- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This grilled flap steak, a thin cut of beef perfect for high-heat grilling, picks up intense umami notes from a dark Mexican ale marinade.
Ingredient:
- 3/4 cup (6 ounces) dark Mexican ale
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup plus 1 tablespoon grapeseed oil, divided
- 6 medium garlic cloves, finely chopped (about 2 tablespoons)
- 2 tablespoons plus 1/8 teaspoon fine sea salt, divided
- 1 tablespoon apple cider vinegar
- 2 1/2 teaspoons Worcestershire sauce
- 1 teaspoon black pepper
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 10 spring onions or 15 scallions, divided
- 2 pounds flap steak, patted dry (See Note)
- 1 small white onion, thinly sliced (about 1 3/4 cups)
- 2 serrano chiles, stemmed and halved lengthwise
- 1 cup chopped fresh cilantro
- Warm tortillas and salsa, for serving
