Carne Asada
Chimichurri Butter, Frijoles Aligot, Maggi Onions, Charred Hot Sauce, Cilantro, Tortillas
Chef Thomas Bille of Beast of the Belly | Spring, TX
Adapted by StarChefs | January 2026 | Photo: Bethany Ochs
INGREDIENTS
Carne Asada:
Flank steak
1 kilogram orange juice
900 grams sliced onions
400 grams lime juice
200 grams tamari
200 grams sliced garlic
140 grams kosher salt
90 grams ground black pepper
70 grams cilantro stems
40 grams ancho chile powder
40 grams guajillo chile powder
30 grams smoked paprika
25 grams ground coriander
6 grams ground Mexican oregano
4 grams bay leaves
Chimichurri:
2 bunches parsley
2 bunches cilantro
2 bunches scallions
1 cup lemon juice
½ cup red wine vinegar
2 teaspoons ground cumin
1 teaspoon chile flakes
1 teaspoon ground Mexican oregano
6 cloves garlic
3 cups olive oil
Kosher salt
Chimichurri Butter:
5 pounds butter
Charred Hot Sauce:
760 grams jalapeño peppers
360 grams serrano peppers
60 grams chile de árbol peppers
750 grams white onions
50 grams garlic
180 grams lime juice
80 grams kosher salt
10 grams MSG
1½ liters corn oil
Maggi Onions:
10 pounds sliced white onions
1 cup Maggi seasoning
1 cup lime juice
½ cup tamari
Ground black pepper
Kosher salt
Frijoles:
4 cups Mayocoba beans, sorted, washed, rinsed
150 grams sliced white onions
25 grams garlic
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon ground cumin
2 morita chiles
2 bay leaves
Kosher salt
Frijoles Aligot:
2 cups smoked beef tallow
150 grams white onions
25 grams garlic
2 cups shredded Oaxaca cheese
To Assemble and Serve:
Cilantro
50/50 flour-corn tortillas
METHOD
For the Carne Asada:
Place flank steak in a large nonreactive container and set aside. In a large mixing bowl, combine all remaining ingredients. Using a Vitamix Commercial immersion blender, purée until smooth. Pour over meat. Cover and refrigerate.
For the Chimichurri:
Place parsley, cilantro, and scallions in ice water. Pat dry and transfer to a mixing bowl with lemon juice, vinegar, cumin, chile flakes, oregano, and garlic. Using a Vitamix Commercial immersion blender, purée until smooth. Slowly stream in oil, blending until mixture is fully emulsified. Season with salt. Set aside.
For the Chimichurri Butter:
In a mixing bowl, combine butter and 650 grams Chimichurri. Portion into 500-gram deli containers. Cover and refrigerate.
For the Charred Hot Sauce:
Prepare and heat a grill. Add peppers, onions, and garlic. Grill until evenly charred on all sides. Transfer to a mixing bowl with lime juice, salt, and MSG. Using a Vitamix Commercial immersion blender, purée until smooth. Slowly stream in oil, blending until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Maggi Onions:
Prepare and heat a grill. Char onions until blackened on all sides. Transfer to a mixing bowl with remaining ingredients. Toss to evenly coat. Transfer to a nonreactive container and reserve.
For the Frijoles:
In a stock pot over medium heat, bring beans and 1 gallon water to a boil. Reduce heat and add remaining ingredients. Cook until beans are fork-tender. Remove from heat and set aside.
For the Frijoles Aligot:
In a small saucepan over medium heat, combine tallow, onions, and garlic. Sauté until golden brown. Add to pot with Frijoles. Return pot to medium heat and cook 5 minutes. Remove from heat and let sit 15 minutes at room temperature. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Fold in cheese. Purée again until smooth. Set aside.
To Assemble and Serve:
Prepare and heat a grill. Grill Carne Asada to desired doneness. Baste with Chimichurri Butter. Let rest, topping with additional Chimichurri Butter. Slice and shingle meat on the left side of a serving plate. Top with desired amount Maggi Onions and 1 spoonful Frijoles Aligot. Spoon Charred Hot Sauce on right side of plate. Garnish with cilantro and serve with warmed tortillas.
