Grilled Carne Asada + Avocado Chimichurri w/ Belching Beaver Piña Colada IPA

It. Is. SWELTERING. If any day called for cooking outside and an icy cold beer, this would be it. My cousin, Greg, has a recipe for the most amazing chimichurri, which my cowboy replicates often. I decided to try my hand at my own concoction of what my husband would later deem "guacamole chimichurri". Hopefully you're better at dicing avocados than I am. 

The perfect summer beer + dinner pairing. Grilled carne asada and flavorful avocado chimichurri goes deliciously with Belching Beaver's sweet piña colada IPA

| The Bites |

What you'll need:


Thin sliced carne asada
1/3 C cilantro
1 TBSP oregano
3 TBSP red wine vinegar
4 TBSP olive oil
1 TBSP lime juice
1 TSP red pepper flakes
salt + pepper


Preheat your outdoor grill, indoor grill, or campfire, whatever your fancy. 



In a food processor, combine cilantro, oregano, olive oil, red wine vinegar, 
red pepper and salt and pepper. Blend until smooth. 


Meanwhile, season your meat with salt, pepper and a squeeze of lime juice. 
These are really thin cuts, so they really only need a couple of minutes on each side.


Dice your avocados and add blended chimichurri sauce until combined. 


Serve on top of carne asada and enjoy!

| The Brew |


I based this pairing on both the meal and the balmy 100 degree weather we have been having here.  I went with my first thought and picked up some Great Lei, a Piña Colada flavored IPA from Belching Beaver out of Vista, CA.  I am not usually adventurous when it comes to adding flavors to established beer styles, but after trying Great Lei once I was sold.   


Paired with this dish I imagined the sweet tropical flavors would compliment the brightness of chimichurri, while the heavier malt and hops would stand up against the savory meat. 

Key points:

  • American IPA
  • 6.6% ABV
  • Medium body, good hop presence, coconut and tropical flavors

Cheers!

S+S

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