Your cut of meat depends entirely on what you want to make.
Whether you’re making pinchos (kebabs), churrasco, or slicing up carne for tacos, make your recipe choice and share your thoughts with your butcher. He or she will assist you in choosing the cut that will work best for you.
For example, when making Puerto Rican bistec encebollado, Mexican carne asada, or Cuban bistec de palomilla, sirloin steak serves as the perfect cut.
On the other hand, for Mexican arrachera, a delicious taco filling, or Argentinean bife de chorizo, you’ll want a more tender cut like ribeye steak or skirt steak, although sirloin can work too.
Making lomo al trapo from Colombia, on the other hand, requires tenderloin for a firmer cut. Falda a la parilla will work well with flank steak, while Brazilian picanha is a sirloin cap.
Once you’ve got your cut, clean the steak and marinate it with your seasoning of choice.