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Marinated Thin Sliced Carne Asada

$0.00

Thin-sliced carne asada is typically cut from the flank or skirt steak—long, flat muscles from the cow’s underside that are prized for their rich beefy flavor and satisfying chew when sliced thin across the grain. The meat delivers an intense, slightly sweet and iron-forward taste with pronounced beef umami; when grilled hot and quickly, it develops a caramelized crust that contrasts beautifully with the tender interior. Buying carne asada from a butcher shop like Bisher’s Quality Meats ensures fresher, better-trimmed cuts, knowledgeable sourcing, and the option for custom thickness or marinade recommendations—advantages that grocery-store prepackaged meat rarely matches, resulting in superior flavor, texture, and value.

Thin-sliced carne asada is typically cut from the flank or skirt steak—long, flat muscles from the cow’s underside that are prized for their rich beefy flavor and satisfying chew when sliced thin across the grain. The meat delivers an intense, slightly sweet and iron-forward taste with pronounced beef umami; when grilled hot and quickly, it develops a caramelized crust that contrasts beautifully with the tender interior. Buying carne asada from a butcher shop like Bisher’s Quality Meats ensures fresher, better-trimmed cuts, knowledgeable sourcing, and the option for custom thickness or marinade recommendations—advantages that grocery-store prepackaged meat rarely matches, resulting in superior flavor, texture, and value.

Cooking and serving tips

  • Prep: Marinated with Bisher’s specialty marinade and ready for cooking, seasoned for great flavor and convenience

  • Slice: Cut across the grain into thin strips to maximize tenderness; for skirt/flank, a 1/8–1/4-inch thickness works well.

  • Heat: Use very high direct heat (grill, cast-iron skillet, or broiler) and cook quickly—about 45–90 seconds per side depending on thickness—for a nicely charred exterior and juicy center.

  • Rest: Let meat rest 5 minutes before slicing to retain juices.

  • Serve: Offer with warm corn or flour tortillas, chopped cilantro, diced onions, lime wedges, and salsa verde or guacamole.

  • Pairings: Serve with grilled peppers and onions, Mexican rice, refried or charro beans, and a light beer or a bright, citrus-forward margarita.