Carne Asada Taco by Chef Neil

1½ -2 pounds of flank steak

Marinade:

• ⅓ cup white vinegar

• ½ cup soy sauce

• ½ cup olive oil

• 1 teaspoon cumin

• 1-2 teaspoons black pepper

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 1 teaspoon onion powder

• 1½ teaspoon oregano

• 2 limes, juiced and zested

• 4-5 garlic cloves, minced

Remove the silver skin on the flank steak and score lightly in a crisscross pattern so the marinade will penetrate meat.

Mix together the marinade ingredients.

Place the flank steak into a re-sealable bag, pour marinade over, seal and refrigerate at least 6 hours or overnight.

Grill steak until desired degree of doneness. Let meat sit for at least 5-10 minutes. Once the meat has cooled, slice across the grain into small strips.

Serve on warmed tortillas with a variety of topping likes Cotija cheese, cilantro, salsa, avocado, shredded lettuce or cabbage.