THE LIME-STUNG SLABS
(Our Play on Carne Asada Strips)
Ingredients: 500g Flank or Skirt Steak (thin slices), 4 cloves Garlic (minced), 1 tbsp Cumin powder, 100ml Lime juice, 50ml Orange juice, 2 tbsp Soy sauce, 1 tsp Chili flakes, 1 tsp Black pepper...
Ingredients
- 500g Flank or Skirt Steak (thin slices)
- 4 cloves Garlic (minced)
- 1 tbsp Cumin powder
- 100ml Lime juice
- 50ml Orange juice
- 2 tbsp Soy sauce
- 1 tsp Chili flakes
- 1 tsp Black pepper
Cooking Method
- The Coat Whisk juices, soy, garlic, and spices; rub heavily into the meat.
- The Rest Let sit for 30 minutes; the citrus acid will begin to break down the beef fibers.
- The Scorch Grill on maximum heat for 3 minutes per side until charred and the edges are blackened.
- The Bloom Add a tiny 15ml splash of water to the pan at the end to release the caramelized juices.
- The Final Flourish Slice against the grain and serve with a massive hit of raw fresh onion and coriander.