Carne Asada (A tribute to Rosa)

Quick Notes:

I used a charcoal grill

My technique is that I’ll have a hot side with direct heat and the other side is for indirect heat. On the direct heat side, I sear the steak for about 1 to 2 minutes on each side, then move it over to the indirect heat to let it cook.

Meat temperatures

Use a meat thermometer so you know when to remove your steak.  Remember that the meat will get a little bit hotter internally when resting so remove it just before getting to your desired internal temperature.

Rare: remove the steak from the grill when it reaches 115 to 120 degrees Fahrenheit.

Medium-Rare: remove the steak from the grill when it reaches 125 to 130 degrees Fahrenheit.

Medium: remove the steak from the grill when it reaches 135 to 140 degrees Fahrenheit.

Medium well: remove the steak from the grill when it reaches 145 to 150 degrees Fahrenheit.

Well-done: remove the steak from the grill when it reaches 155 to 160 degrees Fahrenheit.

Skirt steak versus flank steak

Skirt steak is from the cow's diaphragm, is longer, thinner, and more flavorful.

Flank steak is from the lower abdominal area, is wider, thicker, and will need more work to make sure it's tender.