Ingredients
Scale
- 4 navel oranges, 2 cut into slices and 2 cut in half for juicing)
- 2 pounds flap steak
- 3 tablespoons soy sauce
- 1 cup Mexican beer
- 8 green onion stalks, sliced and chopped
- 20 cilantro stems
- 1 teaspoons garlic powder
- 10 La Baderita flour tortillas
- chiles – red peppers or jalapenos (brushed in a ½ teaspoon vegetable oil) (optional)
Instructions
Marinade: On a large plate add orange slices, and then squeeze 1 orange over the slices to make a small pool of orange juice.
- Lay flap steak over the orange slices/juice. queeze the last orange over the meat. Then drizzle soy sauce over all the meat. Pour beer over meat.
- Sprinkle the top with cilantro, green onion, any additional orange slices, and garlic powder.
- Pour the entire marinaded meat plate into a bowl or plastic bag and allow to marinade for 40 minutes.
Grill: Place marinated carne asada on a grill and cook for 3 to 4 minutes on each side for medium rare, add two minutes for well done.
- Add the chiles to the grill and cook on each side until charred.
- Remove meat from grill and cut into long strips. Remove chiles from the grill and place to the side.
Heat Tortillas: Place a flour tortilla on grill or open flame. Flipping with tongs once tortilla is slightly charred.
- Remove from grill and stuff with strips of meat.
- Serve with charred chile and a bowl of guacamole!