Beer Marinade Carne Asada

July 01, 2012

Turn humble Skirt Steak into amazing, juicy Carne Asada

Very similar to how I make beef jerky, this recipe uses a beer-based marinade as a tenderizer. If you make the marinade hours in advance, you'll give the garlic plenty of time to impart its goodness.  One thing I intentionally leave out is any sort of acid (e.g. lime juice or vinegar) as it makes for mushy meat.  Save the limes until the meat is served.

Recipe

  • For every pound of meat, mix the following:
  • 1 cup beer (e.g. Dos Equis Lager)
  • 1/2 cup low sodium soy sauce
  • Indoors? Splash of liquid smoke
  • Lots of crushed garlic
  • Lots of pepper

Marinate for at least an hour. Since skirt steak is pretty easy to maneuver, put it in a resealable bag (frequent fliers should have plenty of 1 quart bags lying around) and shake it around every so often. 

Depending on how you like your meat, grilling for 2 - 4 minutes per side is all it will need.



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