MicheMami Carne Asada

This is the carne asada we make when we want maximum flavor with minimal effort. our MicheMami brings the both the spice, and savory depth that usually takes a dozen ingredients to build. A combination of fish salt and sea salt seasons the meat all the way through, while onions and jalapeños slowly infuse the marinade with sweetness and fresh chile flavor. The longer it marinates, the better it gets. Just don't forget the cold miches...

Serves 4–6

Ingredients

• 2 pounds (907 g) flap steak, skirt steak, or arrachera
• 3 ounces (90 ml) MicheMami Mix
• 12 ounces (355 ml) LA Soju's Sochelada, or a Mexican lager
• 2 tablespoons fresh orange juice
• 1 tablespoon fish salt
• 1 tablespoon sea salt
• 1 teaspoon freshly ground black pepper
• ½ white onion, thinly sliced
• 2 jalapeños, sliced into rounds

For Serving

• Warm corn or flour 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 resealable bag, combine the MicheMami Mix, beer, lime juice, fish salt, sea salt, and black pepper.

Add the steak, onions, and jalapeños. Toss well to coat.

Cover and refrigerate for at least 30 min, or up to overnight.

Grill

Remove the steak from the refrigerator 30 minutes before grilling.

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

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

Place directly over the hottest part of the grill and cook for about 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, grilled onions, salsa and a cold miche on the side