1 teaspoon minced garlic or a half teaspoon garlic powder
1/2 teaspoon chopped ginger
1 onion, diced
1 bunch cilantro, chopped roughly
Juice of two lemons, slice and reserve the peels
1/2 teaspoon pepper
12 ounces (one can) Coca-Cola
4-6 pounds skirt or flank steak
Salt, to taste
Mix up the garlic, ginger, onion, cilantro, lemon juice and peels, pepper, and Coca-Cola in a sealed container or bag and add the meat. Marinate for at least 24 hours in the refrigerator.
Preheat a gas grill over medium-high heat or prepare a charcoal grill.
Place the meat on the grill and when the juices start to rise on the surface, season with salt, to taste. (You’re salting the meat on the grill, not while you’re marinating it.) When the salt dissolves on the surface of the meat, flip it over and repeat on the other side. (Carne asada is supposed to be on the salty side, but don’t go nuts with the salt.)
Grill the meat until well done. Remove from the grill and place on a carving board. Cut the meat with a sharp knife across the grain into thin strips.