Prepare the Marinade:

In a mixing bowl, combine the lime juice, olive oil, minced garlic, cilantro, cumin, chili powder, paprika, black pepper, salt, and honey or agave (if using). Whisk the ingredients together until the marinade is well combined.

Marinate the Meat:

Place your beef (flank steak or skirt steak works best) in a Ziploc bag or shallow dish. Pour the marinade over the meat, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, but ideally 4-6 hours. For the best results, marinate the meat overnight to allow the flavors to fully penetrate the beef.

Grill the Carne Asada:

Preheat your grill or grill pan over medium-high heat. Remove the beef from the marinade and discard the leftover marinade. Grill the beef for about 4-6 minutes per side, depending on the thickness of the meat and your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

Rest and Slice:

After grilling, let the carne asada rest for 5-10 minutes before slicing. This helps the juices redistribute and ensures a tender result. Slice the meat against the grain into thin strips for optimal texture.