Today Matt Swaim, Sonrise Morning Show Host, and I chatted about our new pope and what he loves to eat. Peruvian foods are one of his favorites so I thought this recipe for Carne Asadas would be perfect. Here’s some fun facts about this American born pontiff.

Pope Leo XIV, also known as Robert Prevost, is the first American-born pope and the first pontiff from the Augustinian order.

Chicago Roots: 
He grew up on Chicago’s South Side and he chose the name Leo to honor Pope Leo XIII and his work for workers’ rights. 

Priesthood

He was ordained a priest on June 19, 1982. He served extensively in Peru from 1985 to 1998, working as a parish pastor, seminary teacher, and diocesan official. He came back to the US in 1999 and then went back to Peru in 2014. He was made a cardinal by Pope Francis in 2023. 

Dual Citizen: American and Peru. 

Carne Asada/“Grilled Meat”

Ingredients

2 pounds skirt steak – can use flank or flat iron if necessary

Carne Asada Marinade

1 jalapeño seeded and minced – or more to taste 

4 cloves garlic minced – nice large ones

1/2 cup cilantro leaves chopped – Matt would use way more….

Juice from 1 of each: orange, lime and lemon 

2 tablespoons cider vinegar

1/3 cup olive oil or bit more 

1 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Instructions

In a large glass baking dish whisk together Carne Asada marinade ingredients (jalapeño through black pepper) until combined. Add skirt steak in a single layer, turning to coat with marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours (longer will begin to break down the meat – if using flank or flat iron steak it can stay up to 12 hour or so).

Grill steaks on medium high  for 7 to 10 minutes per side (if they are each about 1 pound; if they are thinner they will take only a few minutes per side so take this into account), turning once for medium-rare. 

Remove steaks and allow to rest for 5 minutes.

Slice thinly across the grain and serve.

Great go withs:

Blistered tortillas, guacamole, pico de Gallo, sour cream, salsa, Cotija cheese, lime wedges, etc.

What is Skirt Steak?

Skirt steak is a long and thin cut of beef that comes from the underside of the cow, near the diaphragm, and is known for its rich flavor and chewy texture. Skirt steak is often used in Mexican and other Latin American cuisines to make dishes like fajitas, tacos, and carne asada. Skirt steak is also popularly used in Asian cuisine,  such as Korean barbecue and Japanese yakiniku dishes. 

Although skirt steak is considered one of the most flavorful cuts of steak, it is also on the tougher side due to its labyrinth of connective tissue. Skirt steak comes from the section of the cow called the plate primal, located below the ribs in the abdominal cavity between the brisket and the flank.

Inside vs Outside Skirt Steak – The Cut 

There are two separate skirt steaks, an inside and an outside cut, that look similar but feature several key differences.  

The inside skirt, or transversus abdominis muscle, is located inside the body cavity. Conversely, the outside skirt is the animal’s diaphragm muscle. Because the diaphragm muscle is constantly in motion, the outside skirt steak is not only more tender than the inside skirt, but also more flavorful.