10679 Carne Asada 30 mins, plus marinating time 20 mins 8 servings (12 for Burrito Bar) Fri Aug 07 15:42:00 -0700 2009 Tue Oct 20 11:04:01 -0700 2009 Easy Mexican CHOW http://www.chow.com/recipes/10679 Tue, 20 Oct 2009 18:04:01 GMT The first step to a better burrito Build a better burrito with this main dish that can be made ahead of time. No burrito bar is complete without this staple, 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 really dark beer or any IPAs, 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 recipe was featured as part of our Tailgating Recipes photo gallery.

Read more about grilling.

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  • Combine 2 cups of the beer, the lime juice, lemon juice, garlic, onion, and pepper in a large nonreactive bowl and mix. Add flank steak, cover, place in the refrigerator, and marinate at least 30 minutes or overnight.
  • When ready to cook the meat, heat a grill to high (500°F). Remove the meat from the marinade (reserving the marinade juices), pat dry, and season well with salt.
  • Transfer marinade to a medium saucepan, add 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 mixture reduce by half, about 20 minutes. Strain sauce through a fine mesh strainer, mix in brown sugar, and season well with salt and freshly ground black pepper.
  • Place 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 steak across the grain into 1-inch strips; if serving as a filling for burritos, coarsely chop. Place in a serving dish and cover with 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 meat.

    ]]>     http://www.chow.com/assets/2009/08/carne_asada_beef_290.jpg Aida Mollenkamp 50 Main 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)**

    ]]>     74 4 medium garlic cloves, crushed

    ]]>     54 1 medium red onion, coarsely chopped

    ]]>     305 1 teaspoon freshly ground black pepper

    ]]>     209 2 to 3 pounds flank steak

    ]]>     298 2 tablespoons packed dark brown sugar

    ]]>     384 easy 776 fun 695 quick 273 party 295 marinate 142 sauce 82 alcohol 512 mexican 694 latin 745 ethnic 368 fruit 768 manly 765 outdoors 2395 aida mollenkamp 5882 cinco de mayo 1537 burrito bar 644 summer 747 grilling 9889 memorial day 9888 labor day 7667 july 4th 1 chow 14604 moo 1619 omnivore 4070 carnivore 38 budget 23680 affordable 1026 hot weather 4261 feed a crowd