Carne asada

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/carne-asada

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the primary cuts utilized?Skirt steak, flap steak, flank steak; also chuck steak (diezmillo)
2. What is the key flavor development?Marinade infusion and high-heat searing/grilling for char
3. What kind of beef is best for carne asada?Skirt steak, flap steak, and flank steak are usually used because they absorb marinades well. Chuck steak can also be used but needs longer marinating.
4. How do people make carne asada?The beef is marinated in a mix that can include lime, orange, or vinegar, then grilled over charcoal or gas to create a charred, smoky flavor.

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Maillard Reaction: A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor and color.
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