1¾poundsrib eye cap(rib eye, skirt or flank steaks)
Marinade:
½cupplus 1½ tablespoons ketchup
½cupbeer(light flavored beer, like Corona)
¼cupsoy sauce
1garlic clove(minced)
Chimol (Salvadoran salsa) (optional):
½small white onion
¼ cupfresh lemon juice
¼ cupplus 2 tablespoons water
1½teaspoonsdried oregano
salt
Instructions
Combine all the ingredients for the marinade. Mix well. Add the steak and marinate for 20 – 30 minutes (depends on the size of your meat) at room temperature.
If you are making chimol, combine all the salsa ingredients in a small bowl. Stir and mix. Season with salt. Set aside and let it sit for at least 10 minutes.
Preheat a grill or grill pan to medium-high heat.
Grill the steaks until charred on both sides and cooked to medium-rare doneness, about 4 – 6 minutes per side. Remove from the grill or grill pan and let rest on a cutting board for 5 minutes.
When ready to serve, slice the steaks and serve with chimol if using.
Notes
You can use any cut of steaks you want.
If using skirt or flank steaks, cut against the grain when serving.
Leftover meat can be used for tacos the next day. Keep them in airtight container in the fridge. Recipe is here.