We enjoyed Carne Asada so much (usually on tostadas) when we were out west. The recipe I liked the best, you could definitely taste lime - and possibly some orange? Anyone have a great Carne Asada recipe? What cut of meat would you use? If I were guessing, I'd say what we had was from flank steak, but much thinner. Could you use a fattier meat and slice it very thinly - like half thawed so you could slice it really thin? I'm just guessing here.