La receta del taller. Where the garage meets the grill.
Not propane. Not gas. Charcoal — oak and mesquite, stacked like pistons, lit at dawn.
Flank steak (1.2kg) — sliced against the grain, 3mm thick
Salt (sea, coarse) — 18g per kg of meat
Black pepper (Guatemala volcanic ash ground) — 4.2g per kg
Cumin (toasted, crushed in molcajete) — 2.8g per kg
Orange juice (blood orange, pressed at 0400) — 140ml marinade
Chipotle in adobo — 3 filaments, dissolved in agave
Cumin : Pepper : Salt = 2.8 : 4.2 : 18.0
Anything less is seasoning. Anything more is noise.
Marinate: 72 hours at 4°C
Grill: 180 seconds per side at 850°F
Rest: 9 minutes under foil
Slice: Against the grain, 3mm
This is not a recipe. This is the moment the engine breathes fire.