Combine all the ingredients (except salt and pepper) in a bowl or plastic bag that is large enough to submerge the steak. Add in the steak and marinate for at least 12 hours.
Line a baking sheet with aluminum foil. Spread 1-2 tablespoons of the marinade on the foil. Remove the steak from the marinade, season it with salt and black pepper and place it on the baking sheet.
Heat the broiler to high, place the rack in the upper third of the oven, and cook for 5-6 minutes per side, or until the meat reaches an internal temperature of 130°F - 135°F. Let it rest for at least 10 minutes before cutting.
Transfer the carne asada to a cutting board and thinly slice it against the grain. Serve it on warm tortillas with pico de gallo, fresh cilantro and an extra squeeze of lime juice. Or make carne asada fries.
Notes
Salt slows down a marinades effectiveness, so only use it to season the steak right before broiling.To cut the carne asada meat thinly, hold your knife at a 45° angle. This helps keep the knife from wiggling when you cut.Since the marinade has oil in it, you can use it under the steak to prevent it sticking to the foil.