Marinated beef carne asada on the grill

Name: Marinated beef carne asada on the grill
Ingredients: 3 kg beef (topside); 2 medium onions (300 g); 3 garlic cloves; 3 spring onions; 3 hot peppers; 2 oranges; 2 lemons; 3 tablespoons olive oil; 3 tablespoons soy sauce; 500 ml brown beer; 1 tablespoon hot pepper paste; 1 teaspoon ground cumin; 1 tablespoon chilli powder; 1 tablespoon Himalayan pink salt

Meat - Marinated beef carne asada on the grill by Ivona K. - Recipia

Carne asada is a dish of beef marinated in citrus juice, beer and soy sauce, then grilled. Thick pieces brown quickly over high heat and stay juicy in the middle, and at the table they are topped with spring onions and hot chilli. I look for pieces with the grain clearly visible and cut them across the grain, otherwise the meat gets tough when you chew it. Preparation: 25 minutes. Cooking: 6 minutes. Resting: 180 minutes. Total time: 211 minutes. Servings: 12. About 420 kcal and 52 g protein per serving.

Ingredients

3 kg beef (topside)
2 medium onions (300 g)
3 garlic cloves
3 spring onions
3 hot peppers
2 oranges
2 lemons
3 tablespoons olive oil
3 tablespoons soy sauce
500 ml brown beer
1 tablespoon hot pepper paste
1 teaspoon ground cumin
1 tablespoon chilli powder
1 tablespoon Himalayan pink salt

Preparation

1. Let the meat come to room temperature, then cut it into thick slices, about a finger thick (around 2 cm). 2. Peel the onions and garlic, then rinse the hot peppers and the spring onions. 3. Squeeze the juice of one lemon and one orange. 4. Put the meat in a tray. Pour the citrus juice, the beer and the 3 tablespoons of soy sauce over the meat. 5. Add 2 hot peppers cut into rounds, 1 tablespoon Himalayan pink salt, 2 tablespoons olive oil, 1 tablespoon hot pepper paste, 1 teaspoon ground cumin and 1 tablespoon chilli powder. 6. Cut the 2 medium onions and the 3 garlic cloves, then mix well so the onion, garlic and pepper rounds spread evenly. 7. Put the tray in the fridge for 3 hours, turning the meat pieces now and then so the marinade reaches everywhere. 8. Heat the grill and brush it with 1 tablespoon olive oil or fat. Grill the meat over high heat, 2-3 minutes per side. Keep an eye on it all the time, as medium-cooked meat stays juicier. 9. Serve the meat topped with the chopped spring onions and hot pepper, with 1 orange and 1 lemon cut into slices.

Notes

The meat goes best with new potatoes and a salad of fresh cucumbers. If there are children at the table, go easier on the salt and hot paste. The beer goes into the marinade raw, so if you don't want it, replace it with 500 ml non-alcoholic beer. Ideally you would use a zip bag for the marinade, but I didn't have one that big. If the pieces are thicker than a finger, grill them one minute longer per side. Next time I would add more citrus juice and more soy sauce. Cooked meat keeps for up to 3 days in the fridge.