Carne Asada with Salsa Ranchera Recipe

Ingredients:

• 1.5 lbs skirt steak
• 1/4 white onion
• 10 garlic cloves
• 1 tsp ancho chile powder (or 1/2 tsp chipotle powder)
• 1 Tbsp apple cider vinegar
• 1/2 cup Mexican light beer (like Pacifico or Corona)
• 1 tsp salt (preferably Kosher)
• For serving:
• Metropolitan Market guacamole, corn tortillas, cilantro hatch salsa ranchera or Metropolitan Market fresh hatch salsa.

Directions:

1. In a blender, combine onion, garlic, chile powder, vinegar, beer, and salt. In a glass container or zip-top bag, place meat in marinade and refrigerate for at least 4 hours or overnight.
2. Remove meat from fridge 30-60 minutes before cooking. When ready to cook, heat grill on high, remove meat from marinade, and cook for 5 minutes flip and cook for 3-6 additional minute until a thermometer inserted in the thickest part reads 140° F.
3. When done, remove from heat, cover with foil, and let rest for 5-10 minutes. Slice across the grain, sprinkle with chopped cilantro, and serve with hatch chile salsa ranchera and warm tortillas.