Go to the Recipe: Grill Ultra-Thin Steaks With Max Flavor and Texture
Curious about the advantage of thin slicing the citrus versus just zesting and juicing... Also, I usually cook skirt intact, then slice against the grain on the bias... this lets me get nice crispy exterior and a nice steaky interior, with easier cuts... But I will try this method, though I think I don't have a mandoline in the house, due to some nasty cuts I got on it.
All due respect but have you had this in Mexico? They do not overcomplicate anything let alone pounding the meat into paper. This does not seem like an improvement on the simplicity of carne asada. Embrace the simplicity of this dish and respect the culture that it comes from rather than trying to make it something trendy. Seems kind of desperate like serving mashed potatoes in a martini glass 😆 come on man!
Interesting.
When I want to grill skirt steak, I use the techniques & marinade from Alton Brown's _Raising the Steaks_ episode on the Food Network. The marinade is quite good but the techniques shown on how to cook the steak and then how to slice it for serving are brilliant--and ones that I regularly use. The cooking technique has to be done on a charcoal grill but absolutely removes the flare-ups.
It's just a recipe, man.
If you're all bent out of whack about a recipe, there are other websites out there you could patronize.
The knife safety gloves are a really good thing to add to your kitchen tool set. (types the woman who sliced the end off her right forefinger while slicing limes*)
* and no, it's not enough to get re-attached surgically.
I made this today using skirt steak and it was fabulous!!!!
Recipe Police. It doesn't matter "how they do it in Mexico", Grant's not there nor is he cooking for you. I can assure you a loosely defined dish like Carne Asada is not uniformly cooked all over Mexico nor should it be. The dish's origins are in "Latin America" which is a pretty big place with very diversified culture. But above it's being made in Seattle Washington..which is not a part of "Latin America" nor constrained to its rules.
To all recipe police: no one gives a shit.
What I got from the video is the thinly sliced citrus make for a good garnish as well (in addition to being used to marinade)
What king of GRILL are you using... I have to get one of those! Any information would be appreciated. Thank you
Santa Maria or Gaucho Grill. Popular on the West Coast of the USA originally from South America. Good one, cast iron with coil grips and an up / down ratchet: 3500 bucks.
I’ve actually been eyeing one of these for my patio https://lonestargrillz.com/collections/grills/products/santa-maria-grill. I’ve got friends and family with their offset smokers, and they swear by them
The advantages of slicing the citrus with the mandolin whole and thin is that you get everything, juice and zest, much quicker. You also get to eat them after a good char, which I really enjoy.
