Los Angeles chef-restaurateur Bricia Lopez, the author of “Asada: The Art of Mexican-Style Grilling” with food blogger Javier Cabral, writes of this recipe: “It took me a couple attempts to get the umami level in this classic carne asada just right and hit that deep balance of savory flavors. I knew I finally got it right when my husband, who grew up eating this style of carne asada, couldn’t stop eating it.”
Carne Asada Clásica
Serves 4
INGREDIENTS
½ cup orange juice, freshly squeezed if in season
¼ cup fresh lime juice
¼ cup grapeseed oil
1 tablespoon apple cider vinegar
2 ½ teaspoons Worcestershire sauce
6 cloves garlic, minced
6 ounces dark Mexican ale
1 teaspoon freshly ground black pepper
½ teaspoon dried Mexican oregano
½ teaspoon smoked paprika
¼ teaspoon ground cumin
1/8 teaspoon ground cloves
2 tablespoons sea salt
2 pounds flap steak
4 spring onions (can substitute 6 green onions), trimmed
1 cup chopped fresh cilantro
½ large white onion (5 ¼ ounces), sliced
2 serrano chiles, sliced lengthwise
DIRECTIONS
In a large bowl, add the orange juice, lime juice, oil, vinegar, Worcestershire sauce, garlic and beer. Whisk to combine. Add the pepper, oregano, paprika, cumin, ground cloves and salt, and whisk until the salt and spices have dissolved.
Pat the meat dry with paper towels. Using the palm of your hand against a flat surface, lightly smash the spring onions until a little moisture comes out. In a gallon-size resealable bag, add them along with the marinade, cilantro, onion, serranos and the meat. Mix well, seal and let sit in the refrigerator for at least 2 hours or overnight.
Remove the steaks from the refrigerator to allow them to reach room temperature, still in the marinade — at least 30 minutes — before grilling.
Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450 degrees for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.
Remove the steaks from the marinade and put them on the grill directly over the fire. Close the lid and cook, turning once, about 4 to 5 minutes on each side. Transfer the meat to a cutting board and let rest for 5 minutes.
Slice the meat against the grain. Serve with warm tortillas and salsa.
— Bricia Lopez, “Asada: The Art of Mexican-Style Grilling” (Abrams, $40)
Source: www.mercurynews.com