Carne Asada

Carne Asada with Chimichurri Sauce

Serves 6
Ingredient list: 

For the Carne Asada:

1 1/2 lb strip, skirt, or flank steak (1/2-3/4 inch thick)

1/4 tsp salt

1/4 tsp ground black pepper

1 lb zucchini (unpeeled, cut into 1/2-inch pieces)

1 lb green beans (ends trimmed, cut in half)

Cooking spray

For the Chimichurri Sauce:

1 1/2 cups flat leaf parsley – wash and remove tough stems, (OK to leave the stems that attach to the leaves) finely chopped

1/2 cup cilantro – wash and remove tough stems, finely chopped

3 clove garlic (minced)

2 Tbsp red wine vinegar

2 tsp olive oil

1 tsp honey or agave

1 Tbsp water

1 Tbsp crushed red pepper (optional)

1 tsp dried oregano

1/4 tsp salt

1/4 tsp ground black pepper

Preparation: 

Dry the steak with paper towels and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Coat a heavy skillet with cooking spray and heat on medium- high heat. When skillet is hot, add the steak, and cook it 2 minutes without turning so it browns.

Using a spatula loosen, lift and flip the steak and cook on the other side for 2 minutes.

Remove the steak from heat and rest under a loose tent of foil for 5 minutes.

While the steak is resting, steam the vegetables.

In a sauce pan with a cover, place 1/4 cup of water and add the zucchini and green beans.

Put the vegetables on high heat and bring to a boil, then lower to low heat and steam for 8-10 minutes. These are done when they are easily pierced with a fork.

Make the Chimichurri sauce by chopping the parsley and cilantro finely, mincing the garlic and combining these in a jar or bowl, with the red wine vinegar, olive oil, water, crushed red pepper (optional), dried oregano, salt and black pepper. Mix well.

Cut meat across the grain into thin strips and place on the plate with the Chimichurri sauce on top and the steamed vegetables on the side.

Recipe courtesy of the American Heart Association