I've never seen this cut of beef in my grocery store before yesterday. It looked good - about 3lbs with some nice marbling. What should I do with it? Is it low and slow like roast beef or should it be treated like a steak?
Instead of a fried shell, crunchy tortilla chips mingle in a base of crisp, sturdy romaine. Try leftover mild, crumbly queso fresco in Mexican egg scrambles, burritos, or stuffed poblano peppers. Get tips on making perfect carne asada here.