Carne Asada

Skirt steak is the right cut, not flank. Skirt has more fat, more flavor, and a looser grain that makes it easier to slice thin without going chewy. Flank works, but it'll always taste a little leaner. If your butcher offers outside skirt, grab it.

Marinate in citrus and chiles for at least 2 h, but no more than 8. The acid will start to denature the proteins and turn them mushy after that. A classic carne asada marinade is lime, orange, garlic, cumin, oregano, and chipotle.

Sous vide at 130°–135°F for 2–3 h, no more. Skirt is thin and cooks fast - leaving it longer won't add tenderness, just degrade the texture. The whole point is to keep the medium-rare doneness while letting the flavors penetrate.

Sear over the highest heat you can generate. A rip-screaming carbon steel pan or a grill grate held directly over coals. You want char in 30 sec, not slow caramelization. Carne asada should taste of fire, not stovetop.

Anti-tip: don't slice with the grain. Skirt steak's grain runs across the strip, and slicing parallel to it gives you long, chewy ribbons. Cut against the grain at a slight angle for short, tender bites. This single trick separates good carne asada from bad.

Marinate for at least 2 h, up to overnight for deeper flavor

Pat meat dry before searing to get the best char

Let rest 5 min after searing before slicing

Even at medium, slicing against the grain is important

This temperature holds longer without getting mushy

Works well for meal prep - reheats better than medium-rare