Carne Asada

2 tablespoons vegetable oil
4 garlic cloves, minced
1/3 cup ancho chile powder
2 tablespoons cider vinegar
1 1/2 teaspoons dried oregano
Water
Salt
Six 12-ounce boneless rib eye steaks, about 1 inch thick

In a small saucepan, heat 1 tablespoon of the vegetable oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the chile powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes. Season with salt. Transfer the marinade to a large baking dish and let cool completely. Add the steaks and turn to coat. Cover and refrigerate overnight.

Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat. Serve the steaks with the black beans, avocado slices and lime wedges.

Leave a comment