Carne Asada de Domingo con Chirmol
Panes con Pollo & The Weekend Feast
Tuesday at 6:30 p.m., the exhaust fan rattles, a skirt steak hits a blazing cast-iron skillet with a hard hiss, and we bring that backyard smoke indoors. Salvadoran carne asada is an entirely different animal, leaning heavily on a hit of yellow mustard and Worcestershire sauce. The real magic, though, is the chirmol—Roma tomatoes blackened under the broiler, crushed with peppery radishes and fresh mint. Slice the beef across the grain, spoon the chirmol over the top, and eat.
Ingredients
- skirt steak or flap meat2 lb
- yellow mustard3 tbsp
- Worcestershire sauce3 tbsp
- large orange1 large
- limes4 large
- garlic4 med clove
- white onion1/2 med
- dried oregano1 tsp
- ground cumin1 tsp
- neutral cooking oil1 tbsp
- kosher salt2 tsp
- black pepper1/2 tsp
- Roma tomatoes5 large
- jalapeno or serrano pepper1 med
- red onion1/2 cup
- radishes6 med
- fresh cilantro1/4 cup
- fresh mint1 tbsp
Method
- 01
Build the grandmother's marinade.
In a large bowl, whisk together the yellow mustard, Worcestershire sauce, orange juice, juice of 2 limes, garlic, white onion, oregano, cumin, oil, 1 teaspoon of salt, and the black pepper until it emulsifies into a smooth, fragrant paste.
- 02
Massage the beef.
Add the sliced steak to the bowl and use your hands to work the marinade into every crevice of the meat, ensuring each piece is fully coated, then cover and let it sit at room temperature for 30 minutes, or in the fridge for up to 12 hours.
- 03
Blister the tomatoes and chili.
Heat a dry cast-iron skillet over medium-high heat until it begins to smoke slightly, then place the whole Roma tomatoes and jalapeño directly onto the dry iron, turning occasionally until deeply blackened and soft.
- 04
Crush the roasted vegetables.
Once cool enough to handle, peel the loosest charred skins off the tomatoes—leaving a few black flecks for that essential backyard smoke—then roughly crush them in a bowl with a fork until jammy, and finely mince the charred chili to mix in.
- 05
Finish the chirmol.
Fold the diced red onion, radishes, cilantro, mint, and the juice of the remaining 2 limes into the warm tomatoes, season generously with the remaining salt, and let it sit so the flavors meld.
- 06
Sear the beef.
Wipe out your cast-iron skillet, slick it with a tiny splash of oil over high heat, and sear the meat in uncrowded batches for 2 to 3 minutes per side until a dark, caramelized crust forms.
- 07
Rest and serve.
Let the steak rest for 5 minutes before slicing it thin against the grain, and serve immediately alongside a generous bowl of the smoky, peppery chirmol.
Notes
Do not skip the mint.
While cilantro is ubiquitous, the addition of fresh mint is the profound, signature grandmother's secret that sets Salvadoran chirmol apart from generic pico de gallo.
The diaspora shortcut.
If you want an instant hit of deep orange color and extra umami in the marinade, add a packet of Sazón con Culantro y Achiote—it is a widely accepted and celebrated modern adjustment used in countless homes.