I just did carne asada last night. My recipe: 2 pounds flank or skirt steak 8 Jalapenos finely diced 1 Sereno chili finely diced 1/2 head garlic crushed 2 tsp. crushed freshly roasted cumin seeds 1 handful cilantro, stems work the best for marniades 3 tsp sea salt 3 tsp freshly ground black pepper juice of 4 limes enough Coke to cover the meat (about 3 cans) Throw everything into a glass casserole dish and let sit, refrigerated, for as long as possible, at least 24 hours. Grill meat over high heat, using mesquite lump charcoal. Serve with grilled jalapenos, tortillas and Mexican rice. Serves 2 to 3 (I'm still trying to perfect my Mexican rice recipe. I'll post it up once I get it fingered out.) Enjoy with a pitcher of margaritas. Margaritas (per serving): 3 oz premium tequilla (I prefer Sauza silver or Patron silver) 1 oz Grand Marnier juice of 2 limes shake with ice and serve over ice in low ball glasses. It's an easy meal that's best enjoyed with friends on the patio. The meat will have a little heat to it, but not enough to be offensive to your wussy friends, especially if the margaritas are flowing freely. It's important to use mesquite lump charcoal as it is one of the key flavors in the Carne Asada. The slightly bitter smokiness that helps overcome some of the sweetness that the Coke will add. Also, it's important to use Coke, as it has more phosphoric acid than Pepsi, or other brands, which you're using to tenderize the chewy skirt/flank steak, and more carmel coloring, which you're using as a flavoring agent. Let me know what you think if you give it a try. Also, if you have a good Mexican rice recipe, I'd love to give it a try.