Carne Asada can be made with a few different cuts of meat- I prefer to use skirt, or flank steak. This is an uncomplicated, delicious recipe that is perfect for a casual dinner with friends and family!
If you’re a regular reader of Pittsburgh Hot Plate, you know that I’m a huge fan of Mexican food. One of my favorite is Carne Asada- a flavorful, tender cut of meat that can be eaten plain or sliced thin and put in tacos or burritos.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
