CARNE ASADA TACOS

We have been living in Japan for the past 4 years so we haven't been able to go out and eat some real tacos in a long time! It was a sad time in our lives lol but this recipe here is what I used to make our own tacos at home. They are pretty close to the real thing. I hope you enjoy them!

Here are some tips before we start:

• Grill the steak on high heat. Flank steak is such a thin cut of meat that you want to be able to sear the outside of the meat, without overcooking the inside. So, make sure your grill is hot before placing the meat on it.

• Rest the steak. As with most meat, you want to let it rest after grilling to allow the juices to settle in the meat, making it juicier and more tender. If you cut into it directly off the grill, without waiting, you will loose a lot of the juices.

• Cut across the grain. That means, notice the directional lines in the flank steak grain and slice perpendicular to them. If you cut along the grain then the meat will be tougher and chewier to eat.

Ingredients

• 1 1/2 pounds flank steak

• salt and freshly ground black pepper

• 4 cloves garlic , minced

• 1/2 cup fresh chopped cilantro

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 1/3 cup olive oil

• 2 Tablespoons white vinegar

• 2 limes , juiced

• 1/2 of an orange , juiced

For serving:

• 10 white corn tortillas warmed

• Pico de Gallo , or salsa

• Avocado

Instructions

1. Season steak on both sides with salt and pepper.

2. In a mixing bowl, stir together the marinade ingredients.

3. Place flank steak in a bowl or large ziplock bag and pour marinade over steak.

4. Seal/cover and refrigerate, allowing the steak to marinade for 2 - 5 hours. Remove steak from the refrigerator 20 minutes before grilling.

5. Heat grill to high and brush the grill grates lightly with oil. Lift steak from the bag of marinade, allowing excess marinade to drip off.

6. Place steak on the grill and cook for about 3-5 minutes per side, or until desired doneness (depending on whether you like yours medium rare or well done).

7. Transfer steak to a cutting board, cover with aluminum foil and allow to rest 5 minutes. Cut the steak, against the grain, into very, very thin strips.

8. Warm corn tortillas on a hot dry skillet. Top with steak, pico de gallo, sliced avocado and hot sauce , if desired.