Carne Asada Tortas with Chimichurri Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Marinated grilled steak served on toasted bolillo rolls with bright chimichurri sauce, avocado, and red onion. The meat is tender and flavorful from a simple spiced marinade. A satisfying handheld meal ready in under an hour.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- handful Italian parsley (stems removed)
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- handful fresh cilantro (stems removed)
- 2 garlic cloves (peeled)
- 3/4 teaspoon dried crushed red pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 4 tablespoons olive oil
- 1 lime (juiced)
- 3 cloves garlic (finely chopped)
- ¼ cup chopped fresh cilantro
- ½ cup sliced red onion
- 2 pounds flap steak or skirt steak
- Kosher salt and freshly ground black pepper
- 4 to 6 bolillos (Mexican rolls or French sandwich rolls, lightly buttered and toasted)
- Chimichurri sauce
- Avocado slices (optional)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1268mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 264mg
- Calcium
- 109mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.