Marinade
Tear the chilis in half. Remove and discard the stems and seeds.
Heat a large dry pan over medium-high heat. Add the cumin and coriander seeds and toast them, rotating the pan until you can smell the spices. Remove from the pan and cool.
Add the chilies to the hot pan and toast until pliable with a toasty aroma.
Transfer the chilies and spices to the jar of a powerful blender and add the orange juice, oil, garlic, beer and salt. Blend to a smooth sauce, about 1 minute, scraping the sides as necessary. Transfer to a bowl and mix in sliced onions. Using your hands, squeeze the lime slices over the bowl and then add the slices to the bowl. Mix the marinade.
Cut the skirt steak in half, trimming as much fat as desired.
Place the skirt steak and marinade in a bowl and mix gently to completely coat the meat. Cover and refrigerate overnight.
The following day, line a baking sheet with parchment and top with a cooling rack.
Make a fire with hardwood lump charcoal for indirect cooking. When ready, most coals will be covered in gray ash with some glowing red embers. The fire should be hot, but not so hot that it chars the meat before it has cooked.
To cook the steak-remove from the marinade and discard the limes. You can remove excess marinade but leave enough to still coat the meat. The onions can remain on the meat if you’d like. It will add flavor to the meat as it cooks.
Spray the grates with non-stick spray and place the meat over the fire.
Turn the meat once it is lightly charred, about 2 to 3 minutes. The thinner piece will cook more quickly so keep your eye on it and move it to the cooler part of the grill if it is cooking too quickly. If excess marinade burns on the grates, just move the meat aside to brush off the grates.
Turn the meat as needed to cook evenly. The thinner piece should be about 128˚F in 10 minutes. The larger piece will take about 13 minutes to reach the temperature. Remove from the grill to rest on the rack for 15 minutes.
Slice the Carne Asada on a diagonal and serve on warm tortillas with the Pico de Gallo and lime wedges.
Charred Green Onion Pico de Gallo
Cut away the roots of the green onions and trim the top ends of the greens.
Spread the green onions on a baking sheet and drizzle with oil. Roll them back and forth to coat. Season with salt.
Grill the green onions, charring them on both sides, about 6 to 7 minutes total. Cool, chop and put in a mixing bowl.
Cut the tomatoes in half lengthwise, discard the core and seeds. Dice the flesh and add to the bowl with the remaining ingredients. Season to taste.
