Carne Asada

Finely chop the cilantro, discarding any thick stems. You want about 1 cup of chopped cilantro.

Mince the garlic cloves. A garlic press is convenient here.

Toast the cumin seeds in a dry skillet over medium heat for 1-2 minutes until fragrant. Let cool slightly, then grind them.

In a large bowl, combine the chopped cilantro, minced garlic, ground cumin, black pepper, kosher salt, olive oil, brown sugar, lime zest, and soy sauce. Stir well to combine.

Trim any excess fat from the skirt steak. If the pieces are very large, you can cut them into more manageable portions.

Add the skirt steak to the marinade in the bowl. Use your hands to ensure every piece is thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or up to overnight.

Preheat your grill to high heat. You want it very hot to get a good sear.

Remove the steak from the marinade, letting any excess drip off. Place the steak directly on the hot grill grates. Grill for about 3-5 minutes per side for medium-rare, depending on thickness. The thin pieces will cook much faster than thicker ones.

Remove the steak from the grill and place it on a cutting board. Let it rest for at least 5-10 minutes before slicing.

To ensure tenderness, slice the carne asada thinly against the grain. You'll see the direction of the muscle fibers; cut perpendicular to them.

Serve immediately. Carne asada is excellent in tacos, burritos, or as a main course with your favorite sides.