Carne Asada Completion
Carne Asada: I'm a convert to the world of simplicity with this dish. It should have a taste that separates it from a standard steak marinade. Much more fresh. The picture that should be painted is mainly that of citrus, and herbal aromatics, backed by the savory meat and garlic to leave you with something to hold onto.
What really shocked me was how devoid of salt I made this things. It really worked though. In fact one of the continually reaffirmed discoveries of my culinary voyages is that I used to drown out important flavors in favor of a saltier taste. Really, cook something with no salt and it forces you to notice what's been hidden in plain site. Then once you have a really good understanding of the base ingredient you can build on it with salt if necessary.
One thing that could have gone better. If i had a real grill (not a the base of a terracotta pot that I fill with charcoal and span with a tediously balanced grill top) I would have cooked the meat quicker and hotter. I might be alone on this, but even skirt steak needs to have a crust of some sort, and while i got some of that, I think it could have been obtained quicker and with more impressive end results if I had the meat closer to the coals from the get go.
Other than that, a fine meal. Wish I had a good wine or beer to go with it but I'm a broke ass motherfucker and it just wasn't feasible.
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