Beef Carne Asada with Salsa Ranchera
Serves 4
This classic carne asada gets its deep flavor from an ancho chile and beer marinade. Serve with warm tortillas and Hatch salsa ranchera—or get our Metropolitan Market Hatch salsa and Metropolitan Market guacamole in-store for the perfect taco Tuesday…or Wednesday…or Saturday!
Ingredients
- 1/2 cup Mexican light beer (such as pacífico or corona)
- 10 cloves garlic
- 1/4 white onion
- 1 tablespoon apple cider vinegar
- 1 teaspoon ancho chile powder (or 1/2 teaspoon chipotle powder)
- 1 teaspoon kosher salt
- 1 1/2 pounds skirt steak
- 1 cup salsa ranchera
- 4 sprigs cilantro, chopped
Directions
- In a blender, combine beer, garlic, onion, vinegar, chile powder, and salt. Pour mixture into a sealable bag or non-reactive covered container. Add meat and marinate in refrigerator at least 4 hours or overnight.
- Remove meat from fridge 30 to 60 minutes before cooking. When ready to cook, heat grill on high, remove meat from marinade, and cook 5 minutes. Flip and cook 3 to 6 additional minutes or until a thermometer inserted in the thickest part reads 140°F.
- Remove steak from heat, cover loosely with foil, and let rest 5 to 10 minutes. Slice meat across the grain. Serve with salsa ranchera and a sprinkle of chopped cilantro.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 300
- Fat: 16.0 g
- Saturated Fat: 6.0 g
- Trans Fat: 0 g
- Cholesterol: 115.0 mg
- Sodium: 105.0 mg
- Carbohydrates: 1.0 g
- Fiber: 0 g
- Added Sugars: 0 g
- Sugar: 0 g
- Protein: 39.0 g