Roy Choi's Carne Asada

Directions

1. 1
   Preheat the broiler.
2. 2
   Place the jalapenos on a cookie sheet or in a skillet with an ovenproof handle, and put them under the broiler until their skins begin to blacken and bubble.
3. 3
   (You can also do this by putting the peppers directly over a burner on your stove or on a gas grill.)
4. 4
   Pull the stems and seeds from the jalapenos and discard them; skin the peppers and put them into a food processor.
5. 5
   Add the tomato, onion, garlic, sugar, ancho chili powder, black pepper and salt to the bowl of the machine, and pulse to combine.
6. 6
   Add the cilantro, the fruit juices, mirin and beer.
7. 7
   Process again until smooth.
8. 8
   Transfer the marinade to a large, nonreactive bowl and submerge the steak in it.
9. 9
   Cover and place in refrigerator for at least four hours or overnight.
10. 10
    Build a fire in your grill.
11. 11
    If using a gas grill, turn all burners to high
12. 12
    When all coals are covered with gray ash and the fire is hot (you can hold your hand 6 inches over the grill for only a few seconds), remove steaks from marinade, drizzle with olive oil and placeon the grill directly over the coals and cook until deeply seared, turning a few times, approximately 10 minutes for medium-rare.
13. 13
    Remove steaks from the grill and allow to rest a few minutes.
14. 14
    Slice against the grain into thin strips and serve with warm corn tortillas, pico de gallo (recipe follows), grilled scallions, whatever you like.