Dish · mexican
Carne Asada
Thin-cut beef marinated in lime juice, garlic, and cilantro, then grilled hot and fast over an open flame and sliced across the grain.
Where it comes from
It developed in northern Mexico's ranching regions, where beef was more available than in the country's south, and grilling over an open fire suited large gatherings where a cut of meat needed to feed many people fast.
What cooks argue about
Cooks argue over flank steak against skirt steak, since the grain and fat differ, and over marinating for hours, which can turn the surface mushy, against a short soak that keeps the texture intact.
Versions
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What goes in it
Each one opens everything else made with it.
flank steak
garlic
cilantro
onion