Carne Asada

Ingredients

• 2.5 cups beer light such as dos equis
• 1 teaspoon pepper black as needed freshly ground plus more
• 2 tablespoons t brown sugar dark packed
• 2 pounds flank steak 
• 4 medium garlic clove crushed
• 0.3 cup juice of lemon freshly squeezed (from 1 medium lemon)
• 0.3 cup juice of lime freshly squeezed (from 2 medium limes)
• 1 medium onion red coarsely chopped
• 8 servings salt 

Equipment

• bowl
• sauce pan
• sieve
• grill

Directions

1. Combine 2 cups of the beer, the lime juice, lemon juice, garlic, onion, and measured pepper in a large, nonreactive bowl and mix.
2. Add the flank steak, cover, place in the refrigerator, and marinate at least 30 minutes or overnight.When ready to cook the meat, heat a grill to high (about 500°F).
3. Remove the meat from the marinade (reserving the marinade juices), pat it dry, and season well with salt.
4. Transfer the marinade to a medium saucepan, add the remaining 1/2 cup beer, and place over medium-high heat. Bring to a boil, skim off any foam or impurities that come to the surface, and let the mixture reduce by half, about 20 minutes. Strain through a fine-mesh strainer into a heatproof bowl, mix in the brown sugar, and season well with salt and pepper.
5. Place the meat on the grill and cook to medium, about 7 to 10 minutes per side.
6. Remove from the grill and let rest for 5 to 10 minutes. If serving as a main, slice the steak against the grain into 1-inch strips; if serving as a filling for tacos or burritos, coarsely chop.
7. Place in a serving dish and cover with the reduced marinade juices.Beverage pairing: Sol Cerveza, Mexico. A great Mexican meat dish calls for nothing more complicated or intense than a good, clean Mexican lager. Drip some lime into the beer to bring out its bright, citrus tang and it will make a thirst-quenching and mouth-refreshing gulp after each bite of steak.