The carne asada marinade for the steak is probably not the most authentic, but I love the slight sweetness and the great crust that comes from the soy sauce and the coconut sugar blended with all those spices. If you're opting for a quick marinade (an hour or less), the lime juice really brightens things up; however, for longer marinades (several hours or overnight), the acid tends to penetrate the meat almost too much, which is when I opt for the wine. Delicious either way!
This recipe also yields enough steak for approximately two batches of nachos -- or you can use the leftover meat in any number of ways: tacos, burritos, sandwiches, atop a salad, or enjoyed cold out of the fridge standing over the sink. :)
Lastly, note that the timing on this recipe was a bit tricky to quantify. If you don't take into account the (flexible) amount of time during which the steak marinates, the actual cooking comes together in about half an hour.