1/2 cup orange juice
1/4 cup lime juice
1/4 cup neutral oil
1 tbsp. apple cider vinegar
1 tbsp. worcestershire sauce
6 cloves garlic, minced
6 oz. dark beer
1 1/2 tbsp. kosher salt
1 tbsp. cilantro
1 tsp. black pepper
1/2 tsp. oregano
1/2 tsp. smoked paprika
1/4 tsp. cumin
1/8 tsp. cloves

  • combine all ingredients in a large ziplock bag and whisk or shake to combine

1 1/2 - 2 lbs. skirt or flank steak (cut flank stead to allow flipping for even cooking)
4 green onions, trimmed and mashed
1/2 white onion, sliced
2 serrano chilies, halved

  • add to marinade, turn to cover, and marinate at least 2 hours or overnight
  • remove from refrigerator and let warm up as you prepare the grill
  • grill until internal temperature reaches 140°F, then rest for 5 minutes
  • slice against the grain (and trim into bite-sized pieces if using in tacos)
  • serve with warm tortillas and salsa

source: Asada: The Art of Mexican-Style Grilling, p. 68.

10/4/23: made this last weekend and it was fantastic. made a few small changes (reduced salt, using dry cilantro, either skirt or flank steak) to reflect what i actually wound up doing.

10/8/23: made again with two changes: 1 tbsp. of salt and flank steak. it was good, but not quite as good. in particular, the flank steak was one large slab, so it was uneven (160°F in the middle but only 135°F at the edges). so next time i’ll make two tweaks: use 1.5 tbsp. of salt, and if using flank steak, i’d cut it in half so i could rotate to cook more evenly.