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Carne Asada with Chimichurri Sauce

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Carne Asada with Chimichurri Sauce

Try this super delicious Latin American dish of grilled meat paired with a flavorful green herb sauce.

Ingredients

Servings   6   Serving Size   3 ounces beef and 1/3 cup sauce

  • 1/4 cup water
  • 1 pound unpeeled zucchini, cut into 1/2-inch pieces
  • 1 pound green beans, trimmed, cut in half
  • 1 1/2 pounds strip, skirt, or flank steak (1/2 to 3/4 inch thick), all visible fat discarded
  • 1/4 teaspoon salt
  • 1/4 teaspoon (freshly ground preferred)
  • Cooking spray

Chimichurri Sauce

  • 1 1/2 cups Italian (flat-leaf) parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon water
  • 1 tablespoon crushed red pepper flakes (optional)
  • 2 teaspoons olive oil
  • 3 medium garlic cloves, minced
  • 1 teaspoon honey or agave nectar
  • 1 teaspoon dried oregano, crumbled
  • 1/4 teaspoon pepper (freshly ground preferred)
  • 1/4 teaspoon salt

Directions

Tip: Click on step to mark as complete.

  1. Pour 1/4 cup water into a medium saucepan. Add the zucchini and green beans. Bring to a boil over high heat. Reduce the heat to low. Steam, covered, for 8 to 10 minutes, or until the vegetables are tender and easily pierced with a fork. Drain in a colander. 
  2. Meanwhile, pat the beef dry with paper towels. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over the beef. 
  3. Lightly spray a heavy skillet with cooking spray. Heat the skillet over medium-high heat until hot. Add the beef. Cook for 2 minutes without turning so it browns. 
  4. Using a spatula, loosen, lift, and turn over the beef. Cook for 2 minutes. Remove from the heat. Let stand under a loose tent of aluminum foil for 5 minutes. 
  5. Meanwhile, in a small bowl, whisk together the sauce ingredients.
  6. Spoon the sauce over the beef. Serve with the zucchini and green beans. 

Cooking Tip: Strip, skirt, and flank are lean cuts of beef, so don’t overcook them or they'll get tough.

Keep it Healthy: Don't have fresh zucchini or green beans on hand? You can steam fresh broccoli or cauliflower instead.

Tip: Serve with warm corn tortillas, brown rice, or other whole grain if desired.

Tip: Nutrition information for Carne Asada in table.

Nutrition information for Chimichurri Sauce:
Calories  26
Fat 1.5 g
Saturated Fat  0.0 g
Trans Fatty Acid  0.0 g
Polyunsaturated Fat  0.0 g
Monounsaturated Fat 1.0 g
Cholesterol  0 mg
Sodium  107 mg
Carbohydrates  3 g
Dietary Fiber  1 g
Total Sugars  1g
Protein 1 g

Nutrition Facts

Carne Asada with Chimichurri Sauce

CaloriesCalories

217 Per Serving

ProteinProtein

28g Per Serving

FiberFiber

3g Per Serving

Cost Per ServingCost Per Serving

$4.26

Nutrition Facts

Calories 217
Total Fat 7.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.5 g
Cholesterol 55 mg
Sodium 281 mg
Total Carbohydrate 10 g
Dietary Fiber 3 g
Sugars 5 g
Protein 28 g

Dietary Exchanges
2 vegetable, free, 3 lean meat

Copyright © 2018 American Heart Association, Healthy For Good™

Try this super delicious Latin American dish of grilled meat paired with a flavorful green herb sauce.

Nutrition Facts

Carne Asada with Chimichurri Sauce

CaloriesCalories

217 Per Serving

ProteinProtein

28g Per Serving

FiberFiber

3g Per Serving

Cost Per ServingCost Per Serving

$4.26
×
Calories 217
Total Fat 7.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.5 g
Cholesterol 55 mg
Sodium 281 mg
Total Carbohydrate 10 g
Dietary Fiber 3 g
Sugars 5 g
Protein 28 g

Dietary Exchanges
2 vegetable, free, 3 lean meat

Ingredients

Servings   6   Serving Size   3 ounces beef and 1/3 cup sauce

  • 1/4 cup water
  • 1 pound unpeeled zucchini, cut into 1/2-inch pieces
  • 1 pound green beans, trimmed, cut in half
  • 1 1/2 pounds strip, skirt, or flank steak (1/2 to 3/4 inch thick), all visible fat discarded
  • 1/4 teaspoon salt
  • 1/4 teaspoon (freshly ground preferred)
  • Cooking spray

Chimichurri Sauce

  • 1 1/2 cups Italian (flat-leaf) parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon water
  • 1 tablespoon crushed red pepper flakes (optional)
  • 2 teaspoons olive oil
  • 3 medium garlic cloves, minced
  • 1 teaspoon honey or agave nectar
  • 1 teaspoon dried oregano, crumbled
  • 1/4 teaspoon pepper (freshly ground preferred)
  • 1/4 teaspoon salt

Directions

Tip: Click on step to mark as complete.

  1. Pour 1/4 cup water into a medium saucepan. Add the zucchini and green beans. Bring to a boil over high heat. Reduce the heat to low. Steam, covered, for 8 to 10 minutes, or until the vegetables are tender and easily pierced with a fork. Drain in a colander. 
  2. Meanwhile, pat the beef dry with paper towels. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over the beef. 
  3. Lightly spray a heavy skillet with cooking spray. Heat the skillet over medium-high heat until hot. Add the beef. Cook for 2 minutes without turning so it browns. 
  4. Using a spatula, loosen, lift, and turn over the beef. Cook for 2 minutes. Remove from the heat. Let stand under a loose tent of aluminum foil for 5 minutes. 
  5. Meanwhile, in a small bowl, whisk together the sauce ingredients.
  6. Spoon the sauce over the beef. Serve with the zucchini and green beans. 

Cooking Tip: Strip, skirt, and flank are lean cuts of beef, so don’t overcook them or they'll get tough.

Keep it Healthy: Don't have fresh zucchini or green beans on hand? You can steam fresh broccoli or cauliflower instead.

Tip: Serve with warm corn tortillas, brown rice, or other whole grain if desired.

Tip: Nutrition information for Carne Asada in table.

Nutrition information for Chimichurri Sauce:
Calories  26
Fat 1.5 g
Saturated Fat  0.0 g
Trans Fatty Acid  0.0 g
Polyunsaturated Fat  0.0 g
Monounsaturated Fat 1.0 g
Cholesterol  0 mg
Sodium  107 mg
Carbohydrates  3 g
Dietary Fiber  1 g
Total Sugars  1g
Protein 1 g

Copyright © 2018 American Heart Association, Healthy For Good™

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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