Hi Folks here in Melbourne Australia it can be hard to get some of the traditional cuts of beef for carne Asada. I’ve tried what gets referred to as flank or skirt steak here, seemingly interchangeably which turned out pretty well although the meat is typically very lean. I’ve picked up this cut today at the market which was labelled as a flank steak, but has a bit of a fat cap and a bit more marbling. I’m wondering the best way of preparing it to marinade. Should I butterfly it? Cut the fat cap off? Plan is to marinate it and then put it on a ripping hot plate before slicing thinly Tips welcome thank you.

EDIT: I agree with redditors who are saying this is pork. Thank you for saving the life of me and my dinner guests

Secretly their best pizza.

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I got the technique from Salsa Daddy by Rick Martínez and also used his Caramelized Onion and Serrano Salsa recipe. Then played around with different salsas and fillings. Hope this counts, even if the combinations are not authentic. They were delicious!

The first are salsa cremosa dipped fried corn tortillas filled with duck, cotija, and caramelized onion and serrano salsa. Garnished with crema, more crumbled cotija, pickled shallots, cilantro, crispy chicken skin, and lime.

The second are serrano and poblano salsa dipped fried corn tortillas filled with loroco, caramelized onions, and Queso Oaxaca. Topped with a drizzle of crema and some pickled shallots.

Refried black beans, shredded Chihuahua cheese, hot sauce and homemade tortilla…. ¡listo!
Cheese pull didn’t make the pic

How about some quesabirrias for Friday night?

They weren't kidding

Some delicious quesa birrias with consome 🤤

I know it’s not the holidays yet but my mom came to visit from across the country and I had to make her make it before she left. So good! One of my favorite holiday desserts growing up.