Carne Asada... got a good recipe?

And does skirt steak make that much of a difference?

Seems like I just can't get it as good as a restaurants, sigh.

Skirt does help, the added fat makes it SO tasty and tender. Also, taking the skirt after grilled up, cutting it into sections, and then slicing against the grain. . .and finish with LOTS of fresh squeezed lime!

Lemme look through the old hard drive while I have it hooked up, pretty sure I use to have a pretty boss Carne Asada in there. . .