Carne Asada

We have just been cooking like crazy out of Bricia Lopez' new cookbook, Asada--The Art Of Mexican Grilling,and this is yet another example of how wonderful this book is! Even our beef avoidant child loved this, and wondered why there wasn't more left over. 3/4 cup (6 ounces) dark Mexican ale 1/2 cup fresh orange juice 1/4 cup fresh lime juice 1/4 cup plus 1 tablespoon grapeseed oil, divided 6 medium garlic cloves, finely chopped (about 2 tablespoons) 2 tablespoons plus 1/8 teaspoon fine sea salt, divided 1 tablespoon apple cider vinegar 2 1/2 teaspoons Worcestershire sauce 1 teaspoon black pepper 1/2 teaspoon Mexican oregano 1/2 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/8 teaspoon ground cloves 10 spring onions or 15 scallions, divided 2 pounds flap steak, patted dry (See Note) 1 small white onion, thinly sliced (about 1 3/4 cups) 2 serrano chiles, stemmed and halved lengthwise 1 cup chopped fresh cilantro Whisk together Mexican ale, orange juice, lime juice, 1/4 cup oil, garlic, 2 tablespoons salt, vinegar, Worcestershire sauce, black pepper, oregano, paprika, cumin, and cloves in a large bowl until spices are evenly incorporated. Trim 4 spring onions or 6 scallions, and cut in half lengthwise. Using the palm of your hand against a flat work surface, lightly smash spring onions until a little moisture is released. Combine smashed spring onions, flap steak, white onion, chiles, cilantro, and ale mixture in a large ziplock plastic bag. Seal bag, and shake to thoroughly mix; gently massage marinade into steak. Chill at least 2 hours or up to 12 hours. Remove steak from marinade, and pat dry using paper towels; discard marinade. Place steak on a wire rack set over a rimmed baking sheet. Let stand at room temperature 30 minutes. Meanwhile, preheat grill to very high (500°F to 550°F). Place steak on lightly oiled grates. Grill, uncovered, until lightly charred in spots and a thermometer inserted in thickest portion of steak registers 125°F for medium-rare, 3 to 5 minutes per side, or to desired degree of doneness. Transfer steak to a cutting board, and let rest 5 minutes. Meanwhile, trim remaining 6 spring onions or 11 scallions; toss with remaining 1 tablespoon oil and remaining 1/8 teaspoon salt in a medium bowl until well coated. Place spring onions on oiled grates, and grill, uncovered, turning occasionally, until softened and lightly charred, 4 to 6 minutes. Slice steak against the grain; serve with grilled spring onions, warm tortillas, and salsa. Note To substitute skirt steak for flap steak, marinate at least 8 hours or up to 12 hours.