In this true Mexican carne asada recipe, skirt steak is marinated in a cilantro-beer sauce and grilled (asada) to perfection. Serve with a side of drunken beans and corn tortillas. If preferred, substitute flank steak for the skirt steak.
- ½ cup dark Mexican beer
- ¼ cup avocado oil
- ½ white onion, cut into large wedges
- 1 cup fresh cilantro leaves
- salt and pepper to taste
- 2 pounds beef skirt steak
Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.
Prep time: 15 mins / Cooking time: 6 mins / Total time: 8 hrs 21 mins
Serving: 4 / Yield: 4 servings