One of the major challenges of apartment living in DC is that it's relatively unusual to have outdoor space. While most row houses have some kind of backyard, balcony, or patio space, older buildings are not likely to have anything of the sort, and there is an unfortunate dearth of building-maintained rooftop or patio grills. During my first two years in DC I lived in a row house on Capitol Hill which did have a backyard, and I grilled year round on a beat-up charcoal Weber regardless of the weather, mosquitos (of which there are millions), or humidity (oppressive). I've been backyard-less in Adams Morgan for three years though, and so when the caveman, gotta-cook-over-an-open-fire part of my brain really starts to light up, I need to take advantage of the good fortune of my friends.
Carne asada is a favorite of my friend Jeff, who lives in Brooklyn with his fiancée and a very nice ceramic charcoal grill. Carne asada, which literally translates to "grilled meat", is great because it's hard to mess up. Typically made with flank, skirt, or shell steak, a citrus-heavy marinade helps to tenderize the meat, which makes the steak a bit less tough than it might be otherwise. It's important to make sure not to marinate for too long or else that tenderness will become mushiness, but it's pretty forgiving. Also, go ahead and get half of your grill blazingly hot, because searing your steak is the way to go.
You'll notice that this recipe calls for beer to be added to the marinade. There's some argument about how much this really adds to the flavor of the steak, but I would argue that grilling basically requires the consumption of beer anyway, and as long as the thing is open you might as well introduce some additional flavor and sugar to the marinade. This is the exact reason you should not use domestic beer though. Other than tasting like shit, mass market beer (of the Coors, Miller, Budweiser variety in particular) is basically just water with crap added to it. Using this type of beer will introduce only undesired flavor, and will also serve to basically just water down the marinade. If you really want to add a lighter beer, buy some Tecate and add that. During my most recent batch I used a couple of good glugs of a summer helles lager from Troegs and was quite pleased with the end result.