Carne Asada Norteña

Ingredients

• 1.5 kg (3 lb)arrachera or flank steak — butterflied thin
• 1 cupbeer
• 1/3 cuplime juice
• 4 clovesgarlic — minced
• 2 tbspcoarse salt
• 6spring onions — for the grill
• 6güero chiles — for the grill
• 2 cupsfrijoles charros — to serve alongside
• 1 cupguacamole — to serve
• 18corn tortillas — warmed on the comal
• 1white onion — finely chopped, for the table
• 1 bunchfresh cilantro — chopped
• 2limes — cut into wedges
• 1 cupsalsa roja de molcajete — to serve
• 1 tspfine salt

Method

1. Begin by preparing the marinade for the steak. In a large bowl, combine 1 cup of beer, 1/3 cup lime juice, 4 minced cloves of garlic, and 2 tablespoons of coarse salt. Mix well until the salt dissolves. Place the 1.5 kg (3 lb) arrachera or flank steak in the marinade, ensuring it is fully submerged. Cover and let it marinate in the refrigerator for at least 1 hour, then remove it and allow it to come to room temperature for about 30 minutes before grilling.
2. While the steak is marinating, prepare your grill. You want it to be extremely hot to achieve a good sear on the meat. If using a charcoal grill, light the coals and wait until they are covered with white ash. For a gas grill, preheat on high for at least 10 minutes. The goal is to have a screaming hot grill so the steak sears quickly, locking in the juices.
3. Once the grill is ready, place the marinated steak on the hottest part of the grill. Cook the steak in stages; sear each side for about 3-4 minutes until it develops a rich, brown crust. Move the steak to a cooler part of the grill to continue cooking if necessary. Baste occasionally with the leftover marinade to enhance flavor and keep the meat moist.
4. While the steak is cooking, prepare the vegetables. Place 6 spring onions, 6 güero chiles, and 2 halved limes directly on the grill. Allow them to cook until they are soft and have a nice blistered appearance, about 5-7 minutes. The onions should be tender, and the chiles should have a slightly charred skin.
5. Once the steak has reached your desired doneness, remove it from the grill and let it rest on a cutting board for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it remains juicy when sliced.
6. While the steak rests, warm 18 corn tortillas on the grill for about 30 seconds on each side until they are pliable and have slight grill marks. This adds a subtle smoky flavor that complements the carne asada.
7. Chop the rested steak into bite-sized pieces, slicing against the grain for maximum tenderness. Serve the steak with the grilled onions, chiles, and limes. Accompany with 2 cups of frijoles charros, 1 cup of guacamole, and 1 cup of salsa roja de molcajete. Garnish with finely chopped white onion and a handful of fresh cilantro. Squeeze fresh lime juice over the top and sprinkle with 1 teaspoon of fine salt to taste.