My next door neighbors are Mexican, and as seems to be a trend in the USA in general, this guy is the master of the gas grill while his wife does the prep and stove top cooking. A lot of guys like fire, I suppose, me included.
But anyway, I have had delicious dinners at their place, and have seen how he makes the carne asada. He uses juice squeezed from a lime and some other seasonings. It's pretty salty for my taste, but it is delicious. They like Corona beer, which they offer aplenty and I would never turn down. Other things made by relatives for the dinner were delicious too, but since I need to limit my questions here, I ask:
Any recommendations for cooking carne asada?