Carne Asada

1a. This recipe is suitable to use for any quick cooking cut of beef. It is traditionally made with skirt and flank with are terrific secondary cuts of beef that have more flavour than mainstream steaks like rump and scotch fillets.

In Australia, flank and skirt are still quite good value - due to demand, prices have soared considerably in the states, my friends are always complaining! Ask your butcher (they are not yet sold at supermarkets here in Australia) or find skirt at Harris Farms (NSW and QLD only, part of the Curious Cuts range, bavette would also be brilliant with this).

1b. OTHER PROTEINS: This is essentially a Mojo marinade and it is fantastic with chicken, pork and fish. Marinating times: Chicken thighs/drumsticks/breast: 12 - 24 hours, pork tenderloin: 3 - 12, thick pork chops: 3 - 24 hours, pork roast: 24 hours (double the marinade recipe for a 1 kg / 2 lb pork roast). Fish/prawns (shrimp): 15minutes.

2. Clickhere for a diagram for how to cut against the grain. To do this, look for the direction of the meat fibres then cut 90 degrees across them. This is how to ensure that every slice is nice and tender.

3. Adapted from this Tyler Florence Tacos Carne Asada recipe.

4. Nutrition per serving, assuming 6 servings, 1 kg/2lb of beef. It's probably over what it actually is because it's impossible to estimate how much oil in the marinade is actually absorbed into the beef.