Blue Moon Carne Asada

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Ingredients (9)

  • 2 1/2 cups of Blue Moon beer (...and more for drinking of course)
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed lemon juice
  • 4 medium garlic cloves, crushed
  • 1 medium red onion, coarsely chopped
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 2 to 3 pounds flank steak
  • Salt
  • 2 tablespoons packed dark brown sugar

Summary

Carne Asada works great as a taco filling for a BYOTB (Build Your Own Taco Bar). Although the marinade can be done for as few as 30 minutes, I find that both the reduced marinade and steak taste better when left to marinade overnight. Also, you can make this dish ahead of time and warm it when you are ready to eat. If you decide to do that, cook the meat to medium rare, about 5 minutes per side, and then warm it over medium-low heat with the reduced marinade juices.

Instructions

  1. 1Combine 2 cups of the Blue Moon beer, the lime juice, lemon juice, garlic, onion, and measured pepper in a large, nonreactive bowl and mix. Add the flank steak, cover, place in the refrigerator, and marinate at least 30 minutes or overnight (I recommend overnight)
  2. 2When ready to cook the meat, heat a grill to high (about 500°F). Remove the meat from the marinade (reserving the marinade juices), pat it dry, and season well with salt and pepper.
  3. 3Transfer the marinade to a medium saucepan, add the remaining 1/2 cup of Blue Moon beer, and place over medium-high heat. Bring to a boil, skim off any foam or impurities that come to the surface, and let the mixture reduce by half, about 20 minutes. Strain through a fine-mesh strainer into a heatproof bowl, mix in the brown sugar, and season well with salt and pepper.
  4. 4Place meat on the grill and cook medium rare to medium, about 5 to 7 minutes per side. Remove from the grill and let rest for at least 5 minutes. If serving as a main, slice the steak against the grain into 1-inch strips. If serving as a filling for tacos, coarsely chop. Place in a serving dish and cover with the reduced marinade juices.
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