Carne Asada Texas Toast with Chimichurri
Grilled flank steak marinated in citrus and spices, served on crispy Texas toast with cotija cheese, cilantro, and chimichurri drizzle. Perfect for game day or content creation.
Equipment
- Grill (Pellet, Charcoal, Gas, or Blackstone Griddle)
- Instant-Read Thermometer
- Gallon Freezer Bag or Bowl
- Baking Sheet (if using oven for toast)
- Sharp Slicing Knife
Ingredients
Carne Asada Marinade
- 1.5-2 pounds flank steak
- 1/4 cup olive oil
- 1/4 cup fresh lime juice about 2 limes
- 2 tablespoons orange juice
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Texas Toast & Toppings
- 8 slices Texas toast New York Bakery brand recommended
- 2 tablespoons beef tallow or butter optional for brushing
- 1/2 cup crumbled cotija cheese or queso fresco
- 1/4 cup diced white onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño thinly sliced
- chimichurri sauce for drizzling
- lime wedges for serving
Instructions
- Prepare marinade: In bowl or gallon freezer bag, combine olive oil, lime juice, orange juice, minced garlic, cumin, chili powder, smoked paprika, salt, pepper, and cilantro. Add flank steak and coat thoroughly. Refrigerate 2-8 hours, flipping halfway through.
- Preheat grill to high heat: Set to 450-500°F. For pellet grills use sear setting, charcoal grills use full chimney of coals, gas grills preheat all burners to high for 15 minutes. Clean and oil grates thoroughly.
- Grill steak: Remove from marinade, let excess drip off. Place on hottest part of grill. Cook 3-4 minutes per side until internal temp reaches 125-130°F for medium-rare. Transfer to cutting board, tent with foil, rest 10 minutes.
- Prepare Texas toast: Bake at 425°F for 5-7 minutes until crispy. Optional: brush edges with beef tallow before baking, then flash on grill 30 seconds to 1 minute per side for char marks.
- Slice steak against grain: Identify grain direction (parallel lines running lengthwise). Position steak so grain runs left to right. Using sharp knife at slight angle, slice perpendicular to grain into ¼ to ⅓ inch strips. Let sliced steak rest 2-3 minutes.
- Assemble and serve: Place 3-4 oz sliced steak on each toast. Top with cotija cheese, diced onion, cilantro, and jalapeño slices. Drizzle with chimichurri sauce. Serve immediately with lime wedges.
Notes
Marinating Time: 2 hours minimum for adequate flavor penetration. 8 hours maximum to prevent mushy texture from citrus. Don't marinate overnight - extended acid exposure degrades meat texture.
Steak Alternatives: Flank steak recommended for clean slices and visual appeal. Skirt steak has more flavor but irregular grain. Flat iron is more tender but doesn't slice as cleanly. All work, but flank is best for this application.
Temperature Control: High heat (450-500°F) is essential for crust development. Lower temperatures won't create proper Maillard reaction before steak overcooks. Use instant-read thermometer - don't guess doneness.
Against-the-Grain Slicing: This is critical. Flank steak has obvious grain direction. Slice perpendicular to muscle fibers for tender bites. Cutting with grain creates stringy, chewy texture.
Texas Toast Selection: New York Bakery brand has ideal thickness (1 to 1¼ inches) and density. Store brands often cut thinner. Thickness prevents sogginess under juicy steak.
Topping Variations: Street style (onion, cilantro, cotija, lime). GrillNation style (chipotle crema, pickled onions, avocado). Over-top viral (melted Oaxaca cheese, jalapeños, chimichurri). All work - choose based on preference.
Make-Ahead: Marinate steak up to 8 hours ahead. Don't assemble toasts until ready to serve - they get soggy if they sit. Keep components separate for parties and let guests build their own.
Equipment Options: Pellet grill, charcoal grill, gas grill, or Blackstone griddle all work. Griddles create even crust without grill marks. All methods need 450-500°F temperature.
Chimichurri: Use store-bought or homemade. Make chimichurri ahead - flavors improve after sitting 30 minutes to 2 hours. Parsley, garlic, olive oil, red wine vinegar, oregano, red pepper flakes.