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Ingredients:

• 2 lbs flank or skirt steak

Make the marinade:

• 2 oranges, large, juiced
• 5 limes, juiced
• 4 to 6 cloves garlic, crushed
• 1 white or yellow onion, small, sliced
• 1 serrano, small, finely diced and seeded
• 1⁄2 can beer (Anjie recommends using Mexican beer)
• 1 bunch cilantro, chopped1 1⁄2 tsp oregano1 tsp paprika1 Tbsp salt (more or less to taste)
• 1 1⁄2 tsp sugar
• 1⁄4 tsp cumin
• 1⁄8 cup olive oil

Garnishes:

• onion, chopped
• cilantro, chopped
• lime, sliced

Directions:

Make the marinade:

1. In a bowl or large measuring cup, mix all the ingredients for the marinade.
2. Place the marinade and the meat in a bowl, pan (glass or ceramic, do not use metal), or a large zip bag. Make sure that the meat is nicely saturated with the marinade mixture.
3. Cover and refrigerate the marinated meat for 6 to 12 hours.

Grill the Carne Asada:

1. Before grilling, bring the marinated meat to room temperature.
2. Heat your grill to 500 (charcoal or gas. In Anjie’s opinion, ”Charcoal is the tastiest!”).
3. Cook for 5 to 7 minutes on each side.

Make Your Tacos:

1. Slice and serve the carne asada with or on tortillas, refried beans, rice, and all your favorite fixings, like: guacamole, salsas, limes, chopped cilantro, and onions.