2# beef skirt steak (Flank Steak)
2 Tbsp. Ancho Chili powder
1Tbsp. Garlic powder
1Tbsp. Cumin
1 Tbsp. Oregano
Fresh lime juice from 3 limes, about 5 Tbsp.
1 bottle dark beer
1/4 C. Honey
3 Tbsp. Worchestershire sauce
3 green onions, thinly sliced
1/4 C. + 2 Tbsp. Canola oil
Kosher salt and fresh cracked black pepper, to taste
Marinating the beef can be done a day ahead of time, minimum 3 hours prior to grilling.
Wash and pat dry beef. In a small mixing bowl combine chile powder, garlic powder, cumin, and oregano. Coat the side of beef facing you with 1 Tbsp. oil. Rub 1/2 of spice mix onto beef. Season with salt and black pepper. Turn beef and repeat. Reserve.
In another mixing bowl combine lime juice, beer, worchestershire, honey, green onions and the rest of the oil. Whisk together. Place beef in a large ziplock bag or in a 9x13" baking pan and pour marinade over. Seal bag or tightly cover pan with Saran wrap. Chill, turning half way through marinating time.
Preheat grill to high. Brush grill with oil. Remove beef from marinade and discard liquid. Lay steak on grill and cook for 10 minutes, turning once for medium-rare. Transfer cooked steak to a cutting board and let rest for 10 minutes. Thinly slice steak across the grain. Lay slices on large platter. Serve with warm tortillas, guacamole, your favorite salsa, fresh cilantro leaves, etc. Enjoy!!
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