WHY THIS RECIPE WORKS: Carne asada (literally meaning “grilled meat”) is the Mexican answer to steak on the grill. Generally, a thin steak is marinated with lime juice and salt, cooked until well charred on the outside, and
served with a bevy of sides—rice, beans, and salsa are common. It was first served at the Tampico Club in Mexico City, and nowadays the steak is eaten both as an entrée unto itself and as a filling for tacos, burritos or other composed dishes. In keeping with tradition, we wanted our steak to have a nicely charred exterior. We also wanted the interior to be reasonably tender and well seasoned. Many recipes call for skirt steak, and we found that this cut worked perfectly since it is already thin and has good flavor and texture when cooked to medium (which we preferred over the well-done steak called for in many recipes). We found that the traditional marinade was interfering with our ability to achieve a good sear because of the excess moisture it left on the steaks. Instead, we opted for a dry rub of salt and cumin, and we also let the steak dry out in the refrigerator for 45 minutes. In order to achieve maximum char before the interior overcooked, we needed the hottest possible grill fire, so we corralled the coals using a disposable roasting pan with the bottom cut out. To work in the traditional lime flavor, we squeezed lime juice on the steaks just before serving, and rubbed them with a clove of garlic for a layer of pungent flavor. If you can’t find skirt steak, substitute 2 pounds of sirloin steak tips, sometimes labeled flap meat. If using table salt, reduce the amount of salt to 1 teaspoon. We prefer the skirt steak cooked to medium, but if you prefer it more or less done. Serve with fresh salsa, refried beans, rice, and/or warm tortillas.
Serves 4 to 6
INGREDIENTS
- 2 teaspoons kosher salt
- ¾ teaspoon ground cumin
- 1 (2-pound) skirt steak, trimmed, cut with grain into 4 equal steaks, and pounded ¼-inch thick
- 1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)
- 1 garlic clove, peeled and smashed
- Lime wedges
INSTRUCTIONS
- Combine salt and cumin and sprinkle evenly over both sides of steaks. Transfer steaks to wire rack set in rimmed baking sheet and refrigerate, uncovered, for at least 45 minutes or up to 24 hours. Meanwhile, if using
charcoal, use kitchen shears to remove and discard bottom of roasting pan; reserve pan collar. - FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, place roasting pan collar in center of grill, oriented over bottom vents, and pour coals into even layer in collar. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
- FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place steaks on grill (over coals if using charcoal). Cook, uncovered, until well browned on both sides and meat registers 130 to 135 degrees (for medium), 2 to 4 minutes per side. Transfer steaks to carving board, tent with aluminum foil, and let rest for 5 minutes.
- Rub garlic clove thoroughly over 1 side of steaks. Slice steaks against grain into ¼-inch-thick slices and serve with lime wedges.
