Carne Asada Borracha

• Meat

  • 450 g Flank or skirt steak

• Produce

  • 3 cloves Garlic
  • 1 Green pepper
  • 2 Guajillo chilies
  • 1/2 cup White onion
  • 1/2 White onion, large

• Condiments

  • 1/4 cup Carne asada borracha sauce
  • 2 tbsp Soy sauce or tamari
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Vegetable oil

• Bread & Baked Goods

  • 1 Corn or flour tortillas

• Beer, Wine & Liquor

  • 1/2 cup Pale beer

• Other

  • Mexican Crema

Found on diversivore.com

Description

Ingredients

• 450 g flank or skirt steak
• 2 guajillo chilies
• 1/2 cup pale beer (I used a lager)
• 3-4 cloves garlic
• 2 tbsp soy sauce or tamari, or Maggi sauce
• 1 tbsp Worcestershire sauce
• 1.5 tsp salt
• 1/2 cup white onion (100 g) chopped
• 1/4 tsp black pepper
• 1 tsp vegetable oil
• 1/2 large white onion
• 1 green pepper (or poblano pepper)
• 1/4 cup carne asada borracha sauce (from above) - see also note about setting aside a low-salt portion
• Mexican crema
• corn or flour tortillas

Directions

• Heat a heavy pan (or comal) over medium heat. Add the guajillo chilies and toast for 2 minutes, turning occasionally. Place the toasted chilies in a small bowl and cover with warm water. Set aside to soak for 20 minutes.
• Combine remaining marinade ingredients (basically everything but the meat and the optional serving ingredients) in a food processor and puree. (See note below about using the marinade as a sauce)
• Pierce the steak all over with a fork. Cover with the marinade and refrigerate for at least 3 hours and up to 8 hours.
• Remove the steak from the marinade and set it aside (keep the marinade for cooking the vegetables). Allow it to come to room temperature. Preheat an outdoor grill/barbecue to a high heat (around 450-500 F). Place the steak on the grill and cook for about 3 minutes per side. Remove the steak from heat and allow it to rest for 10 minutes before slicing. (Note that you want to sear the steak on VERY high heat, making an outdoor grill ideal. If you dont have one, you can use a very hot cast iron pan.)
• Heat a large cast iron skillet over high heat and add 1 tsp of oil. Once the oil is very hot and shimmering, add the onion and saute for 1 minute. Add the peppers and saute for an additional 2 minutes. Add 1/4 cup of the marinade to the pan and continue to cook until the peppers are soft and the sauce is thick. Remove from heat and set aside.
• Cut the steak into thin strips against the grain of the muscle. Serve with warmed tortillas (I like flour tortillas for this) and the cooked vegetables (or any other way you might like). If you kept a little of the low-salt marinade, spoon it over the meat and enjoy.

Nutrition