| By now, you should have a good idea on how you | | | | before applying it to a gas grill. This will attract and |
| are going to prepare your carne asada. Feel free to | | | | feed the flame bursts required for the sear. |
| review my other articles if you are still struggling. The | | | | Expose the steak to this heat long enough to get |
| marinade recipe is, in my opinion, only one third of | | | | burn marks. The burn marks tell us that the |
| the work required to pull off a mouth-watering carne | | | | protective coat that is sealing in our juices has been |
| asada. What happens on the grill is certainly the | | | | formed. You will notice that this leaves the inside of |
| majority of where this dish gets its flavor. | | | | your steak pink, and if you prefer to have your |
| First off, let me discuss searing with you. If you are | | | | steak more well done, keep an aluminum dish with |
| a beginner on the grill, it is important that you | | | | some simmering marinade in it over the grill to |
| understand that searing is your key to keeping flavor | | | | complete the cooking process. |
| and moisture inside your steak. Since your recipe | | | | If you use this method, be sure to keep half of your |
| most likely calls for a flank or skirt steak, it is very | | | | marinade to the side before adding your steak. I like |
| critical that you understand how this works. | | | | my steak on the rare side, and I still use this |
| Get your grill nice and hot. We need a surface | | | | technique, albeit, without the simmering. Immersing |
| temperature of 450 to 550 degrees. You will | | | | grilled steak in this side of marinade immediately after |
| probably find this to be a challenge with gas grills, so | | | | it leaves the grill ensures a strong flavor and level of |
| apply a cooking spray on the surface of your steak | | | | moisture. |