Columbian Carne Asada

Columbian Carne Asada

Get a new twist for your BBQ with Columbian-Mexican-Venezuelan Carne Asada. The tender meat with a lime-tangerine-chipotle flavor is served with the king of salsas. In Venezuela, there is no BBQ without Guasacaca sauce. Don't be fooled by its similar look to Guacamole.
Cuisine Colombian, Venezuelan
Servings 3


  • 1.25 lb sirloin beef


  • 1 tbsp white vinegar
  • 1 tbsp lime or lemon juice
  • oil
  • salt


  • 1 green bell pepper
  • 1 small onion
  • 1 bunch cilantro
  • 1/4 cup parsley
  • 2 cloves garlic or more to taste
  • 1 tbsp white vinegar
  • 1 tbsp lime or lemon juice
  • 2 tbsp corn or olive oil

Culinary Spice Kit:

  • Pouch [1] Tangerine peel, cumin, garlic, black pepper, oregano
  • Pouch [2] Chipotle flakes



  • Season meat with salt to taste.
  • In a BOWL, mix vinegar and lime juice with 2 tbsp oil, and Asada Spices [1] and Asada Spices [2] to taste.
  • Add meat and mix well. Cover.
  • Let marinate in the fridge for 24┬áhours.*


  • Roughly cut all Guasacaca ingredients and mix them in a FOOD PROCESSOR with 1/4 cup of water into a smooth, running sauce.
  • Season with salt and pepper to taste.


  • Grill or fry meat in a PAN until fully cooked.


  • Serve meat with Guasacaca sauce, rice, and a salad of your choice.
  • Enjoy!


* If you have only 2 hours for marinating, cut meat into 1-inch pieces.
Keyword chipotle, tangerine peel