Carne Asada de Domingo con Chirmol
Panes con Pollo & The Weekend Feast
When you think of the smells that defined a weekend afternoon growing up, it’s the scent of garlic, citrus, and woodsmoke lingering in the backyard. Salvadoran carne asada is a completely different beast from the Mexican versions you might find at local taquerias. The grandmother's secret? A marinade built on the unexpected combination of tangy yellow mustard and savory Worcestershire sauce. But the real star of the plate is the chirmol. Forget basic pico de gallo; authentic Salvadoran chirmol demands the peppery crunch of radishes and the smoky depth of tomatoes blistered black on a comal. Here is how you capture that weekend magic on a Tuesday night in a standard American kitchen, using a cast-iron skillet to bring the heat.
Before you start
Marination timing is flexible.
For a weeknight, let the meat sit in the marinade on the counter for 30 to 45 minutes while you prepare the chirmol. For a true weekend feast, marinate in the refrigerator for at least 3 hours, or optimally overnight up to 12 hours.
Ingredients
- skirt steak or flap meat2 lb
- yellow mustard3 tbsp
- Worcestershire sauce3 tbsp
- orange juice1/3 cup
- limes2 large
- garlic4 large cloves
- white onion1/2 med
- dried oregano1 tsp
- ground cumin1 tsp
- neutral cooking oil1 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
- Roma tomatoes5 med
- jalapeño or serrano pepper1 med
- red onion1/2 cup
- radishes6 med
- fresh cilantro1/4 cup
- fresh mint1 tbsp
- limes2 large
- kosher salt1 tsp
Method
- 01
Emulsify the Salvadoran adobo.
In a large non-reactive bowl or heavy-duty zip-top bag, combine the yellow mustard, Worcestershire sauce, orange juice, juice of 2 limes, smashed garlic, grated white onion, oregano, cumin, oil, salt, and pepper. Whisk vigorously until the mustard emulsifies the liquids into a smooth, fragrant paste.
- 02
Coat the beef.
Add the sliced steak, using your hands to massage the marinade into every crevice of the meat, ensuring each piece is fully coated. Cover tightly and refrigerate.
- 03
Char the chirmol base.
Heat a large, dry cast-iron skillet over medium-high heat until it begins to smoke slightly. Place the whole Roma tomatoes and the whole jalapeño directly onto the dry skillet. Allow them to blister and blacken, rotating occasionally until charred on all sides and softened, about 10 to 12 minutes. Remove to a cutting board and let cool.
- 04
Crush the charred tomatoes.
Once cool enough to handle, peel the loose, heavily blackened skins off the tomatoes. Leave a few flecks of the burnt skin attached to impart that essential rustic, wood-fired flavor. Transfer the peeled tomatoes to a bowl and crush them with a potato masher or fork into a chunky, jammy texture.
- 05
Assemble the chirmol.
Remove the stem from the charred jalapeño, mince it finely, and add it to the crushed tomatoes. Fold in the finely diced red onion, crisp radishes, chopped cilantro, and mint. Squeeze in the remaining lime juice, season generously with salt, and let it sit at room temperature for at least 10 minutes.
- 06
Sear the carne asada.
Wipe out the cast-iron skillet and place it over medium-high heat with a tiny splash of neutral oil. Remove the beef from the marinade, letting the excess liquid drip off so it sears rather than boils. Working in batches if necessary, lay the beef in the skillet without crowding.
- 07
Caramelize and rest.
Cook undisturbed for 2 to 3 minutes until a dark, caramelized crust forms. Flip and cook for another 2 to 3 minutes on the other side. Transfer the cooked meat to a cutting board, cover loosely with foil, and let it rest for 5 minutes before slicing thinly against the grain.
Notes
Do not skip the radishes or mint.
These are the uncompromising signature ingredients of a true Salvadoran chirmol. Without them, you're just making generic pico de gallo.
A boost of color.
If you want to replicate the deep hue of home cooking from the diaspora, whisk a packet of Sazón con Culantro y Achiote into the marinade during step one.