In a small bowl, whisk together all the carne asada marinade ingredients (everything except the steak).

Place the steaks in a single layer in a glass baking dish. Pour the marinade over the steaks and turn to coat.

Cover with plastic wrap and refrigerate for 2 to 12 hours. (The meat may get mushy if you marinate for longer.)

If you have time, remove the steak from the fridge 30 minutes before cooking. (This is optional, but will help the meat cook more evenly.)

Preheat an outdoor grill over medium-high heat for at least 10 minutes, or a grill pan (or cast iron skillet) on the stovetop for at least 2-3 minutes.

Place the steak(s) on the grill over direct heat, or onto the grill pan or skillet on the stove. Cook for 2 minutes per side for rare, 3-4 minutes per side for medium-rare, 5-6 minutes per side for medium, 7-8 minutes per side for medium-well, or 9-10 minutes per side for well done. (Medium-rare is recommended for carne asada.) For best results, use a probe thermometer or meat thermometer to cook to 120 degrees F for rare, 130 degrees F for medium-rare, 140 degrees F for medium, 150 degrees F for medium-well, or 160 degrees F for well done.

Rest for 5 minutes. (The internal temperature will rise an additional 5 degrees.)

Slice the carne asada very thinly against the grain.