Carne Asada Recipe

• 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 teaspoon freshly ground black pepper, plus more as needed
• 2 to 3 pounds flank steak
• Salt
• 1 diced serrano pepper
• 1 bunch chopped cilantro
• dash of celery salt
• Mexican chili powder

1. Combine 2 cups of the beer, the lime juice, lemon juice, garlic, onion, serrano, chili, and measured pepper in a large, nonreactive bowl and mix. Add the flank steak, cover, place in the refrigerator, and marinate at least 30 minutes or overnight.
2. When ready to cook the meat, heat a grill to high (about 500°F). Remove the meat from the marinade (reserving the marinade juices), pat it dry, and season well with salt.
3. Transfer the marinade to a medium saucepan, add the 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 the mixture reduce by half, about 20 minutes. Strain through a fine-mesh strainer into a heatproof bowl
4. Place the meat on the grill and cook to medium, about 5 minutes per side. Remove from the grill and let rest for 5 to 10 minutes. If serving as a main, slice the steak against the grain into 1-inch strips; if serving as a filling for burritos, coarsely chop. Place in a serving dish and cover with the reduced marinade juices. Heat tortillas, serve with with a healthy portion of cilantro and a little onion
5. 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 steak.