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.
- 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.