Just picked up my first 2lb slab of some flank/skirt. Wife and I love us some carne asada. I've never actually made my own marinade or carne asada.
Would LOVE to get a lush, rich, sweet, tingy, deep, penetrative, lime'y, orange juicey and most of all AUTHENTIC carne asada marinade.
I will be preparing it on a large cast iron skillet indoors.
*pictures for attention. Picture of carne asada was already prepared from the local meat market. (I added the onions)
by Jeeper357