I took some skirt steak out of the freezer yesterday. Thought I might grill it up… Sunday? Or maybe Tuesday. I don’t know.
Who has the best carne asada recipe?
You aren’t going to like my answer.
Marinate in mojo. Grill. Slice on the diagonal and serve with pico de gallo. 
Since you haven’t scored any mojo yet, Tyler Florence has his own version:
* 4 garlic cloves, minced
* 1 jalapeno, minced
* 1 large handful fresh cilantro leaves, finely chopped
* Kosher salt and freshly ground black pepper
* 2 limes, juiced
* 1 orange, juiced
* 2 tablespoons white vinegar
* 1/2 cup olive oil
Mash, mix, marinate.
I like the answer very much, silenus; only addition to your mojo would be a teaspoon of toasted ground cumin seed and a half teaspoon of sugar.
Sounds good. How much juice is in an orange? Only, I have most of a half-gallon of non-concentrate orange juice leftover from the pork.
Maybe a quarter of a cup. Using the whole half gallon would make it a bit dilute, methinks.
On the subject of mojo, try FredMeyer. Goya makes a version that isn’t half-bad, so if the store stocks other Goya products, they ought to stock the mojo.
I’ll look for the mojo, but I’ll use the recipe you posted this time. It’s pretty close to the primary ingredients I use for ‘country pork ribs’. Loisseau, I’ve had a bit of cumin recently so I think I’ll leave it out. But it’s one of my most often-used spices, so I’ll make up for it later. 
This is going to be a long marinade…
I was going to wait until tomorrow, but I couldn’t. So I’ve put the meat in the marinade already. I’ll grill it mañana.
Uff…
I’m stuffed. Stuffed like a demon!
So it came out good?
Very nice. I ate it in steamed corn tortillas with some guac and pico de gallo and grilled green onions, and bites of grilled jalapeño. There was a side of refried beans, and a bottle of Kona brew. (Actually, I’m having a second one of those.)
If I were quibbling, and I am, I would suggest that you want to use sour orange juice, not that it’s particularly easy to find everywhere.