Tasajo

Tasajo
Print Recipe
6 servings
Ingredients
  • 2 pounds flank steak
  • 2 to 3 teaspoons kosher or coarse sea salt
  • Vegetable oil for cooking
To Prepare
  • Cut the flank steak against the grain into slices of about 1/4-inch thick, or as thin as you can. One by one, place the slices between two sheets of parchment or wax paper. Use a meat pounder to pound them very thin, less than 1/8-inch, or until you start to see the bottom sheet of paper through the meat (but not so thin that it is completely breaking apart).
  • As you move along, place the pounded slices on a cooling rack set on top of a large sheet pan or chopping board. Once done, sprinkle 1 1/2 teaspoons salt on one side. Flip over and sprinkle with remaining 1 1/2 teaspoons salt.
  • Leave to air dry and cure for at least 3 hours and up to 8 hours. (Alternately, you can leave at room temperature for 2 hours and refrigerate for the remaining time.)
  • When ready, pre-heat a grill or grill pan over medium-high heat. Once hot, brush the meat with vegetable oil and cook in batches for 1 to 2 minutes per side. Rest under aluminum foil until ready to use.
Ingredients
  • 2 pounds flank steak
  • 2 to 3 teaspoons kosher or coarse sea salt
  • Vegetable oil for cooking
To Prepare
  • Cut the flank steak against the grain into slices of about 1/4-inch thick, or as thin as you can. One by one, place the slices between two sheets of parchment or wax paper. Use a meat pounder to pound them very thin, less than 1/8-inch, or until you start to see the bottom sheet of paper through the meat (but not so thin that it is completely breaking apart).
  • As you move along, place the pounded slices on a cooling rack set on top of a large sheet pan or chopping board. Once done, sprinkle 1 1/2 teaspoons salt on one side. Flip over and sprinkle with remaining 1 1/2 teaspoons salt.
  • Leave to air dry and cure for at least 3 hours and up to 8 hours. (Alternately, you can leave at room temperature for 2 hours and refrigerate for the remaining time.)
  • When ready, pre-heat a grill or grill pan over medium-high heat. Once hot, brush the meat with vegetable oil and cook in batches for 1 to 2 minutes per side. Rest under aluminum foil until ready to use.

10 comments on “Tasajo

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  1. Wow. We just watched this episode. That torta looks so good. So very very good.
    Did you use 1.5 teaspoons of salt on each side of the whole batch of beef – total 3 tsps or was this amount of salt per each strip of beef.

    Many years ago when I was a kid in the Midwest, my grandmother made us “Dried Beef Gravy” over mashed potatoes. I realize that the military had a derisive term for it “…. on a shingle (toast)”, but I loved her dish. The dried beef of 50 years ago seems to me not the same as the processed stuff that comes in pouches these days. 🙁

    Maybe this is the similar to the dried beef as grandma used. Someday I will give this recipe for tasajo a try.

    The photo of the torta was so GREAT I sent the URL of the torta webpage to friend that likes good food.

    Thanks Pati!

    1. Your grandmother’s dish sounds so interesting…I hope you enjoy this as well! I use 1.5 tsp on each side for the entire batch.