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Carne Asada

carne asada

Treat yourself to an authentic Mexican BBQ in your own backyard. Serve with Chimichurri sauce and give the BBQ an Argentinean flair. You’ll love the results.

  • 6 ServingsServings


  • 2 pounds rib eye steak, sliced thickly, or 4 pounds chicken thighs (or any other parts you like)


  • 1/4 cup white wine vinegar or lemon juice
  • 1/4 cup olive oil
  • 1 teaspoons oregano
  • 1/2 teaspoon freshly ground black pepper


Slice steak. Mix marinade ingredients together in a non-reactive container like plastic or glass. Add steak/chicken, mix well, and marinate for 1-2 hours.

BBQ Directions:

Start your coals and when they have a light ash, add your steak/chicken and grill over hot coals until done (chicken is done if juices run clear when thighs are pierced with a fork and are no longer pink when slashed near the bone; for meat it is up to your personal taste).

Broiling directions:

Broil steak/chicken in the oven 6 inches below the heat source until done. Make sure chicken is no longer pink.


Fresh Tomato Salsa  and Chimichurri Sauce