INGREDIENTS

Carne Asada on the grill

• 3 ½ to 4 lbs. Flap steak
• 2-3 Sazon seasoning packets
• 1 cup fresh squeezed orange juice
• ½ cup lime juice
• ½ cup soy sauce
• 1/2 cup olive oil
• 1 can Mexican beer, such as Modelo
• 2 tbsp white vinegar
• 1 can chipotle pepper in adobo sauce
• 3 cloves garlic, minced
• Handful of diced cilantro
• 1 full serrano chopped
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tbsp paprika
• 2 tbsp oregano
• 1 tbsp brown sugar
• 1 tsp onion powder
• ½ tsp garlic powder
• 1 tsp pepper
• ½ tsp salt

1. Trim steak if needed. Coat with Sazon packets on both sides. Set aside.
2. In a large mixing bowl (or a ziploc bag), add orange juice, lime juice, soy sauce, olive oil, white vinegar and beer. Combine with garlic, cilantro, chipotle pepper, serrano and all remaining spices. Stir together to mix.
3. Add the steak to the marinade. Cover and refrigerate, marinating at least 2 hours, more if desired.
4. Preheat your grill to high heat. Place marinated beef on the grill, flipping every 5-6 minutes until desired doneness.
5. Let rest at least 5 minutes, then slice to serve.