This marinade is ideal for skirt, flank, chuck, and bottom sirloin flap (bavette) steaks.

Makes enough for 2 to 3 pounds of steak

INGREDIENTS

• 1 12-ounce bottle Mexican beer
• ¼ cup soy sauce
• ¼ cup fresh lime juice
• 1 teaspoon Tabasco or other hot sauce
• 2 tablespoons chile powder, such as ancho, California, or New Mexico
• 2 teaspoons ground cumin
• 3 tablespoons minced white onion
• 1 cup finely chopped fresh cilantro
• 6 garlic cloves, sliced
• 2 teaspoons dried oregano (I use Mexican)
• 1 teaspoon salt
• 2 teaspoons unsulfured molasses
• 2 teaspoons freshly ground black pepper
• ¼ cup canola oil

PREPARTION

1. Pour the beer into a medium bowl and stir in the soy sauce, lime juice, hot sauce, chile powder, cumin, onion, cilantro, garlic, oregano, salt, molasses, black pepper, and canola oil.
2. Place the steaks of your choice in a large zipper-lock bag. Pour in the marinade, seal the bag, and turn to ensure the steaks are coated with the marinade.
3. Marinate the steaks for 2 hours at room temperature or refrigerate overnight. Turn the bag from time to time to redistribute the marinade.
4. Let the marinated steaks sit at room temperature for 2 hours and pat dry before grilling.