I Love Micheladas Carne Asada

The best carne asada recipes don't try too hard. They taste like someone who knows exactly who they are. This one starts with two very important things, our I Love Micheladas OG Brown Mix and Red Mix. The OG brings deep savory notes from sauces and spices, while the Red Mix adds brightness, chile, and just enough acidity to wake everything up. Together, they create a marinade that tastes like the first sip of a michelada on a hot afternoon...salty, tangy, spicy, and impossible to stop eating.

And because every great piece of carne asada deserves proper seasoning, I use Red Boat Salt. Its clean mineral flavor seasons the meat without getting in the way of the smoke, citrus, and michelada flavors.

For the carne asada

• 3 pounds (1.4 kg) flap steak or skirt steak
• ½ cup (120 ml) I Love Micheladas OG Brown Mix
• ½ cup (120 ml) I Love Micheladas Red Mix
• 12 ounces (355 ml) Mexican lager
• ½ cup (120 ml) fresh orange juice
  
• 3 tablespoons Red Boat Salt
• 2 teaspoons freshly ground black pepper
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• 1 white onion, sliced into thick rounds
• 1 jalapeno, sliced
• 1 orange, sliced

For serving

• Warm tortillas
• Charred green onions
• Grilled jalapeños
• Lime wedges
• Salsa of your choice

Directions

Marinate the meat

Pat the steak dry with paper towels.

In a large bowl or nonreactive container, whisk together the I Love Micheladas OG Brown Mix, I Love Micheladas Red Mix, beer, orange juice, lime juice, Red Boat Salt, black pepper, garlic powder, and cumin.

Add the steak, onion slices, jalapenos,  and orange slices. Turn everything several times to coat.

Cover and refrigerate for at least 30 minutes, preferably overnight.

Bring to room temperature

Remove the meat from the refrigerator about 30 minutes before grilling.

Grill

Preheat a charcoal grill, gas grill, or pellet grill to high heat.

Remove the steak from the marinade and allow any excess liquid to drip off.

Place directly over the hottest part of the grill and cook for 4 to 5 minutes per side for medium-rare, depending on thickness.

Transfer to a cutting board and let rest for 10 minutes.

Slice and serve

Slice thinly against the grain.

Serve with warm tortillas, charred green onions, grilled jalapeños, fresh lime wedges, and plenty of salsa.