Article: Transfer the grilled steak to a carving board and let it rest for 3 to 5 minutes. By allowing the steak to rest, you give the juices a chance to redistribute themselves in the meat. You will end up with a more thoroughly juicy steak as a result. Hold the steak steady with a meat fork and use your other hand to slice the meat with a carving knife. Use a carving knife with a thin blade. Turn the steak so that the long end faces you. The muscle fibers, or "grain," should run horizontally. Hold the knife at a 45 degree angle and cut the steak across the grain. Do not cut the steak alongside the grain, since doing so will result in tough, chewy meat. Carne asada is best served hot.

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Let the steak rest. Carve the steak into 1/4-inch (6-mm) thick slices. Serve immediately.