In April of 2016, I was lucky to travel to Las Vegas, were we ate at a wonderful Mexican Restaurant, that introduced me to Carne Asada, and the wish to create this Carne Asada recipe.
I have tried every recipe under the sun since, and have decided on this version that has worked well in countless dinners made for friends and family.
Traditionally served with flank steak, I have changed it slightly to fit in with my monthly butcher shop as I call it, by using steak pieces, but of course you can go ahead and prepare it in the same way.
I am not one really for a lot of citrus as it goes for my palette, but this is absolutely delicious, giving a hint of freshness to every bite. —FatLadFood