March - St. Patrick's Day is fast approaching!

I can't believe it is already March.

 I was talking with my cousin the other day about Carne Asada and he mentioned that folks have been using chuck as the meat instead of the usual flank or skirt steak.  It got me to thinking about hamburger meat.  So, I went out and bought some and fixed it the way I usually do for carne asada.  We had carne asada hamburgers and I used the rest of the meat for tacos.  Yum Yum.

Here is the way I make it:

2 - 3 lbs of meat (flank, skirt or ???)
4-6 Lemons
1/2 -1 tsp Salt
1/2 tsp Pepper
1 tsp Garlic Salt (you can use garlic cloves usually 3-4 minced)
1 tsp Cilantro dried (you can use fresh 1/2 tsp, finely chopped)

Place all ingredients in a zip lock bag.  Let marinate for 2-4 hours (I like to give it 24 hrs)

Grill to desired doneness. Cut meat into strips.

Hope you like it :-)