Grilled Carne Asada for a Crowd

Steps

1. Whisk all the

   marinade (how to marinate)

   Marinate Soak food in a seasoned liquid before cooking, to flavor the surface (and, with salt, keep it juicy). 1. Mix the marinade in a bowl or zip-top bag.2. Add the food, turn to coat, and press out the air.3. Marinate in the fridge, never on the counter: fish 15 to 30 minutes, chicken 1 to 12 hours, beef and pork up to 24.4. Lift the food out, let the extra drip off and pat it dry so it browns. Done when: The food is coated and has soaked the time the recipe asks; longer isn't always better, as acid can turn meat mushy. Safety: Throw away marinade that touched raw meat, or boil it for a full minute before using it as a sauce. Raw meat, poultry and fish juices carry germs: use a separate board, wash your hands and tools after, and cook to a safe temperature checked with a thermometer.How to marinate meat safely: mistakes to avoid

   ingredients in a large bowl or baking dish.
2. Add the steak, turn to coat, cover and refrigerate at least 2 hours and no more than 8. The citrus turns the meat mushy if left too long.
   ⏱ Marinate: 2 hr
3. Heat the grill to high, about 450 to 500°F, and oil the grates.
   475°F
4. Lift the steak out of the marinade and pat off the extra with paper towels so it

   sears (how to sear)

   Sear Brown the outside of meat or fish fast in a very hot pan for a deep, flavorful crust. 1. Pat the meat dry with paper towels and salt it.2. Heat a heavy pan over medium-high to high heat until very hot, then add a thin layer of oil.3. Lay the meat in, away from you, and leave it alone.4. Turn it once it releases easily and is deep brown, then brown the other side.5. Sear in batches so the pieces don't touch. Done when: There is a deep brown crust and the meat lets go of the pan on its own. Searing doesn't cook it through; finish to a safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Turn on the fan; a hot pan smokes.How to sear meat and fish: mistakes to avoid

   instead of steams. Throw away the marinade.
5. Grill with the lid open until well charred on the bottom.
   475°F⏱ Grill side 1: 5 min
6. Flip and

   grill (how to grill)

   Grill Cook food on a rack over an open fire or burner so it picks up char and smoky flavor. 1. Heat the grill with the lid closed for 10 to 15 minutes, then scrub the grate clean and oil it.2. Set up two zones: one side hot (direct heat), one side with no fire under it (indirect).3. Sear the food over the hot side until it has grill marks.4. Move thick pieces to the cooler side, close the lid and finish cooking.5. Check meat with a thermometer. Done when: Marks are dark brown, not black, and the inside is at its safe temperature. Safety: Grill outdoors only, away from the house. Keep a spray bottle out of it: for flare-ups, move food to the cool side and close the lid. Use a clean plate for cooked food.How to grill over direct and indirect heat: mistakes to avoid

   until the thickest part reads 145°F (63°C). Skirt steak is thinner and may be done in 3 minutes.
   475°F⏱ Grill side 2: 4 min
7. Move the steak to a cutting board and

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   so the juices settle.
   ⏱ Rest: 10 min
8. Find the lines running along the meat and

   slice (how to slice)

   Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid

   thinly across them.

   Chop (how to chop)

   Chop Cut food into bite-size pieces that don't have to match exactly. 1. Cut a flat side on round food and lay it on that side so it can't roll.2. Slice the food into strips about as wide as the pieces you want.3. Turn the strips and cut across them.4. Rock the knife over any big pieces until they are about the same size. Done when: The pieces are close enough in size to cook in the same time, about ½ inch unless the recipe says otherwise. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide.How to chop vegetables and herbs: mistakes to avoid

   into small pieces for tacos.
9. Serve with warm tortillas, onion, cilantro, salsa and lime wedges.

Tap an underlined word for how to do it, or see all techniques.

Tips

• Skirt steak is often sold in long pieces; cut it into lengths that fit your grill before marinating.
• Slicing across the grain is what makes flank and skirt tender, so take a moment to look before you cut.

Storage

Refrigerate up to 3 days. Reheat quickly in a hot skillet.

Make ahead

Start marinating the steak in the morning for an evening cookout.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: jalapeños and hot peppers (July to October).