To make Mexican carne asada, prepare 1 teaspoon each of vinegar, black pepper, sugar and ground cumin, and combine these ingredients with 2 teaspoons of kosher salt, a handful of chopped cilantro, 1/2 cup of olive oil and juice from 2 limes. Pour this mixture over flank or skirt steak.
Add 4 cloves of minced garlic and 1 seeded and minced jalapeño pepper to the marinade. Place 1 1/2 to 2 pounds of flank steak in a non-reactive dish, and pour the marinade over it. Turn each piece of steak to coat it evenly. Cover the dish with plastic wrap, and refrigerate the meat for one to four hours.
Set up a grill for high, direct heat on one side and low, indirect heat on the other. Preheat the grill until you cannot hold your hand over the hot portion of it for more than one second. Remove any large pieces of garlic or jalapeño from the steak, and place it on the hot part of the grill.
Sear the steak on both sides, and move it to the cool side of the grill. Cook it until it reaches 125 to 130 degrees Fahrenheit for rare steak, 140 degrees Fahrenheit for medium-rare steak or 150 degrees Fahrenheit for medium steak. Tent the steak with foil, and let it rest for 10 minutes before serving.