Carne Asada

• 2 teaspoons kosher salt
• 1 1/2 pounds skirt steak (about 1 in. thick)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon coarse sea salt

1. Set aside 1/2 cup of the marinade. Place remaining 1 cup marinade and kosher salt in a large ziplock plastic freezer bag. Add steak; seal bag, and massage to ensure steak is well coated. Chill 4 to 12 hours.
2. Preheat grill to high (450u0b0F to 500u0b0F). Remove steak from marinade; discard marinade. Pat steak dry with a paper towel. Place steak on a grill rack coated with cooking spray. Grill, uncovered, to desired degree of doneness, about 5 minutes per side for medium-rare. Remove from grill, and let stand 5 minutes.
3. Cut steak against the grain into thin slices. Drizzle with oil, and sprinkle with sea salt. Serve with warmed reserved marinade, tortillas, queso fresco, avocado slices, radish slices, and fresh cilantro leaves.

kosher salt, skirt, extravirgin olive oil, coarse sea salt

Taken from www.myrecipes.com/recipe/best-carne-asada (may not work)