Beef Carne Asada with Salsa Ranchera
Serves 4
Ingredients
- 1/2 cup Mexican light beer (such as pacífico or corona)
- 10 cloves garlic
- 1/4 white onion
- 1 tablespoon apple cider vinegar
- 1 teaspoon ancho chile powder (or 1/2 teaspoon chipotle powder)
- 1 teaspoon kosher salt
- 2 1/2 pounds skirt steak
- 1 cup salsa ranchera
- 4 sprigs cilantro (chopped)
Directions
- In a blender, combine beer, garlic, onion, vinegar, chile powder, and salt. Pour mixture into a sealable bag or non-reactive covered container. Add meat and marinate in refrigerator at least 4 hours or overnight.
- Remove meat from fridge 30 to 60 minutes before cooking. When ready to cook, heat grill on high, remove meat from marinade, and cook 5 minutes. Flip and cook 3 to 6 additional minutes or until a thermometer inserted in the thickest part reads 140°F.
- Remove steak from heat, cover loosely with foil, and let rest 5 to 10 minutes. Slice meat across the grain. Serve with salsa ranchera and a sprinkle of chopped cilantro.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 300
- Fat: 16.0 g
- Saturated Fat: 6.0 g
- Trans Fat: 0.0 g
- Cholesterol: 115.0 mg
- Sodium: 105.0 mg
- Carbohydrates: 1.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 39.0 g