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Trail Appliances BC:quality(75))
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.
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