Here is a great recipe for grilled carne asada made with flank steak. I used a classic marinade of lime, cilantro, onion, garlic and cumin. I’ve made a carne asada before, although not traditional, with top sirloin. I have been afraid to use flank steak in the past, because I feared it would be to tough. However, after a strong acidic marinade and proper cooking, it’s incredibly tender and flavorful. Using high heat to cook the steak, and not cooking it beyond a medium temperature makes the steak very juicy. After the meat was cooked, I let it rest, for about half of the time that it cooked. Then I sliced it thinly against the grain, and served it in a tortilla warmed on the grill with pico de gallo and chopped avocados.