A classic bistro meal with an Argentine twist! The bright vibrant green sauce is great for the steak and the oven roasted frites. Served next to a fresh salad, it’s a simply stunning meal.

We Provide
  • 10 Oz. Carne Asada Meat
  • 6 Tablespoons Mojo
  • ½ Teaspoon Dried Oregano
  • 1 Oz. Cilantro
  • 1 Lime
  • 2 Ears Corn
  • 2 Poblano Peppers
  • 1 Oz. Shredded Parmesan Cheese
You Provide
  • Salt and Pepper
  • Olive Oil
  • Rimmed Baking Sheet
  • Cutting Board
  • Chefs Knife
  • Medium Mixing Bowl with Lid or Cling Wrap
  • Bowl or Bag to Marinate Meat
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Step 1


Combine Mojo and dried oregano into bowl or bag and add carne asada meat. Make sure all pieces of steak are separated and able to absorb the marinade. Place in fridge to marinate as long as possible.

Step 2


Preheat broiler or grill to high. Remove the husks and silk of the corn. Place corn and poblano pepper on rimmed baking sheet and drizzle with olive oil. Once broiler or grill is hot, place under/over heat and let char on each side for about 4 minutes (this will vary on cooking method).

Step 3


While the veggies char, roughly chop the cilantro and cut the lime in half. Set aside. Once corn and poblanos are charred, remove from heat. Place poblanos in medium mixing bowl and cover with lid or cling wrap to let the stem pull the skin away from the peppers.

Step 4


While the corn cools and the poblanos steam, place meat on same rimmed baking sheet and place under the broiler or on grill. Cook for 8 minutes on one side only to ensure you get a nice char on one side.

Step 5


While the carne asada cooks, peel the skin off the poblanos and then remove the stems and seeds. Dice and place into medium mixing bowl. Remove the kernals of corn from the cob and place into bowl with the peppers. Add the parmesan cheese, half the cilantro and a squeeze of lime juice. Season with salt and pepper and stir to combine.

Step 6


To plate, create a bed with the carne asada and top with half of the corn salad. Finish with a sprinkle of cilantro.



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