Carne Asada - The Real Deal

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 lbs flank steaks (preferably flap meat from mexican grocery)
• 3/4 cup beer (6 oz)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon achiote powder (optional)
• 1/4 cup orange juice
• 1 teaspoon sugar
• 3 garlic cloves, minced
• salt
• pepper
• 1 pinch red pepper flakes (optional)

Recipe

• 1 in a large ziploc bag, place beer, oregano (rub between palms to crush while adding), cumin, orange juice, sugar and garlic. add salt and pepper to taste, making it a bit on the salty side.
• 2 add red pepper flakes and achiote powder, if using. achiote gives it a nice color and a subtle taste.
• 3 zip bag closed and shake or knead to blend all ingredients well.
• 4 add flank steak, zip closed and combine to saturate all sides of beef. refrigerate at least one hour, turning and shaking bag from time to time.
• 5 drink rest of beer while meat is marinating.
• 6 place meat on hot grill, turning only once, about four minutes per side for medium well.
• 7 when done to your liking, place meat on cutting board, let rest for a few minutes, then cut into small 1/2 inch pieces.
• 8 serve with warm corn and/or flour tortillas, guacamole, salsa and sour cream (or crema fresca). beans and mexican rice on the side - see my recipe for the rice.