I bought some outside skirt steak the other day, and thought I’d make carne asada sometime. (No hurry, since it’s in the freezer.) I was thinking of marinating it in olive oil, apple cider vinegar, juices of one each orange, lemon, and lime, garlic, cilantro, cumin, kosher salt, and cilantro.
Then I found a recipe that had all of that except the vinegar, plus soy sauce, chile powder, paprika, and oregano. It says to marinate the meat for 24 hours.
I asked my Mexico-born coworker (who gave me a ceviche recipe) how she makes it, and she said she marinates the meat in a zip-top bag with beer, Johnny’s Seasoning Salt, garlic, black pepper, and cilantro. She didn’t say how long she marinated it.
Right now I’m leaning toward my first inclination; but oregano sounds interesting. Maybe some chile powder too. (But no cayenne, since Mi Esposa has grown less tolerant of heat.) Not sure about the soy sauce. Maybe marinate the meat overnight/24 hours instead of only about four hours.
Thoughts and advice?