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