This process is impossible to replicate at home, so tender flat iron steak is a much better option.Īlthough I don’t have them pictured above, feel free to include corn or flour tortillas as part of your meal. Furthermore, salt and phosphate are added to increase moisture retention, making the meat juicier. According to BBQ expert Robb Walsh, these processors marinate tough skirt steak with enzymes that tenderize the meat – and they do their marinating in a commercial vacuum tumbler, which breaks up and stretches out the protein fibers. Restaurants buy skirt steaks pre-marinated and tenderized using a special process from commercial meat processors. The reason I prefer to use flat iron steak over traditional skirt steak for carne asada is that, when grilled at home, skirt steak is never as tender as is in restaurants. My family fights over the charred end pieces! Allow at least 4 hours to marinate the steaks. You’ll likely need to buy two flat iron steaks, but even if you’re able to find a large one, it’s best to cut it in half the steaks will cook faster and you’ll have more surface area to char on the grill. Additionally, the sugar in the marinade encourages caramelization on the grill, which amps up the flavor even more. The main ingredient in my marinade is soy sauce, which may seem unusual, but it enhances the umami (meaty/savory) flavor of the meat. It’s an affordable, widely available cut that’s almost as tender as filet mignon, and it’s ideal for high-heat, quick-cooking methods like grilling. The carne asada, or Mexican-style grilled steak, at most Tex-Mex restaurants is made with skirt steak, but when I make carne asada at home, I prefer to use flat iron steak. Photo by Johnny Miller, Clarkson Potter 2021)

Let Me Eat Cake by Leslie F. Miller