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Carne Asada

Carne Asada


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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.


  • Ready Time : 0 min




  • 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


About Shifrah Devorah and Zipporah Malka


We are a mother-daughter team who LOVE food. So when we started keeping kosher about seventeen years ago, we had to learn how to convert our love of food and eating to our new kosher lifestyle. Now we share what we learned with you. Read more about our first book The Complete Asian Kosher Cookbook and our newest book, Mexican Kosher Cooking




One Response to Carne Asada

  1. I have a weaknes for grilled beef, and this looks fabulous!

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