INGREDIENTS

• ¼ cup melted chorizo drippings or bacon fat or olive oil
• ¼ cup fresh lime juice
• 2 tablespoons cider vinegar
• 3 tablespoons soy sauce
• 3 tablespoons ground annatto seeds (achiote; see Sources), annatto paste, or ancho chile powder
• 1 tablespoon minced garlic
• ½ cup peeled seeded and diced ripe Roma tomato
• ½ cup chopped fresh cilantro
• ½ cup chopped fresh flat-leaf parsley
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 1- to 1½-pound flank steak

INSTRUCTIONS

1. Place all the marinade ingredients except the steak in a blender and blend well to form a homogenous paste.
2. Pierce the steak all over with a sharp fork or skewer. Place in a large zipper-lock bag and pour over the marinade. Turn and shake the bag to distribute the marinade and place in a bowl. Marinate for 2 hours at room temperature or, better still, overnight in the refrigerator, turning and shaking the bag from time to time.
3. Remove the steak from the marinade. If the steak has been refrigerated, let it sit at room temperature for 1 hour.
4. To broil the steak: Preheat the broiler. Pat the steak dry, place on the broiler pan, and broil about 3 inches from the heating element for 3 to 4 minutes. Flip and broil for 3 to 4 minutes more. This should yield medium-rare meat. Alternatively, to grill the steak: Set up a charcoal or gas grill for medium-high heat. Pat the steak dry and grill for 3 to 4 minutes. Flip and grill for 3 to 4 minutes more. This should yield medium-rare meat.
5. Let the steak rest, loosely covered with aluminum foil, for 5 to 10 minutes, then cut across the grain into ¼-inch-thick diagonal slices.

ALTERNATIVE CUTS

• Skirt steak or bottom sirloin flap steak (bavette)
• Culotte steak, cut ½ inch thick
• Tri-tip steak, cut ½ inch thick.

COOKS’ NOTE

• The steak can also be marinated using any of the suggested steak marinades, spice rubs, and pastes on.
• For a simple taco meal, serve the sliced steak with warm tortillas, salsas, shredded cheese, and Pico de Gallo.
• If you want to be traditional, slice the flank horizontally in half to produce 2 thin steaks, about ¼ inch thick, and proceed with the recipe. Reduce the cooking time to 2 to 3 minutes per side; the meat will come out medium to well-done. This is how carne asada is cooked at most traditional Mexican tacquerías.

LEFTOVERS

• Serve leftover carne asada as a tostada salad. Buy some premade tostada shells, and toss finely shredded cabbage with mayonnaise and lime juice until well dressed. Spoon the cabbage into the shells, then top with the meat, Pico de Gallo, and some crumbled queso fresco.
• You can gently rewarm the sliced meat in a microwave or over low heat in a covered pan, then use it to fill tacos or to make a sandwich called a Mexican torta.