You may not have a grill, but you probably have a broiler (you may not know where it is, but that’s a different problem) and can use it to great effect to make delicious meat.
1 lb. hanger steak, flat iron steak, or ask your butcher what they've got for you if you're making carne asada
1/4 c. olive oil
2 cloves garlic, minced
Juice of 2 limes
1 Tbsp salt
1 Tbsp dried oregano
1 Tbsp ground coriander
1 Tbsp ground cumin
Many grinds of Pepper
Toss everything but the meat in a big ziploc, and mush to combine. Open the bag and insert meat. Zip up most of the way, then roll to push out air and zip closed. Marinate overnight or for as long as you have, you non-planning ahead slacker!
Preheat your broiler for a few minutes, and while that’s happening, line a BROILER SAFE pan with foil. Lay the meat out on the foil and broil for 7 minutes or so (you want some charred bits, more than you think are reasonable), then take it out, flip it and broil for another 6 minutes, until it looks awesome.
Take it out and leave it the F alone. Seriously. Don’t touch it, don’t even look at it for 5 more minutes. Think this step isn’t necessary? Why’d I write it then? Your meat is still cooking, this is part of the cooking process, so if you bothered to follow the directions and cook it, freaking DO this.
Chop it up into desired shapes and sizes and OMNOMNOM.
|Taking a first pass at slicing against the grain on the bias|
- Slice against the grain. Always. If you’re going to cut in both directions, use a diamond pattern, rather than square, so you’re never cutting directly with the grain.
- If you do have a barbecue, by all means, use it. Instead of the broiler, just grill over high heat (covered) for 6 minutes per side. Flip it once and don’t poke it or smash it.
- For your carne asada tacos, toss diamond shaped chunks with arbol salsa to make a spicy delicious meat mixture.
Carne Asada (I like to toss the meat with the onion and salsa before putting in the tortilla)
Serve with lime wedge