Grilled Carne Asada with Citrus Marinade

Weekend carne asada is as much a South Florida backyard ritual as a Sonoran one. Flap meat, sold as arrachera in many Latin markets, is a smart pick because its coarse, open grain drinks up a citrus marinade and cooks in minutes. Keep the soak under 8 hours, though, or the lime turns the surface mealy. Get the grill as hot as it will go, leave the lid open and flip only once. The most important step comes at the end: slice straight across those long fibers.