Arrachera Con Ajo Y Limon A La Parrilla aka Carne Asada

1 1/2 lbs skirt steak ( flank, if you can't find skirt)
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons olive oil
1 1/2 tablespoons fresh lime juice ( the key lime is best used)
Kosher Salt
Coarse ground pepper

Trim steak, leaving some fat

Rub steaks with garlic and oil. ( Optional: add Mexican spices like Mex
Oregano, cumin ,
chile flakes or a favorite hot sauce to taste, I just add fresh thyme and a
pinch of chile flake).

Place in shallow dish and marinate steaks,covered and chilled, at least 30
minutes and up 24 hours.

Prepare your grill or heat the broiler for a quick grill.

Season steaks generously with coarse salt/pepper

grill for 2 to 3 minutes on each side for medium-rare, longer to kill the
poor thing again and exercise jaw muscles more than you had been talking
about the authentic aspects of this recipe.

remove the steaks to a cutting board and drizzle with lime juice.

let steaks stand, uncovered, 5 to 10 minutes. Then slice diagonally across
grain into thin slices.

Garnish with grilled onions & sliced peppers of choice, serve with
tortillas, refried beans and rice.

I like my sliced steak served over a bed of leafy lettuce with a dollop of
chimichurri sauce & lime wedges along with the requisite side dishes and as
always, corn,
not flour.

Grilled stone fruit halfs with a simple furit syrup( rum maybe?) for desert.