My carne asada is prepared in 3 simple stages: marinating the meat, seasoning before grilling, and finishing with some reserved marinade for an explosion of flavor.
This recipe uses two flank steaks which is enough for a meal for 6 - 8. If you have big meat eaters, then it's more like 4 - 6.
This recipe can be easily halved.
Combine all the spice mix ingredients in a small bowl and mix it well. Set aside.
In a 2 cup measure or small bowl, whisk marinade ingredients along with 3 tablespoons of the spice mix together. I use a fork to whisk. Pour 1 cup of marinade in a gallon size resealable bag.
Put the flank steaks into the bag, squeeze bag to remove excess air, and seal. Flip bag over a few times to ensure the marinade coats the meat. Refrigerate for at least 4 hours or up to overnight.
Heat the grill to high heat.
Remove the flank steaks from the marinade, and discard excess marinade. Sprinkle remaining dry mix evenly over the steaks.
Cook the steaks on the grill for 7 to 10 minutes per side.
Remove from heat and let rest for 10 minutes. Thinly slice against the grain.
Pour remaining marinade over sliced steak or serve alongside.
Notes
I've used flank, skirt, and hanger steak to make my carne asada. It's only because of luck that I found skirt available. When I find skirt steak, I use it because the texture is thin and uneven which gives crisp burnt edges worth fighting for and the flavor is richer as well.