I used flap meat for this carne asada recipe.
This marinade gives a pretty good citrus-lime flavor and the beer is not very noticeable. I made this for my someone who could not take much spiciness so I did not make it spicy at all. Next time I want to experiment with Jalapeños, Habaneros, or maybe Fresno Chiles.
- 1/2 cup orange juice
- A little less than 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/2 teaspoon black pepper
- 1/2 yellow onion, diced
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 2 teaspoons oregano
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 cup Stone Brewery IPA beer
Mix all ingredients in a zip lock bag
Pound the carne asada with a mallet or roll with a rolling pin (don’t flatten out very much)
Add meat to zip lock bag with marinade.
Refrigerate in bag in a pan (in case it leaks) for 4-8 hours.
Cook on a stove, grill, or broil in oven.
I roughly followed this recipe: