Contigo® Carne Asada


  1. Puree jalapeno, sour cream, mayonnaise, and lime juice for aioli. Reserve for plating.
  2. Toss skirt steak in chimichurri sauce and allow to marinade overnight.
  3. Heat oil in sauté pan over medium high heat. Add marinated skirt steak and cook to desired degree of doneness. 
  4. Place skirt on plate and streak with jalapeno aioli.


  • 2 lb Contigo® skirt meat
  • 1 cup Contigo® Chimichurri Sauce
  • 2 tbsp Roma® Oil, Olive
  • 1/4 tsp Magellan® sea salt
  • 1/4 tsp Magellan® Black Pepper, ground
  • 4 Peak Fresh Produce® Jalapeño Pepper(s), roasted, seeded and peeled
  • 1 cup West Creek® Mayonnaise
  • 2 tbsp Nature's Best Dairy® Sour Cream
  • 1 Peak Fresh Produce® Lime(s), juice only