Costa Rican Carne Asada Chimichurri Skirt Steak

Lets elevate HomeandFashion.love grill game with this reimagined classic: Costa Rican Carne Asada Skirt Steak, flame-seared and bursting with tropical depth—now crowned with a vibrant, herbaceous Chimichurri worthy of the world’s finest tables. This is a dish where earth’s gifts, tradition, and culinary artistry converge, transforming every gathering into a celebration of flavor and connection.

Carne Asada Skirt Steak

Ingredients:

  • ¾ pound skirt steak, trimmed

  • ⅓ cup Worcestershire sauce

  • 2 cloves garlic, minced

  • Fresh cracked black pepper, to taste

  • ½ cup ketchup (the tangy backbone of this Costa Rican marinade)

  • ½ teaspoon hot pepper seasoning (or Costa Rican Chilero, if available)

Instructions:

  1. Slice and Soak
    Cut steak crosswise into 12-inch lengths. In a small bowl, whisk together Worcestershire, garlic, ketchup, hot pepper, and black pepper.
    Pour over steak in a shallow dish, turning to coat. Cover and refrigerate at least 4 hours, preferably overnight.

  2. Fire and Flame
    Preheat grill to medium-high. Grill steaks 4 inches above the flame, 2–3 minutes per side, until just browned and juicy.

  3. Rest and Serve
    Let steak rest 5 minutes, then slice against the grain. Serve with warm tortillas, black beans, rice, and—now—your house-made Chimichurri.

Master Chef Chimichurri Sauce

This Argentinian classic brings a symphony of fresh herbs, garlic, and vinegar—an essential finishing touch for grilled meats. For best results, chop by hand for a rustic, oil-based texture

Ingredients:

  • 1 cup flat-leaf parsley, finely chopped

  • ½ cup fresh cilantro, finely chopped

  • ¼ cup fresh oregano leaves, finely chopped (or 2 tbsp dried oregano)

  • 4 cloves garlic, finely minced

  • 1 small red chili, seeded and diced (or 1–2 tsp red pepper flakes)

  • ¾ cup extra-virgin olive oil

  • ¼ cup red wine vinegar

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

Instructions:

  1. Chop and Combine
    Finely chop parsley, cilantro, oregano, garlic, and chili. Place in a bowl.

  2. Mix and Marinate
    Add olive oil, red wine vinegar, salt, and black pepper. Stir gently to combine.
    Let sit at room temperature at least 15 minutes, preferably 2 hours, to meld flavors.

  3. Serve Generously
    Spoon chimichurri over sliced carne asada. Reserve extra for dipping tortillas, drizzling over beans, or brightening grilled veggies.

Chef’s Notes:

  • Marinate with Chimichurri: For even deeper flavor, reserve a few tablespoons of chimichurri and brush over the steak as it grills3.

  • Texture is Key: Chop herbs by hand for a loose, oil-based sauce—never a puree6.

  • Make it Your Own: Adjust chili and garlic to taste; let the sauce rest for complexity.

A Feast for All Senses

This dish is a masterful balance of rainforest richness and coastal brightness: smoky, juicy steak; tangy, herbal chimichurri; and the sunlit comfort of traditional sides. It’s a meal that honors heritage, welcomes community, and transforms your table—indoors or out—into a sanctuary of flavor.

Grill with intention. Serve with pride. Taste the immortality of earth’s gifts—revived, reimagined, and shared.