There is little in this world that we love more than stuffing our face with delectable meat products (you shut up), especially carne asada - that time-honored dish we very nearly grew completely sick of after having had to eat it like every single week growing up. Now that we’re older, living on our own, and pretending that we cook things other than “beans on a piece of toast and then maybe you add some cheese if it’s not old” (a delicacy, to be sure), we’re so very glad that The New York Times has provided us with a nice little recipe for preparing it ourselves. We’ll be sure to print this out, paste it on our fridge and blissfully ignore it for many years to come. Recipe, after the jump:

El Parian’s Carne Asada

2 tablespoons salt

¼ teaspoon freshly ground black pepper

¼ teaspoon garlic powder

2 pounds flap steak (see note)

2 limes, quartered (optional)

2 avocados, peeled and thinly sliced (optional)

Cooked black beans (optional)

1 cup Oaxacan chili pasilla sauce (recipe here) (optional)

About 12 small tortillas (optional).

Prepare a charcoal or gas grill. In a small bowl, combine the salt, black pepper and garlic powder. When the grill is very hot, place the meat on the grill, fat side down. Sprinkle half of the salt mixture over the meat and cook until nicely browned, 6 to 9 minutes. Flip and sprinkle the remaining salt mixture over the meat and cook for another 6 to 9 minutes, or until the internal temperature reaches 140 degrees. Let rest for a few minutes, then thinly slice against the grain and serve with lime wedges, avocado slices, black beans, Oaxacan pasilla sauce and tortillas, if you choose. Serves 4 to 6. Adapted from El Parian in Los Angeles.

NOTE: If you cannot find flap meat, substitute hanger or skirt steak and cook for about the same amount of time or until it reaches 140 degrees.

As a sidenote, we should mention that we’ve always eaten it with black beans and rice and tostones or platanos fritos, followed promptly by massive a heart attack. Yum!

El Parian’s Carne Asada [NYT]