How to Butterfly Carne Asada

How to Butterfly Carne Asada thumbnail
Carne asada is a popular Mexican and Tex-Mex dish.

Carne asada is a Mexican and Tex-Mex beef dish. It is traditionally prepared with a cut of flank or skirt steak. These cuts of meat are thin by comparison to most other cuts of beef. Using a thin cut of meat allows the cook to prepare the dish quickly and evenly. To prepare the dish quickly, you can butterfly the cut of meat before you cook it. Butterflying meat entails slicing it through the middle on three sides, and then spreading it out on the cooking surface.

Things You'll Need

  • Skirt or flank steak
  • Water
  • Paper towels
  • Fillet knife
  • Cutting board
  • Meat mallet
Show More

Instructions

    • 1

      Rinse the meat under running water. Pat it dry with paper towels. Dry meat is easier to cut because it is less likely to slip.

    • 2

      Sharpen a filleting knife or other long, narrow knife. Sharp knives are more efficient and require less force on your part.

    • 3

      Lay the beef in front of you, perpendicular to your body -- longest from side-to-side. Orient the meat so that the thicker end of the beef is on your left.

    • 4

      Trim any sizable pieces of fat with the knife.

    • 5

      Place your hand firmly on top of the meat to hold it in place.

    • 6

      Pierce the meat at the top. Pull it around the thicker side of the meat. Slice in the middle so that both halves are even.

    • 7

      Continue pulling the knife around through the middle of the meat until you have cut it on three sides. The more narrow of the two long sides should remain uncut.

    • 8

      Open the meat as you would open a book. Pound the meat lightly with a meat mallet, to help it lay as flat as possible, if desired.

    • 9

      Follow the recipe to further prepare and cook the meat.

Related Searches

References

  • Photo Credit Jupiterimages/Comstock/Getty Images

Related Ads

Recent Blog Posts

English Peach and Ginger Chutney
by Sala Kannan

Bombay meets Britain in this fruity, summery chutney. This English style chutney uses fresh, juicy peaches, a touch of sugar and apple cider vinegar. While Indian chutneys are savory and vegetable based – using coconut, tomato, onion, cilantro and or … Continue reading →

Peaches and Pecan Bourbon Ice Cream Sandwiches
by Shaina Olmanson

Two oatmeal cookies bookend this peaches and cream ice cream sandwich using a recipe for no-churn bourbon-spiked pecan ice cream. My sister and I are spinning. Our arms spread straight from our middles, we twirl in the grass, around and … Continue reading →

See all posts
Featured
View Mobile Site