• You can buy thinly cut chuck roast or ask your butcher to cut it into ¼” to ½” thick steaks.
• To slice it yourself, place the thick cuts of meat in the freezer for 2 hours before grilling. This makes it easier to slice.
• Using a very sharp knife or meat slicer, slice ¼” to ½” thick steaks, going with the grain.
• Once you have your thinly cut meat, let it rest for about 20 minutes.
• Prepare your charcoal grill or gas grill so it is on high, direct heat. A very hot grill is the key to getting your meat to form a dark-brown crust and seal the juices.
• Place on the hot grill immediately after salting. Only salt the meat right before grilling, salting it too early will cause it to lose too much moisture, therefore drying it out.
• Cook on direct heat on the grill to your desired doneness.
• Serve your carne asada with a side of pico de gallo, guacamole and some grilled cebollitas.

Cooking the Cebollitas (spring onions)

• Place the onions on the meat after flipping once to get some of the meat juices on the onions.
• Then, place the onions on the grill and turn periodically until roasted on all sides.
• Serve onions with a squeeze of lime juice and a sprinkle of salt.