I’ve been trying to recreate my best friend's dad’s carne asada recipe for about a decade. He’d make it for us in high school for special occasions and set up a stand in town every once in a while to sling street tacos. It set a high standard for my ideal carne asada taco to say the least. This recipe is the closest I’ve come to recreating it, and I’ve got to say, it’s pretty damn good.

The internet will tell you that carne asada needs to be made with flank or skirt steak. I’m here to tell you otherwise. While those cuts can make delicious tacos, they’re not as big on wild game as what you’ll find on cattle and can be challenging to get properly cleaned. Instead, I opt for using bigger muscles like the top and bottom round or sirloin.

Similar to the vaguely-labeled “carne asada meat” you’ll find pre-sliced in a styrofoam meat tray at any carniceria, you can use just about any roast here, as long as you slice it thin. To achieve this, thaw your roast for a couple of hours on your countertop. Then use a sharp knife or deli slicer to make about ¼- to ⅓-inch-thick slices, against the grain, while it’s still mostly frozen. (This technique is perfect for when you forget to pull protein out of your freezer and need dinner in a couple of hours.)

For the marinade, putting soy sauce in a Mexican dish may seem counterintuitive. If you’re skeptical, try it with and without, and you’ll understand why it’s there. It gives the meat a depth of umami that is irreplaceable. And once the meat is done, leave the grill on a bit longer. Grilled jack cheese quesadillas make the perfect charred and cheesy vessel for tender, garlicky carne asada.