Executions and experiments in flavors.
Focusing on the balance of allium bite, citrus tang, black pepper twang and soy sauce umami. I usually lean heavy on the garlic and lime.
A head of garlic (cloves smashed but skins left on), up to eight Mexican limes (halved and squeezed), a few grinds of black pepper, and a few shakes of soy sauce—about two per serving. I imagine the meat laid out and I am shaking enough soy sauce, pepper, and lime to coat. I toss all of the garlic and their skins, the squeezed limes and their juice, the pepper, and the soy into a ziplock with the meat. This works for skirt steak, thin chuck steak, chicken breasts, or thighs. Seal the bag and toss it in the fridge for 30 minutes to a few hours. Grill as you like. Anything chunky in the marinade will fall off on the grill, hence not worrying about lime or garlic skins.
Beef patty topped with chorizo, roasted green chiles, and Oaxaca cheese. Best served on a toasted brioche bun.