Citrus Carne Asada Marinade
I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.
Substitute flank steak for skirt steak if you like.
If using light soy sauce, measure out 1/2 cup.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.