1.   As the meat cooks, moisture is reduced and the muscle becomes firmer.

2.   All lean meats cook quicker than traditionally dry-aged beef once did.

3.   Flip sandwich so meat is cooking on bottom of pan.

4.   In a large skillet, over medium-high heat, cook the meats separately until browned and just cooked through.

5.   It should stay in while the meat cooks.

6.   The asador let both of the fires fade to gray coals before starting, so the meat would cook slowly.

7.   The liquid should barely be bubbling while the meat is cooking.

8.   The meat cooks in the cooling liquid, and your kitchen stays cool, too.

9.   The meat cooks down until the water evaporates and the fat renders, giving the meat a soft, luscious texture.

10.   This increases the grill surface so the meat cooks quicker and has a more concentrated, caramelized flavor.