Carne asada

Char and acid; lime is already on the plate

Dry rosé, light Mexican lager, or a modest Tempranillo served cool. Lime and char want refreshment, not oak.

Slice cold. Rice, slaw, lime. Heat only the rice. Do not recook the beef.

• Skirt steak3.9 lb
• Lime4 ea
• Garlic8 clove
• Cilantro1 bunch

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

About 0 minutes on the stove at this scale. Bringing a bigger volume up to temperature takes longer than the multiple suggests; the simmer afterwards does not.

1. Read the whole method before you shop. This is a planning recipe for carne asada, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Use the declared outdoor heat. If no grill was declared, this dish should not be on the route — the plan stops rather than guessing.
5. Season, cook to the stated doneness, rest, then slice.
6. Hold time is short (15 min). Finish close to service. Do not guess a longer hold.
7. Drink pairing: Dry rosé, light Mexican lager, or a modest Tempranillo served cool. Lime and char want refreshment, not oak.
8. Leftover route: Slice cold. Rice, slaw, lime. Heat only the rice. Do not recook the beef.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.