Carne Asada Marinated in Beer for Juicy, Flavorful Grilling

Serve it in tacos or burritos, or alongside grilled vegetables and rice. The beer tenderizes the meat while orange juice and cilantro lift the flavors—ideal for weekend cookouts or an easy weeknight meal.

• 2
  lbs
  skirt steak or flank steak
• 1
  can of Mexican beer
• 1
  tbsp
  garlic powder
• 1
  tbsp
  onion powder
• 2
  tbsp
  paprika
• 1
  tbsp
  black pepper
• 1
  tsp
  oregano
• 2
  tsp
  salt
• Juice of 1 orange
• 2
  tbsp
  olive oil
• 1/4
  onion
  sliced
• 1/4
  bunch cilantro

• In a large bowl, combine the steak with the beer, garlic powder, onion powder, paprika, black pepper, oregano, salt, orange juice, olive oil, sliced onion, and cilantro.
• Stir thoroughly so the meat is evenly coated with the marinade.
• Refrigerate and marinate for at least 1 hour. For best tenderness and flavor, marinate overnight.
• Preheat a grill or heavy skillet over medium-high heat.
• Grill or pan-sear the steak to your preferred doneness, flipping once to develop a nice crust.
• Allow the cooked steak to rest a few minutes, then slice thinly against the grain.
• Serve with warm tortillas, grilled jalapeños, queso fresco, salsa, and a squeeze of lime.
• Enjoy!

• Marinating overnight produces the most tender, flavorful results.
• Choose skirt steak for a richer, beefier taste or flank steak for a leaner cut.
• If you want extra flavor while grilling, reserve some marinade before adding the raw meat and brush it on during cooking.
• Leftovers work great chopped into burritos, layered over nachos, or served with rice and beans.