chimichurri is herby, has no heat and is kids friendly.
- 2 scotch fillets (or your preferred fillet steak)
- 4 tsp of green chimichurri
- 2 tsp oil
- Salt and pepper
- For the chimol:
- 3 tomatoes
- 1 spring onion
- 150 - 200g cucumber
- 1/2 cup cilantro (optional)
- 1 lime
- olive oil
- salt and pepper
- 1 small avocado
- 4 small tortillas (optional)
- First pull the steak out of the butcher paper and let it rest on a plate. While it is sitting, use the salt and pepper to season it.
- Give the steak around 15 minutes to warm up. It is important because when you cook it in the pan it will cook more evenly.
- Heat oil in a pan (add a bit more oil if needed), the pan should be very hot. Use tongs to place the steak into the hot oil, cook for around 6 minutes for medium-rare, or to your liking, turning the steak every minute is important.
- Remove the steak from the pan and let them rest on a board or platter for 1 to 2 minutes before serving.
- Drizzle chimichurri on top, after cooking the steak.
- Chop the tomatoes, cucumber and onion in medium fine dice.
- Coarsely chop cilantro.
- Add the juice of 1 or 2 limes (depending how juicy they are).
- Drizzle olive oil and add salt, pepper to your taste.
- Serve with slices of avocado on the side and cooked tortillas.