"Carne Estrada" a la' Cervantez

[CervanteZ]

I know, I know, it's called carne asada, but George Lopez calls it that and since he represents all hispanics, he must be right... lol.

-2 lbs. skirt steak (you could replace with flank, but it won't taste nearly as good, actually don't use flank ;) )
-1/4 cup of beer, your choice. I use MGD Chelada (Green Bottle)
-6 limes
-3 cloves of garlic (sliced thin)
-6 cebollitas (scalions, chop the tip of the head off, and slice it lengthwise, white part only, twice)
-Lawry's seasoned salt

Start by having your butcher (if he ain't lazy like here in Japan) by fillet-ing your meat as thin as possible. If not, just fillet-it yourself, once should be good.
On a bowl, mix your beer, and the juice of 5 limes.
Next, place a first level of sliced meat in a container, big enough to lay it flat. Place some garlic over it, keep in mind that you have to do this for every level. Add cebollitas. Repeat until you use all of your meat. Pour in the beer/lime mix.
Finish it off with the last lime, by slicing it thin and covering the top of the meat. Let it sit over night (not necessary, but I likes me meats tender, you can do min. 4 hrs).

Heat up your grill at high level and bring it down to medium-high heat prior to cooking it up. Sprinkle the seasoned salt, 5-7 minutes, flip and season the other side, you can cook the "cebollitas" if you'd like. As with any meat, let it sit for a minute or so, before cutting it. Munch it up with North Mexico Style Guacamole and homemade frijoles(beans, I'll post that recipe in a bit). Either put it all on your plate or taco style. With flour tortillas, homemade or store bought.
Serves 1.

J/K, but I could eat it all, serves 2-4 people. Pics to follow. Jeffie, let me know if you don't want me to use brands, feel free to replace them.