Ingredients (9)
- 2 1/2 cups light Mexican beer, such as Dos Equis
- 1/4 cup freshly squeezed lime juice (from 2 medium limes)
- 1/4 cup freshly squeezed lemon juice (from 1 medium lemon)
- 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
- Calories291
- Fat11.81g
- Saturated fat4.9g
- Trans fat
- Carbs9.18g
- Fiber0.39g
- Sugar4.3g
- Protein30.76g
- Cholesterol96.39mg
- Sodium581.86mg
- Nutritional Analysis per serving (8 servings) Powered by
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A delicious carne asada recipe goes good with any burrito bar, but carne asada is equally good served with nothing more than a cold beer.
What to buy: We like this recipe made with Dos Equis beer, but any brand will work. Just don’t use a really dark beer or an IPA, which will make it bitter.
Game plan: 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.
This dish was featured as part of our Tailgating Recipes photo gallery.
Tips for Beef
Never refrigerate raw meat if it’s been sitting out beyond two hours.
Instructions
- 1Combine 2 cups of the 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.
- 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.
- 3Transfer the marinade to a medium saucepan, add the remaining 1/2 cup 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.
- 4Place the meat on the grill and cook to medium, about 7 to 10 minutes per side. Remove from the grill and let rest for 5 to 10 minutes. If serving as a main, slice the steak against the grain into 1-inch strips; if serving as a filling for tacos or burritos, coarsely chop. Place in a serving dish and cover with the reduced marinade juices.
Beverage pairing: Sol Cerveza, Mexico. A great Mexican meat dish calls for nothing more complicated or intense than a good, clean Mexican lager. Drip some lime into the beer to bring out its bright, citrus tang and it will make a thirst-quenching and mouth-refreshing gulp after each bite of steak.
