Carne asada is a beloved Mexican classic—tender, smoky flank steak marinated in citrus, beer, and garlic, then grilled to perfection. This version takes it one step further by reducing the marinade into a rich sauce for serving, making it equally delicious as a main dish with sides or chopped up for tacos and burritos.
INGREDIENTS:
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 tablespoon soy sauce
1 teaspoon freshly ground black pepper, plus more as needed
2 tablespoons packed dark brown sugar
2 to 3 pounds flank steak
Salt
METHOD:
In a large nonreactive bowl, combine 2 cups of the beer, lime juice, lemon juice, garlic, onion, soy sauce, and black pepper. Add the flank steak, turning to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
Pour the marinade into a medium saucepan. Add the remaining ½ cup of beer and bring to a boil over medium-high heat. Skim off any foam, then reduce the liquid by half (about 20 minutes). Strain into a heatproof bowl, stir in the brown sugar, and season with salt and pepper.
Preheat grill to high heat (about 500°F). Remove steak from the marinade, pat dry, and season generously with salt. Grill 7–10 minutes per side, until medium or to desired doneness.
Let steak rest for 5–10 minutes. Slice against the grain into 1-inch strips for serving, or coarsely chop for tacos or burritos. Drizzle with the reduced marinade sauce before serving.
