- 1 tablespoon olive oil
- 1 beef flank steak (1-1/2 pounds)
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1/3 cup Mexican beer
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons cider vinegar
- 2 tablespoons soy sauce
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 8 corn tortillas (6 inches), warmed
- Optional toppings: pico de gallo, crumbled Cotija cheese, cubed avocado and fresh cilantro leaves
- Brown the steak. In a large skillet, heat olive oil over medium-high heat. Brown the steak on each side to give it color and extra flavor. Transfer the steak to a 3- or 4-quart slow cooker.Editor’s Tip: The best way to get perfectly browned meat is to pat the raw meat completely dry with a paper towel and then let it rest at room temperature for 40 to 45 minutes before putting it on the heat.
- Make the marinade. Leave the remaining oil in the skillet and add the onion and garlic. Stir until crispy and tender, about one to two minutes. Add the beer and cook for 30 seconds, stirring to loosen the browned bits from the pan. Add the orange juice, lime juice, vinegar, soy sauce and seasonings and stir to combine. Bring to a boil, then carefully pour the mixture over the steak in the slow cooker.
Combine and slow-cook. Set the slow cooker to low and cook, covered, for four to five hours, until the meat is tender.
Slice and serve.
Once it has finished cooking, lift the steak with tongs and let the juices drip into the slow cooker for a few seconds. Place the steak on a cutting board and slice it across the grain into thin strips. Put the sliced steak back in the slow cooker so it can soak up the cooking juices.
Serve the carne asada in tortillas with your favorite toppings.
Editor’s Tip: When cutting steak, we recommend a cutting board that has groves around the perimeter to catch any juice run-off. It’ll help keep your countertops clean.
Find the recipe here! --> Slow-Cooker Carne Asada Recipe: How to Make It (tasteofhome.com)