Thanks for the kind words Joe, but for the skirt steak I used a marinade that I put together based on a couple different recipes I read. The dressing was used on the salad that was topped with the carne asada. I did use the dressing as a marinade for some butterfly pork chops. That can be seen here:
https://www.smokingmeatforums.com/t...inated-pork-chops-w-pics.290801/#post-1998588
The marinade I used for the carne asada is this:
Per pound of flank or skirt steak:
Juice from 1 large lime
3 T orange juice
3 T chopped cilantro
1 large jalapeno chopped
1 T minced garlic
2 green onions chopped
2 ½ t Worcestershire sauce
1 ½ t white vinegar
¼ t black pepper
¼ t arbol pepper
1/8 t salt
Marinate meat in a sealable bag overnight, turning bag and massaging meat whenever you can. Remove from bag and pat dry with paper towels but do not rinse. Cook on high heat over a grill to an IT of 132. Let rest for 5 minutes and slice at a bias across the grain in thin slices.
This was based on a couple of different recipes I saw combining ingredients then adding my own little twists. It did come out really well though!! Great flavor on the skirt steak.
Adding to the confusion,
Robert
