How to Transform Tough Cuts into Ultra Thin Steaks: Carne Asada

When it comes to big money steak cuts like ribeyes, strips, and tenderloins, we rely on precision cooking with sous vide to protect our investment and achieve perfect doneness. Sous vide and other lowandslow methods are a great way to transform tough cutslike chuckinto tender steaks that rival those more expensive options. But theres a wide world of steak cuts to discover and there are other ways to tenderize tough cuts so they cook up quickly and are supple and succulentnot stiff and chewy. Because its already so thin, skirt steak can be misleading. Dont let the thickness fool youthis steak is a tough cut and if you just slap this meat on the grill, youll end up with something tough and unpleasantly chewy. Butterflying the steaks first and then pounding them thin with a meat mallet breaks down those tough muscle fibers and connective tissue. Were using Grants goto carne asada recipe here to demonstrate how to transform tough cuts into thin, tender steaks that grill