Name: Carne Asada Clásica
Yield: Serves 4
Cuisine: Mexican
Ingredients: ½ cup (120 ml) orange juice, freshly squeezed if in season; 4 spring onions (can substitute 6 green onions), trimmed; ½ teaspoon dried Mexican oregano; ½ teaspoon smoked paprika; ¼ cup (60 ml) fresh lime juice; ¼ cup (60 ml) grapeseed oil; 1 teaspoon freshly ground black pepper; 6 ounces (240 ml) dark Mexican ale; ½ large white onion (5¼ ounces/150 g), sliced; Salsa taquera; 2 serrano chiles, sliced lengthwise; ¼ teaspoon ground cumin; 1 tablespoon apple cider vinegar; Warm tortillas (preferably homemade); 2½ teaspoons Worcestershire sauce; 1 cup (40 g) chopped fresh cilantro; 6 cloves garlic, minced; ⅛ teaspoon ground cloves; 2 pounds (910 g) flap steak; 2 tablespoons sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

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.

Ingredients

½ cup (120 ml) orange juice, freshly squeezed if in season
¼ cup (60

Method

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 come