The border towns of Northern Mexico are famous for their “al carbon” recipes. This delicious recipe is easy to make (especially for large weekend barbecues), takes a minimum of preparation, and is a must for anyone who loves char-broiled steak. Serve with hard rolls or tortillas, rice and beans, and you’re set. Bon appetit! Or, as we say south of the border, “A comer!”
Yield:
10 servingsIngredients
2 cups lemon juice
1/2 cup lime juice
1 can beer
2 tablespoons cumin (or to taste)
1 teaspoon salt (or to taste)
1 tablespoon garlic powder (or to taste)
5 pounds plank steak (any kind of thinly sliced sirloin will do; choose a steak with lots of marbling for best results).
2 bunches scallions
Seasoned salt to taste
Instructions
Mix first 6 ingredients together to form marinade. Place marinade, steak, and scallions in large covered glass baking dish and let soak for a minimum of two hours (three for best results). Turn steak every hour or so.
Light barbecue. You want to cook the steaks on a very hot fire for best results. Lay steak on fire and cook 5-7 minutes on each side. Shake on a little seasoned salt on both sides of steak as you turn. Roast scallions over fire about five minutes.
Serve the steaks whole, or you can cut into thin strips for tacos. Serve with beans and Spanish rice and, of course, salsa.
