Video: Carne Asada with Chimichurri


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Carne Asada with Chimichurri


– 1 skirt or flank steak
– Sweetwater Spice Tres Chiles Bath
– Cattleman’s Grill 8 Second Ride Carne Asada
– Hatch Chimichurri sauce (recipe below)


Submerge steak in Sweetwater Spice Tres Chiles bath. Let sit one hour for every pound of meat. Preheat cooker to 475ºF. Grill about 2 to 3 minutes each side, until internal temperature reaches 125ºF. Let rest ten minutes. Slice thin. Serve with hatch chimichurri sauce.

Chimichurri Sauce


– 3/4 cup cilantro
– 1/2 cup flat leaf parsley
– 4 poblano chiles, roasted, peeled & stems removed (use when Hatch chiles are not in season)
– 4 anaheim chiles, roasted, peeled & stems removed (use when Hatch chiles are not in season)
– 1/4 sweet onion
– 6 cloves garlic
– 2 tbsp capers
– 3 tbsp red wine vinegar
– 2/3 cup high quality EVOO
– salt and black pepper, to taste


Place all of the ingredients into the food processor. Pulse until all ingredients are chopped and well combined. Adjust consistency with more olive oil for a looser sauce. 
Cover and refrigerate until ready to use.

Tips & Techniques: Smoked Country Game Sausage


Smoked Country Game Sausage
Yields about 10 lbs


– 3 lbs. ground venison
– 3 lbs. ground elk
– 4 lbs. ground pork (rib tips or shoulder)
– 1/4 cup sugar
– 1/3 cup kosher salt
– 1.5 tsp LEM Cure (pink salt)
– 4 tsp freshly ground black pepper
– 1.5 tsp ground allspice
– 1.5 tsp ground nutmeg
– 2 Tbsp smoked paprika
– 1/4 cup dry milk powder
– 1 cup jalapeños or fresno chiles, minced
– 1 cup ice water
– LEM Natural Hog Casings