Laura Torres’ Carne Asada

  • 2 pounds of T-bone, ribeye, sirloin, or skirt steak
  • 1 large white onion sliced (optional)
  • The juice of 1 orange
  • ¼ cup of light beer
  • 2 tablespoons of vegetable oil
  • Fresh ground pepper to taste
  • 2 cloves of garlic (finely chopped or crushed)
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • Vegetable oil to brush the grill before grilling
  • ½ onion to rub onto grill before grilling

To serve:

  • Corn tortillas
  • Guacamole
  • Salsa
  • Lime wedges
  • Pico de gallo (Make your own with chopped tomatoes, onions and cilantro)
  • Grilled green onions and nopales or a salad
  • Pork and beans (charro beans)

Place the meat in a large baking dish and, if using the sliced onion, spread the slices over the meat. Set aside. In a medium sized bowl mix together the orange juice, light beer, vegetable oil, black pepper, garlic cumin, and salt. Pour the marinade over the meat, cover with a plastic wrap, and refrigerate for 20–30 minutes (longer if you wish, but Laura says she likes to limit the time marinating so the flavor of the meat comes through).

Heat the grill. Use mesquite wood chips for grilling, if you can, for better flavor. Before cooking, brush the grill with a little vegetable oil to prevent the meat from sticking.

Then clean the grill with onion. Take the open, flat side of the onion, hold it with tongs and then rub along the metal grill to give the meat more flavor.

Remove meat from marinade and pat dry. Place meat on the grill and cook for 8–10 minutes per side, basting with the marinade to impart more flavor. (Cooking time will depend on how thick your meat is and on your own preference.) Slice and serve it with corn tortillas and other side dishes.