Traditional Grilled Skirt Steak

Carne asada is to Mexico what burgers are to the United States. We love it and eat it at least several times a month. I love this recipe because, like so many Mexican dishes, it elevates the simplest of ingredients to provide an explosion of flavor.

You can use any thin cut of beef, such as flank, skirt, or flap steak. If these aren’t available, using any cut from the bottom part of a sirloin and having it sliced about ¼ inch (6 mm) thick will work. Trust me when I say that t