Ingredients:

  • 2 lbs flank or skirt steak
  • 1/2 cup Mexican Lager
  • 1/4 cup soy sauce
  • 1/3 cup neutral oil (avocado or grapeseed)
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 6 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tbsp brown sugar

Instructions:

  1. In a large glass mixing bowl, whisk together the lime juice, orange juice, soy sauce, and Mexican lager.
  2. Slowly stream in the neutral oil while whisking constantly to create a stable emulsion.
  3. Fold in the minced garlic, chopped cilantro, chili powder, ground cumin, dried oregano, and black pepper. Whisk until the brown sugar is fully dissolved.
  4. Place the flank or skirt steak into a gallon-sized resealable bag. Pour the marinade over the meat, squeeze out as much air as possible, and seal.
  5. Marinate in the refrigerator for 8 hours to allow the enzymes and acids to tenderize the beef.
  6. Remove steak from marinade and grill for approximately 10 minutes total (5 minutes per side) over high heat (400°F) until a charred crust forms and internal temperature reaches your desired level.