Carne Asada. I finally got the "you can make that again" seal of approval from my Carne Asada-loving wife.
First, I went to a little Mexican grocery store, walked up to the meat counter and said "Carne Asada". What they gave me was super thin sliced bottom round.
Then, I figured out how to balance the fruity and the savory in my marinade: beer and soy sauce along with the orange juice and lime.
After marinating, I took the meat out, dried it with a towel, then let it air dry overnight.
And finally, I threw caution to the wind, built a nice bed of hot coals, and before I grilled, I tossed in chunks of hickory and cranked those flames to about 1 inch below the meat. Which I flipped often to keep the juices from oozing out.
I just love it when it all comes together after a few years of experimentation.