Carne Asada Clásica

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

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

Americas
Main course
Central America
Mexico

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