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.
Ingredients
- dark Mexican beer: 0.5 cup
- avocado oil: 0.25 cup
- white onion, cut into large wedges: 0.5 piece
- cilantro leaves: 1 cup (fresh)
- salt and pepper: (to taste)
- beef skirt steak: 2 pound
Metric Conversion
Stages of cooking
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Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
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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.
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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.
