Tough beef cuts are less expensive, like flank steak, but flank steak has gone from $4 to $12 a pound in the store. So, here is a hack: replace flank steaks with less expensive but tough beef rump roast, and use the natural tenderizing enzyme from tamarind beans to tenderize.

These thin steaks, grilled at high heat, with these spices, are called Carne Asada Steaks in Mexican Cuisine.

We keep the rump roast frozen. We trim off the fat cap and then slice off 1/4” thin steaks AGAINST the grain, which are then marinaded individually. Each Carne Asada steak measures about 3” x 4” x 1/4”.

We add tamarind beans to traditional marinade with lime juice and lemon juice to tenderize, and garlic, cilantro, cumin, achiote chili pepper to flavor the marinade. No salt. After serving, you add pepper and flaked seasalt to individual taste.

Thin steaks are charred over high heat and cooked medium rare. Served on iceberg lettuce with sweet red pepper and steamed yellow corn, black beans, chopped green onion stalks and rice. Enjoy.

#CA2025